I’M sure that many people will be entering a period of self-enforced sobriety; at least until the weekend that is.
But like lots of people, I still have bottles left untouched from the festive holidays.
There’s a magnum of prosecco that wasn’t opened on New Year’s Day when guests were a little too delicate for more fizz.
An unfinished litre bottle of gin lurks next to some unloved cognac.
So when the weekend comes and you decide to investigate your own collection of survivors, why not mix up some cocktails to take the edge off the January blues?
My perfect winter cocktail, and a fabulous, very grown-up aperitif, is the Negroni.
I first tasted this improbable combination of gin, vermouth rosso and Campari, at the speak-easy style Corridor bar in Salford.
It was a revelation: a delicious blend of sweet and bitter ingredients with an intense citrus fruitiness that gradually evolves in the glass as the ice takes over.
According to legend, it was invented in Florence when the Count Camilo Negroni demanded that his Americano, a mixture of Campari and vermouth and soda, was given a little more oomph.
The bartender added gin and hey presto the Negroni was born.
To make the drink it is essential that you mix quality ingredients. I
●● Portobello Road Gin