Three Unique Negroni Recipes from Highroad Social

David O’Brien (former Development Director at Caprice Holdings) and his stellar team including Bar Manager, Clark Wood (formerly of Palomar) have created a twist on the classic recipe using a variety of ingredients to complement the aromatic bitter orange of the Campari, which includes blackberry, sage, plum and peach.

And while you can certainly visit Highroad Social to try these cocktails for yourself (and we recommend you do) why not experiment for yourself with these unique recipes for the perfect Negroni cocktail.

Peach and Plum Negroni Recipe

Ingredients

• 25ml Plum and Peach infused 58&Co London Dry Gin
• 25ml Knightor Rosso Vermouth
• 25ml Campari
• Ice

Garnish

• Dehydrated Peach Slice

Glass

• Rocks

Method 

1. Add all the ingredients into a stirring jug. Add ice and stir with a stirring spoon for about 20 seconds. Top up with ice and stir for another 10 seconds.
2. Prepare glass and pour with a strainer, add garnish.

Other

• For the infusion: cut up three peaches and three plums to one bottle of Gin, add together and let them infuse for eight hours.
• Strain the liquid back into the bottle.
• For the dehydrated peach slice: cut a very thin slice of peach and leave it in a dehydrator for 18-20 hours. If you don’t have a dehydrator, you can use your oven at a low temperature (between 50 and 60 degrees celcius) and leave it to roast between 8-12 hours.

Blackberry & Sage Negroni Sour Recipe

Ingredients

• 20ml Blackberry infused Greenwich Gin 
• 20ml Sage infused Campari
• 20ml Knightor Rosso Vermouth 
• One Egg White
• 25ml Fresh Lemon Juice
• Ice

Garnish

• Orange Peel Dust 

Glass

• Coupette

Method

1. Add all the ingredients into your cocktail shaker and shake hard (without ice) – this is called a dry shake, so you can break up the egg white and create a foam.
2. Open your shaker, and add ice and shake again, hard.
3. Prepare your glass and double strain into your coupette.
4. Sprinkle the Orange Peel Dust over the side of the cocktail. 

Other

• For the blackberry infusion: cut up two punnets, roughly forty blackberries to one bottle of gin, add together and let them infuse for eight hours. Strain the liquid back into the bottle.
• For the second infusion: cut up one bunch of sage, roughly ten sage leaves to one bottle of Campari, add together and let them infuse for eight hours. Strain the liquid back into the bottle.
• For the orange peel dust: peel some oranges and put the peels in a dehydrator for six hours. If you don’t have a dehydrator, you can use your oven at a low temperature (90 degrees celcius) and leave it to roast for 30 minutes.
• Once dry, put them in a blender to create the dust required. 

Honey Sbagilato Negroni Recipe

Ingredients

• 20ml Campari 
• 20ml Knightor Rosso Vermouth
• 20ml Honey Syrup 
• Top with Crémant 
• Ice

Garnish

• Lavender Flower 

Glass

• Rocks

Method

1. Add the Campari, Vermouth, and honey to a stirring jug.
2. Add Ice and stir with a stirring spoon for about 20 seconds. Top up with ice and stir for another 10 seconds.
3. Prepare glass, and strain into glass. Add Ice to drink and top up with the sparkling Crémant.

Other

• To create the syrup: mix 500g of water and 500g of honey together and add it to a saucepan. Place on medium heat until the honey has completely dissolved.
• Take off heat and allow to cool. Transfer to an airtight container and leave in the fridge.