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én Negroni

A Negroni combining power, bitter and sweet. The main character of the drink is the én gin bringing citrus notes, fruitiness and complexity meeting the bitterness from the Campari. With pepper-infused rosé vermouth and rice-washed creme de cacao for both sweetness and florality.

Make one yourself

Ingredients

40 ml Hernö én gin
10 ml pepper-infused rosé vermouth
10 ml Italian bitter
10 ml ricewashed crème de cacao
2 dash saline solution
Orange zest

Preparation

Pour Hernö én Gin, vermouth, bitter and crème de cacao into a stirring glass. Stir and then strain the cocktail into an oldfashioned glass or whisky glass filled with ice. Top off with two dashes of saline solution and garnish with an orange zest. Pepper infusion: - 500ml rose vermouth - 15g Sichuan och Sansho pepper Vacuum pack and sous vide at 60 degrees for 3 hours, refrigerate overnight (at least 12 hours) and strain through coffee filter. Rice washed creme de cacao: - 700ml creme de cacao - 100g of rice Blend in a thermomixer at 60 degrees for 10 minutes at medium speed. Strain through a coffee filter.

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