This Two-Ingredient Batch Cocktail Is the Star of Every Dinner Party | Eater
"A small Brooklyn cocktail bar credited with popularizing an orange peel–infused vermouth technique used as a core ingredient in its house Negroni. The method pulls juicy citrus and floral oils from the peels so the vermouth carries pronounced orange aroma and flavor without needing expressed peels or extra garnish. Quick to execute (the infusion can sit at room temperature for about an hour) and well-suited to batching, the approach streamlines cocktail service while showcasing the bittersweet, low‑ABV, herbaceous character of vermouth." - Irina Groushevaia
