A negroni-style premix that you can prep ahead so it’s ready to rustle up on a Friday night
This premix is brilliant for a crowd, and it’s also a celebration of every right-thinking bartender’s favourite garnish: the glorious maraschino cherry. Fabbri makes the best, but if you can’t find those, Luxardo is a good alternative.
Cherry americano
For the premix (makes 300ml, to serve 5-6)
125ml Vergano Americano, or Campari
25ml syrup from a jar of maraschino cherries (see above)
125ml sweet white wine
2-3 drops Angostura bitters
25ml standard sugar syrup
1g salt (about ⅙ tsp)
5ml apple cider vinegar
For the drink
50-60ml americano mix – see above and method
Soda water, to top
1 fresh bay leaf, to garnish
First make the premix. Measure everything into a large bowl, stir to combine, then decant into a clean bottle, seal and store in the fridge. It will now keep happily for at least a month.
When you want to serve the drink, pour 50-60ml of the americano mix into a highball glass filled with ice, then top with cold soda water. Scrunch up the bay leaf to release its oils and aroma, drop into the drink and serve.
- Max and Noel Venning, Three Sheets, London W1
Source: The Guardian
Recent Comments