As we approach Negroni Week, which will take place from Monday 16 to Sunday 22 September this year, Sydney speakeasy Cardea has put a creative spin on the Italian icon, creating the Balsamic Negroni.
While the cocktail is classically composed of equal parts gin, Campari and sweet vermouth, this reinterpretation features strawberry liqueur and balsamic vinegar glaze, making it one of the venue’s best-selling cocktails.
Balsamic Negroni
Ingredients:
- 30ml Bombay Sapphire Gin
- 25ml Cinzano 1757 Sweet Vermouth
- 30ml Campari bitter infused with fresh strawberry
- 10ml strawberry liqueur
- 5ml balsamic vinegar glaze
- One slice of strawberry to garnish
Directions:
- Start by preparing the Campari bitter infused with fresh strawberry five days prior, using 350 grams of strawberries to one litre of Campari and filter through a coffee filter
- Fill a mixing glass full of ice and add in all ingredients
- Stir to agitate the ice so the drink becomes a smooth texture and removes air bubbles
- Serve the drink in a short glass over a big ice cube
- Garnish with a slice of strawberry
