As far as we’re concerned, the Negroni is more an evening drink. We’re always tempted by it on a boozy lunch occasion, but we’ve got enough respect for its potency and bitter profile to steer clear. Still, like moths to a flame, we need something an equivalent to fill that place in our hearts for an early session. Something that won’t send us crashing to the ground for an afternoon nap after the first sip, but that still employs a certain bitterness across the tongue that wakes up out appetite and makes us do a ludicrous amount of chair dancing.
Enter the Negrolio – a lighthearted, luxurious twist, with enough gin to stimulate your senses and enough citrus to trick your tongue (and brain) into thinking it’s nothing but a short, simple summer sipper.
How to make a Negrolio:
30ml Gin (GF reccommends Sabatini or Gin Mare)
30ml Lillet Blanc
Grapefruit peel to garnish
Add the gin, Lillet Blanc and Italicus to a mixing glass, and stir until condensation forms on the outside. In the meantime, lightly spritz the grapefruit peel over a second glass filled with ice, then rub the rind around the top and slot it in. Strain the amber-coloured nectar into the second, then sit back and sip.
A brief, inebriated history:
Once upon a time, the Gin Foundry team was presented with a bottle of Italicus. We went to town on it and the Negrolio was born. That’s about the long and short of it… The real inspiration behind this drink, of course, was the Negroni, but with a bottle of the bergamot-tastic Italicus in hand, we thought we could create a Med-basin version – one that conjured up memories of riverside days in Southern Europe.
The Negroni, of course, is an Italian affair, but we were very much in the mood for a French twist (thus the Lilet Rosé vermouth). We think Italicus’ bergamot flavours complement the fruits, wildflowers and red berries of the vermouth well, and that the cocktail is a perfect way to showcase the greener cores of a more herbal gin.
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