Just the classic gin, vermouth and bitters, but with a long, herbal finish
The three-ingredient negroni is a classic for a reason, and at Akub we serve ours with a twist – we infuse the gin with sage, or maramiya in Palestine, which is used in herbal infusions and teas throughout the Middle East. It lends the drink an earthiness and a long, herbal finish, making it an elegant start or finish to an evening.
Sage negroni
Serves 1
For the infusion (makes 4 serves)
100ml good gin
15 fresh sage leaves, plus extra to garnish
For the drink
25ml sage-infused gin (see above and method)
25ml sweet vermouth
25ml Campari
Make the infusion a day in advance. Put the gin in a small container or jar, add the sage, cover and leave to infuse for 24 hours.
To make the drink, measure the liquids into a rocks glass or similar, add a few ice cubes and stir for 10 seconds. Garnish with a sage leaf and serve.
Source: The Guardian
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