Pairings | Negroni
Enoteca Rosso’s White 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.
Why the Negroni is the Marmite of the cocktail world
"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?
The Collector Vermouth
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.
Cicheti and an Aperol Spritz
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.
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