ENGLISH CHRISTMAS TRADITIONS // SLOE NEGRONI
One of my all time favourite things over the holidays is a spiced, alcoholic beverage. I normally have a pan of sweet, aromatic mulled wine on a simmer, but so far this season I’ve been drinking a cocktail I found in one of my cookery books. The SLOE NEGRONI by Tom Parker Bowles written for Fortnum & Mason: Christmas & Other Winter Feasts is based on a typical negroni recipe but adding the amaro gives it that spicy, festive feel.
– 25 ml. Fortnum’s sloe gin
– 15 ml. sweet red vermouth
– 15 ml. Amaro Lucano
– 20 ml. Campari
– 2 dashes Peychaud’s bitters
– 1 sprig lemon thyme garnish
Stir together all the ingredients except the lemon thyme in a large mixing glass. Pour into a tumbler filed with ice. Smack the lemon thyme between your palms to release the oils and place in the glass with the tip of the sprig above the surface of the liquid.
HOW WE DID IT //
Instead of using Sloe Gin, we used Hendricks Gin that we had in our bar cabinet and it worked out perfectly. We also tried different types of Amaro since we have a few in our collection – Montenegro, Lucano, Averna & Nonino. This is where you can have some fun, as some are on the sweeter side, and others are more aromatically spiced. The Lucano gave it an herbaceous, slightly menthol punch, and the Montenegro a sweet, citrus aroma with floral notes. We also used a slice of orange peel to garnish as well as thyme.
Enjoy & let me know if you end up making it!