Barrel-aged Negroni. Matthew Benevoli photo
Ingredients:
10 oz Roku Gin (or whatever gin you prefer)
10 oz sweet vermouth
10 oz Campari (or whatever red aperitivo liqueur you prefer)
Method:
Pour all the ingredients into an aging vessel that will hold at least a litre of liquid. If the vessel is larger than that, you can multiply the amounts as needed.
Seal and age for at least five days and up to six weeks, tasting frequently. When it reaches your desired flavour, strain and transfer the cocktail to a sealable container (such as a glass bottle or jar) and store in the fridge. Serves 10.
To serve: Pour 2 to 3 oz of barrel-aged Negroni into a rocks glass over ice, stir and garnish with an orange twist, expelling oils over cocktail and placing peel into glass.
—by Matthew Benevoli
