“This cocktail is just as suitable for barbecues as it is for luxe cocktail parties,” says Ashton. Start this recipe two days ahead to make the vermouth and chill the Negroni mixture.
Ingredients
Pineapple bianco vermouth
Method
1.For vermouth, combine ingredients in a container and leave at room temperature for 1 day to macerate. Strain and refrigerate to chill.
2.Combine gin, Aperitivo, pineapple vermouth and 90ml water in a bottle, then refrigerate to chill (overnight). Makes about 700ml.
3.For 1 serve, pour 120ml Negroni mixture over ice cube in a double-rocks glass and garnish with orange.
Dried pineapple is available from delicatessens.
Notes
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