Australiano Negroni

The classic Italian cocktail is given an Aussie twist with the use of Australian gins showcasing native botanicals, in this recipe from Raffaele Lombardi, founder of the world's first Negroni bar, Bar Conte in Sydney.

• makes

  1

• prep

  3 minutes

• difficulty

  Easy

Ingredients

• 30ml gin (any Australian gin of your preference)
• 30ml vermouth
• 30ml bittersweet liqueur (like Campari)
• Slice of lemon or makrut lime, for garnish
• 1 large clear ice cube

Instructions

1. Place your rocks glass in the freezer or fill it with ice to chill while preparing the drink.
   
2. Add the gin, vermouth, and liqueur into a separate mixing glass filled with ice.
   
3. Stir with a bar spoon for about 15–20 seconds with a smooth circular motion to dilute the mixture.
   
4. Empty the chilled rocks glass of any ice water and place one large clear ice cube inside. Strain the mixed cocktail into the glass to serve.

Note:

• Use a jigger for accurate measurements.
  

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.