Inspired by the infamous negroni, this sour recipe is lighter on the gin, in favour of Rosso vermouth and Campari. In place of a sugar syrup, I use a teaspoon of Seville orange marmalade. The result is a moreish velvet-textured drink with a finish of bitter grapefruit. Some like to serve this drink in a rocks glass over a big clear ice cube – it’s equally good in a coupe straight up.
Negroni Marmalade Sour
20ml Sipsmith London Dry gin
20ml Sacred English Spiced vermouth
25ml fresh lemon juice
dash of Angostura bitters
1 tsp Seville orange marmalade
1 free-range egg white
Put all of the ingredients in a cocktail shaker and give them a dry shake, then add ice to the shaker and shake again, hard, for around 10 seconds. Double-strain into your chosen chilled glass.
Extracted from A Spirited Guide to Vermouth by Jack Adair Bevan (Headline Home, approx €20). Photograph by Ben Pryor.
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