I’ve been exploring batch making cocktails, in particular: negronis. The idea of making up a cocktail can often feel like a bit too much effort after a long day so sometimes you just want something chilled and ready to go. Inspired by negroni nights with friends, I decided to give it a go myself…
You don’t need any fancy equipment to get trying batch making cocktails, I’ve just been using an empty gin bottle (ideally clear so you can see how much you have left – I use a Botanist bottle) to mix into and leave in the fridge. The nice thing is that the negroni in particular is its simplicity (just equal parts of gin, vermouth and bitters) and that it keeps well in the fridge, ready to pour over ice.
One of the most fun aspects of this has been the experimentation – working out the different combinations that bring out the best in each ingredient. Swapping gins, changing the vermouth, or trading Campari for other bitters. I’ve been working to equal parts so far (1:1:1), but some friends have been far more scientific and changed the ratios to even further balance the flavours.
Vermouth
It’s through this experimentation that I’ve been trying lots of delicious vermouths. From the more well known like Antica Formula, Cinzano 1757, Punt e Mes, Regal Rogue and Cocchi di Torino to the smaller brands like Albury, from the vineyard next to the Silent Pool Gin Distillery. Albury’s vermouth didn’t fit the profile of many of the other Italian vermouths I’d tried, as it’s a sweet vermouth it tasted much less wine-like and instead carries much stronger vanilla, caramel, and even apple notes.
Another vermouth that was new to me was Discarded, taking waste cascara berries from coffee growing (97% of which is currently sent to landfill), steeping them in alcohol and then combining with Spanish fortified wine. It’s sweet and smooth to taste, but I can’t say I get the expected coffee notes. I’ve found it works for a more delicate negroni, with some beautiful strawberry jam tones coming through, so it needs some balancing to not be overpowered. Thank you to my friend Anthony for his great suggestion to go 60ml gin, 50ml Discarded vermouth, and then either 30ml Campari or 40ml of Victory Bitters (more on that shortly).
Bitters
When you think of negronis, you think of Campari. It’s synonymous really. The 160-year-old institution has an unmistakeable flavour and colour that really makes it the cornerstone of the cocktail. There are plenty of alternatives to explore though, even if it’s tough to tear yourself away from Campari.
I’ve been very much enjoying Victory Bitters as an alternative recently. I’d first tried their gin years ago (while at the launch of Red Leaf Gin) so was glad to finally pick up a bottle to see the innovation and creativity continue through their other products. They’ve taken botanicals including rhubarb root, figs and hibiscus to name but a few, together with British wheat spirit, and blended it together with organic biodynamic wine. It makes for a much less sweet and intense flavour, so I’ve felt it works best with more delicate gins that Campari can often drown out.
I was asked recently what my desert island negroni would be, and given the experiments I’ve gone through so far, my favourite has been Gwyr gin, with Campari and Cocchi di Torino vermouth. I’ve also been a big fan of Tanqueray Sevilla in my experiments (worked well with Albury vermouth), and Four Pillars’ Spiced Negroni gin. This is very much ongoing though and will continue my search, especially as I venture into the world of white negronis!
What are your favourite combinations? And do you have any suggestions for other gin cocktails I could give a go at batch making?
And if you’re looking to explore the world of batch making negronis yourself, you might want to visit the Gin Kiosk who’ve recently added wide selections of vermouths and bitters (not sponsored or affiliated).