Negroni

Negroni

This Christmas, as we are having the family round to Barley Bree, I thought we’d take advantage of our well stocked bar, and whip up a little pre-dinner cocktail.  And the dry, zingy flavor of Negroni strikes me as the perfect way to get your taste buds going before a big Christmas lunch.

The beauty is that it is so simple to make, and even if you are having a crowd round, you could mix up a big jug beforehand, then just add ice as you serve individually.  At Barley Bree we use Bombay Sapphire but there is such a huge choice of gins out there just pick your favourite – make sure it has a good strong flavor of botanicals – I think this year I am going to use Rock Rose, as you don’t want the Campari to overpower the taste of gin.

Ingredients:

25 ml of gin (your choice)

25 ml Campari (or Aperol)

25ml Sweet Red Vermouth (we use Martini Rosso, but you can use Cinzano Rosso, or Punt e Mes)

Slice of orange

Use a short glass, whisky tumbler or similar, fill with ice, then add 1 measure of each spirit, give it a good stir and pop in a slice of orange, or blood orange

Make sure you have some olives or breadsticks to nibble on, and probably a bottle of Prosecco in the fridge for the Campari haters…  Cincin!