Our latest spring issue—published in what feels like years ago at this point—we featured The Sylvester as one of the best bars in Miami, in part because they make one of our favorite negronis in town. Ben Potts owns the delightful watering hole in Midtown (he’s also the beverage director at nearby restaurant Beaker & Gray) and he’s joining us live on Instagram this week to show us how to make it. Rather than Sylvester’s tasty, complex concoction with coconut-infused Campari and date-sweetened vermouth, we’ll be making a simplified but equally delicious version that’s easier for folks to recreate at home. Tune in Thursday at 6pm for a much-needed happy hour and cocktail lesson with Potts, and our editor, Virginia Gil.
What you’ll need to follow along:
–Gin
–Campari
–Sweet vermouth