The Classic Negroni and Three Twists on it
The Negroni is a bit of a favourite for the dish team, so we made the classic then three simple variations on it: The Boulevardier, The Tradewinds Negroni and our spin: the dish Negroni. Crack open the Campari and get stirring!
INGREDIENTS
The Basic Negroni
30 ml gin
30 ml Campari
30 ml sweet vermouth
The Boulevardier
30 ml Campari
30 ml Sweet vermouth
30 ml Bourbon
Tradewinds Negroni
30 ml sweet vermouth
30 ml Cointreau
30 ml Angostura bitters
dish Negroni
40 ml sweet vermouth
40 ml Campari
100 ml Prosecco or other sparkling wine
METHOD
The Basic Negroni
Add the gin, Campari and sweet vermouth into a mixing glass with ice, and stir until well-chilled.
Strain into a glass over a large ball or cube of ice.
Express oils from a twist of orange over serving glass and drop it in as a garnish.
The Boulevardier
Add the Bourbon, Campari and Sweet vermouth, into a mixing glass with ice and stir until chilled.
Strain into a glass over a large ball or cube of ice. Express oils from a twist of orange over serving glass and drop it in as a garnish.
Tradewinds Negroni
Add the sweet vermouth, Cointreau and Angostura bitters to a mixing glass and fill with ice.
Stir until well chilled, about 25 seconds. Strain into a glass with a large ice cube.
Express oils from a twist of orange over serving glass and drop it in as a garnish.
Note: if this is a bit much, add another splash of Cointreau to balance it out a bit.
dish Negroni
Add the sweet vermouth and Campari to a mixing glass filled with ice. Stir to combine and chill.
Fill a bulb glass with ice and strain in the vermouth and Campari mix. Top up with Prosecco and stir gently to combine.
Express oils from a twist of orange over your serving glass and drop it in as a garnish.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.