The days are getting longer, the sun is shining brighter, and the negronis are getting lighter.
We haven't strayed too far from the classic combo, just a bit of a tweak to make it feel like those spring days.
Bright and fresh, but with still just enough bitter to remind you that you live in England. Kind of like the weather.
Hendrick's Gin is the base. With notes of cucumber and rose, it just makes sense.
Campari is the classic bitter choice.
Gonzalez Byass La Copa Extra Seco is our vermouth of choice here. A blend of fino sherry with classic botanicals, but surprisingly also some red fruits.
A touch of St. Germain, aka bartender's ketchup because it makes everything taste better, for a hint of elderflower.
Finally, some Bittertruth Cucumber Bitters. They add a wonderful just opened the windows and you can feel the spring breeze kind of aroma.
FLAVOUR: Floral, fresh, & juicy (doesn't make sense for a negroni but it just is)
SIZE: 100 ml
ALLERGENS: Sulphites (in Gonzalez Byass La Copa)
Spring Negroni [JLL]
Gonzalez Byass La Copa Extra Seco
Pop the bag in the freezer ½ hour, pour over lots of ice, garnish with a lemon twist
Pour the room temperature cocktail over some tiny cloudy ice you have in that ice tray that came with your freezer. But seriously, for optimum enjoyment use more ice than you think is necessary.