To celebrate Negroni Week – 6-12 June 2016 – Head Bartender Alex Warren prepared a barrel-aged version of the classic cocktail.
Made with equal measures of gin, red vermouth and Campari, the Negroni can be somewhat of an acquired taste. With barrel-aging, the cocktail loses some of its bite, giving a rich, smooth finish.
Alex used an ex-Cognac cask, which he then soaked in wine for a week and then smoked (this acts as a disinfectant). He then added equal measures of Tanqueray Gin, Antica Formula Vermouth and Campari (for one cocktail, that’s 25ml of each spirit). The cocktail is then left to age for a month and the barrel needs to be gently turned every day.
After the month is up, decant the liquid into a glass bottle to store in the fridge. To serve, pour 75ml of the cocktail into a glass and garnish with a twist of orange peel.