DRINKS

Macclesfield Express - - LEISURE - ANDY CRONSHAW

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

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.