Need the jolt of an espresso? Or maybe tranquillising with a stab of negroni? Now you can have them both at the same time …. This is a great one for those nights when you really need a good, stiff drink the moment you walk through the front door. Keep the premix in the fridge and use within a week.
Serves 1. For the premix (makes 450ml, or enough for 6 serves). 150ml Campari. 150ml sweet red vermouth – we use Cocchi Vermouth di Torino. 150ml gin – we use Plymouth. 15ml freshly brewed coffee, cooled. 125ml whole milk. For the drink (per serving). 75ml clarified coffee negroni premix (see above and method).
1 wide strip orange peel. Pour all the premix ingredients into a big jar and leave to infuse for five minutes. Line a large fine sieve with muslin, set it over a clean jar and pour in the premix infusion. The milk will start to curdle and turn to a paste, which will help filter out the tannins, colour and cloudy particles in the liquid, and at the same time balance the taste of the alcohol. When it finishes straining, decant the liquid into a clean bottle, seal and store in the fridge for up to a week.
To build the drink, pour 75ml of the chilled premix into a tumbler filled with ice. Twist the orange peel over the top, to perfume the drink with the orange oil, drop the peel into the glass and serve. Mario Arangue️z, bar manager, Cornus, London SW1.
