Anybody who’s a fan of classically focused Italian cocktails has had a Negroni, probably several. But a Negroni sour is a different story, as it’s less common but just as good. A combination of the two, Gioia’s supernova is what some Negroni drinkers have been longing for.
“We were brainstorming ways to recreate a classic Italian cocktail when we came across a variant of a Negroni sour,” says Tim Kasminoff, manager of Gioia, the latest concept inspired by the Emilia-Romagna region of Italy by Chef Jesse Schenker’s Lush Life Group, a boutique hospitality brand with a growing portfolio of restaurants in Oyster Bay. “We loved that idea so we workshopped a version of it that was unique to Gioia, and thus was born the supernova.”
The Supernova is made up of Campari, Carpano Antica Formula Sweet Vermouth, Malfy Gin, lemon juice, and egg whites.
“The supernova has the familiar flavor profile of a Negroni, with its bitter herbaceousness balanced by the sweet slightly vanilla overtones of Carpano Antica,” Kasminoff says. “However, being a sour-style cocktail, it offers a brighter and more refreshing profile than a classic Negroni.”
Making the supernova involves a few key steps. Start by adding all the ingredients into a shaker, with egg white as the last addition, and shake without ice. After that, introduce ice into the shaker and shake once more for a proper mix. To finish, strain the drink through a fine-mesh strainer and a Hawthorne strainer into a coupe or martini glass and garnish with an orange slice.
“Guests have been impressed not only by the taste of the supernova, but also by its presentation, making it one of our most popular cocktails at Gioia,” Kasminoff says. “Much of the feedback highlights its well-balanced nature and refreshing effect.”
Gioia is located at 94 South St., Oyster Bay, and can be reached at gioianewyork.com or (516) 922-1660.
