I love a Negroni. It is such a sophisticated cocktail where one feels pretty damn smug when drinking.However, it is safe to say that it is explicitly designed to sip leisurely under the Florentine sunrise. That is about as far away from the current Mancunian weather as the Pitti Palace is from Piccadilly Station.
But there is, at last, a solution to the problem. The core, classic recipe lends itself well to adaptation, even though gin isn’t typically what people expect to find in a wintery seasonal serve. Mixologist Adam from Cane & Grain has been looking for an excuse to play with this bit of kit, which looks like something straight out of Chemistry set, and was up for the challenge of adapting the Negroni to suit a more wintery palate.
Adam played around with the ratios (Negronis are typically equal parts gin, Campari and sweet vermouth) – the No. 3 Gin at the heart of the drink is reduced compared to the original recipe, while the vermouth – Lustau Rojo, is upped bringing an incredible sherry-sweet depth and texture.
Both have bold flavour profiles; No. 3 is a proper London Dry, punchy and full of pine and citrus notes, and the vermouth uses a sherry base so is particularly unique compared to most other vermouths and again – powerful enough to stand out among all the crazy flavours.
The liquid component is finished off with The King’s Ginger (the ultimate winter warmer, residing in hipflasks across the countryside throughout the miserable winter months); and Cynar. This final component steps in for Campari – it’s an artichoke-infused Amaro (bittersweet, Italian liqueur), so you get rich, earthy green notes as opposed to bright, fresh citrus, but the drink remains balanced. This “darker” set of aromas works perfectly with a hot serve.
It has to be the king of the Christmas cocktails.
Cane & Grain, 49 -51 Thomas Street, Manchester M4 1NA
0161 839 7033