Cocktail & Other Recipes By Spirit Other Cocktails

Guinan’s Negroni

Guinan’s Negroni cocktail in a round-bowled double rocks glass, served over an ice sphere and garnished with a lemon peel and purple flowers / Tim Nusog

“Star Trek” fans are some of the most loyal and passionate fans in the world. Between “The Original Series,” “The Next Generation,” “Voyager,” “Picard” and decades of films, their numbers are massive. Naturally, plenty of Trekkies appreciate a good drink, so it’s no surprise that bartenders and enthusiasts regularly invent cocktails representative of the iconic cultural phenomenon.

Guinan’s Negroni pays homage to Guinan of “The Next Generation” series and her people, the  El-Aurians, who are known as great listeners—yes, just like so many of those fine individuals making you drinks behind the bar.

Inspired by that notion, Amanda Whitt of New York City’s NoMo SoHo honors the fictional, unofficial patron saint of bartending with this sprightly riff on the classic Negroni. It’s made with Brennivin aquavit, Suze aperitif, Montenegro amaro, Dolin dry vermouth and Bittermens Orchard Street celery shrub. This complex cocktail features a variety of flavors, including rye bread-like caraway seeds in the Icelandic aquavit, bittersweet gentian root from the French aperitif Suze, and orange peels, vanilla and herbs in the Italian Montenegro amaro. Combine that with floral, botanical hints in the vermouth and acidic vegetal notes from the celery shrub, and you have a cocktail you won’t soon forget.

“It’s based on the exploration and the unfamiliar, which is a common theme in ‘Star Trek,’” says Whitt. “This cocktail could be considered a great ‘first contact’ opportunity for someone who is unfamiliar with aquavit.”



  1. Add the aquavit, dry vermouth, Suze, Montenegro amaro, celery shrub and one piece of lemon peel into a mixing glass with ice, and stir until well-chilled.

  2. Strain into a double rocks glass over one large ice cube.

  3. If you want an extra spacey touch, garnish with 3 cornflowers, express a lemon peel over the top, and serve.