In honour of National Negroni Week (14-20 September), Seamus Hooley, Head of Beverages for The Black Swan at Oldstead and Roots York, shares his tips for making the perfect Negroni.
Three tips to making the perfect Negroni
- Use a premium Dry Gin. A premium gin will keep its flavour and ‘stand up’ to other flavours when mixed with other ingredients.
- Use fresh ice. Old ice is already melting and this melting water will dilute the cocktail before optimal temperature is reached.
- Only stir the drink for a maximum of ten seconds. Anything over this time will be too watered down.
The biggest mistake people make when making a Negroni?
The biggest mistake people make is over diluting their Negroni. I prefer this drink to pack a punch with the bitter/sweet balance so when it’s over-stirred, or old, already melting, ice is used you’re just losing flavour.
Three twists for a Negroni
- Use Aperol as a replacement for Campari. Aperol has a softer bitterness level compared to Campari that makes a fruitier flavour which is more approachable for people who aren’t keen on bitter flavours.
- Replace the Gin with Soda water and make an ‘Americano.’ It’s the parent drink to the Negroni that is a longer drink and arguably more refreshing.
- Make a white Negroni by replacing the sweet vermouth with dry vermouth and replace the Campari with lillet blanc. This is a lot lighter and more floral than the classic martini but delicious nonetheless!
Our favourite Classic Negroni recipe:
– 25ml Cooper King Dry Gin
– 25ml Campari
– 25ml Cocchi Sweet Vermouth
– One orange twist to garnish
Combine all ingredients in a glass over ice and stir for no more than ten seconds. Garnish with an orange twist.