[dropcap size=small]T[/dropcap]he negroni’s holy trinity of ingredients makes it sweet, bitter and herbaceous all at once, with no one flavour overpowering the other.  It’s not a gentle cocktail by any means, as there’s nothing to cover up the bite of gin, and it’s surprisingly complex despite its simple makeup and belongs at the grown-ups’ table. Rarely anyone’s first cocktail, but often becomes everyone’s favourite (go ahead and ask any bartender or chef).

We break down the DNA of what makes the negroni taste as it does.

3 Easy Recipes, 3 Different Takes

 

Bartender

Recipe

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Christian Hartman, Vasco

TOFFEE BITTERS

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MADE WITH: Campari, pisco, toffee syrup, fresh lime and orange bitters.

The tartness of the pisco works very well with the richness of the toffee and the bitterness from the Campari. You get all of the palate “stirred up”.

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Naz Arjuna, Bitters & Love

‘HAIR OF A WOLF’

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MADE WITH: Gin infused with wolfberries, ginseng and chrysanthemum, Campari, Cinzano Rosso

Similar to the first cocktail, the infused gin again helps to counter the bitterness of the Campari. This time, the use of ginger adds a mild lingering heat for an interesting finish.

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Zack Lee, Tess Bar & Kitchen
COCO KINGDOM

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MADE WITH: Botanist Gin, Campari, roasted coconut flakes vermouth, spiced rum liqueur, chocolate bitters. Garnished with coconut husk and orange zest.

Unlike a classic negroni, Coco Kingdom consists of ingredients such as roasted coconut, native spices & chocolate which are more familiar to local palates.

(RELATED: More recipes over at our Bar of the Week Special Negroni Edition – that’s right, we love it that much.)

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