Negroni Week: 2/1 Kyoho Negroni, Forest Daiquiri, Bitter Breakfast, Blackwood Negroni
Chill out with these recipes by Neon Pigeon, Manhattan, Bitters & Love and Orgo Bar & Restaurant
2/1 KYOHO NEGRONI
Prep 15 mins + 1 day for infusing • Serves 1
- 3 Kyoho grapes
- 15ml Cinzano Rosso vermouth
- 15ml Campari
- 15ml The Botanist gin
- 10ml Bentianna liqueur
- 10ml Suze
- 20ml honey Umeshu (mix 10ml honey with 10ml umeshu)
10ml Cinzano Bianco vermouth
- 1 orange
Muddle 3 Kyoho grapes in a jar.
Add 15ml of Cinzano Rosso vermouth to the grapes and let mixture sit for 24 hrs to infuse.
Combine Campari, The Botanist gin, and Kyoho grape-infused Cinzano Rosso vermouth in a mixing glass.
Add ice, stir, and strain the liquid into a rocks glass filled with ice. Set aside.
Next, combine Bentianna liqueur, Suze, honey Umeshu and Cinzano Bianco vermouth in a mixing glass without ice.
Gently stir to mix the ingredients together.
Add the mixture to the rocks glass.
With a paring knife, slice a thin piece of orange peel, moving the blade away from you, outwards and in a downward direction.
Gently twist the peel over the glass to release its essential oils, then drop it into the drink and serve.
Recipe by Symphony Loo, Bar Manager, Neon Pigeon
Prep 5 Mins • Serves 1
- 50ml Bacardi
- 1 tsp Hinoki Tincture
- 2 tsp sugar
- 25ml fresh lime juice
Combine all the ingredients into a cocktail shaker and shake well.
Top off with ice to the brim, and shake rigorously for 10 secs.
Pour out into desired glass and serve immediately.
Recipe by Orgo Bar & Restaurant
Prep 15 Mins • Serves 1
- 1 Earl Grey teabag or 2.5g loose tea leaves
- 30ml The Botanist gin
- 20ml Campari
- 15ml Cinzano Rosso 1757 or Cinzano Rosso vermouth
- 2 tsp orange marmalade
- grapefruit peel, for garnish
Steep the teabag/loose tea leaves in gin for 20-45 mins, or until preferred flavour is achieved.
Combine Earl Grey tea-infused gin, Campari, vermouth and orange marmalade into a cocktail shaker and shake hard with ice for 20-30 secs.
Fine strain the liquid into a rocks glass.
Add ice cubes or rock ice and garnish with grapefruit peel, and serve immediately.
Recipe by Stephy Lim, Bartender, Bitters & Love
Prep 15 Mins • Serves 1
- 10ml Campari
- 20ml The Botanist gin
- 20ml Sloe gin
- 20ml Cinzano Rosso vermouth
- 30ml lager beer
- pretzels, as needed
Pour all ingredients except the lager into a mixing glass and add ice.
Use a long-handed spoon or a bar spoon to stir the mixture for about 20 secs.
Strain into a highball glass with a long block of ice or ice cubes that reach to the rim of the glass.
Top up the glass with lager.
Serve with pretzels on the side.
Recipe by Gabriel Carlos, Assistant Bar Manager, Manhattan
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