Ingredients
| 40ml dry gin (we use 1919 Dry Gin or Roots Dry Gin) | |
| 25ml Americano Bitters (we choose St George Spirits Bruto Americano for its bright menthol finish) | |
| 25ml sweet vermouth (we use Ried + Ried for its depth and spice) | |
| 4 drops Ballin Wild Mint Bitters | |
| 15ml tart cherry juice from a jar of cherries or from an off-the-shelf product (most good organic stores stock them) | |
| orange zest, to serve | |
| fresh or cured cherry, to serve |
An ode to the origins of the humble Negroni with a local New Zealand twist. We call upon tart cherry juice and wild mint to build a green and herbaceous play on the classic.
View the recipe collection here
Instructions
| 1. | Add all of the ingredients except the garnish to a mixing glass or stirring vessel, pack with cubed ice and stir until the vessel is frosted and the liquid is chilled. |
| 2. | Pour into a frozen coupe and garnish with a large piece of orange zest and a fresh or cured cherry. |
Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan
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