Stir things up with these Negroni twists. We’ve taken the classic recipe and given them a modern edge, Beefeater style.

THE POMEGRANATE NEGRONI 

Adding 10ml of pomegranate juice turns this classic into a fruitier version. Top with soda for a refreshing take on an Americano.

Ingredients

○ 40ml Beefeater London Dry Gin
○ 30ml Campari
○ 25ml Lillet Blanc
○ 10ml pomegranate juice
○ 2 dashes orange bitters

Method

Step 1. Add all ingredients into a mixing glass and add ice.
Step 2. Stir until chilled.
Step 3. Strain into glass and add ice.

Count down the days with a Beefeater cocktail!

 

THE FROZEN BLOODY NEGRONI

Orange works exceptionally well in a Negroni- and if you’re after a real showstopper then this frozen version is a treat for the eyes and the tastebuds. If you haven’t got the right kind of mould, just skip the freezing section and mix the ingredients as you would in a classic.

Ingredients

○ 25ml Beefeater Blood Orange Gin
○ 25ml Lillet Blanc
○ 25 ml Campari
○ 2 dashes Orange Bitters

Method

Step 1. Take a large ice sphere mould and fill to the very top with water through the hole in the top.
Step 2. Place moulder in the freezer for roughly two hours, after which gently flip the mould and leave for another two hours.
Step 3. Using a syringe, gently perforate the ice at the top of the mould and remove excess water from the centre of the sphere.
Step 4. Prepare negroni by combining ingredients in a mixing glass and stirring over ice.
Step 5. Use a syringe to inject the negroni into the sphere. The sphere can be left in the freezer for as long as one likes.

 

NEGRONI BIANCO

An Italian inspired twist on an Italian classic. The Lillet Blanc and the bergamot-led Italicus give an even smoother feel.

○ 25ml Beefeater London Dry Gin
○ 25ml Italicus
○ 25ml Lillet Blanc
○ Garnish with Green olives.

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