Ingredients
| 20ml London Dry gin | |
| 20ml dry vermouth | |
| 20ml rhubarb cordial (see recipe) | |
| 10ml Campari | |
| 5ml 6% citric acid solution (see recipe) | |
| lemon twist, to garnish | |
| CITRIC ACID SOLUTION makes 100ml / preparation 5 mins | |
| 6g citric acid | |
| 100ml water |
A drink too cool to know it’s cool, the Negroni is an Italian cocktail of legend. At Clipper they add tart sweetness with earthy rhubarb and dry vermouth instead of traditional sweet vermouth.
View the recipe collection here
Instructions
| 1. | RHUBARB NEGRONI |
| 2. | Measure the ingredients into a cocktail glass or shaker over ice and stir to chill. |
| 3. | Pour into a rocks glass over ice and garnish with a lemon twist. |
| 4. | RHUBARB CORDIAL (preparation 10 mins plus overnight straining) |
| 5. | Juice or blend some uncooked rhubarb. |
| 6. | Filter through a coffee filter and a strainer or a Chemex. |
| 7. | Add sugar and citric acid to taste. |
| 8. | You’ll want to err on the side of sweet but not too tart. |
| 9. | Store in the fridge and use within 3 weeks. |
| 10. | CITRIC ACID SOLUTION |
| 11. | Add the citric acid to the water and mix well to combine, then bottle. |
| 12. | Use glass, never plastic or metal to store acid solutions. |
Drinks by Barney Toy / Photography Josh Griggs