Pairings | Negroni
Although the negroni is a much-loved classic that doesn’t stop bartenders playing with the ingredients though they tend to keep to the classic formula of gin, vermouth and some kind of bitters - usually Campari.
"The Negroni is the Marmite of mixed drinks" writes Ian Cameron. So why does it put so many people - including restaurant critic Jay Rayner - off?
Not only a candidate for drink of the week but drink of the year, this small-batch Somerset vermouth is one of the most delicious products I’ve come across in 2014.
If anyone can make Aperol - the Venetian Campari drinkalike - fashionable it's Russell Norman of Polpo, Polpetto, Spuntino and now Da Polpo - four of the coolest (and smallest) restaurants in London. Admittedly bitters are not to everyone's taste - they are...well...bitter but I find Aperol fruitier and easier to drink than Campari. The traditional way to serve it as as an Aperol spritz topped up with Prosecco and a whoosh of soda water - the perfect way to recover when the Tube is at its hellish steamy worst.