The Botanist: Rosy Negroni

Rosy Negroni

Rosy Negroni

In this twist on a Negroni, we use Rosy lass vermouth, a homemade vermouth infused with Dozy Girl tea by fellow B Corp, Bird and Blend Tea.

By: Abi Clephane
Moderate

Ingredients

  • 25ml The Botanist Islay Dry Gin
  • 25ml Italicus
  • 3 dashes of grapefruit bitters
  • 25ml Rosy lass vermouth (see below)

Rosy lass vermouth

  • Ingredients: 300ml white wine (pinot grigio or something light), four bags of Bird and Blend Dozy Girl teabags, 50ml The Botanist, sugar or agave to taste.
  • Method: Add all ingredients to a jar and leave in the fridge for 2-3 nights. Add sugar or agave to taste if you like things a bit sweeter.

Method

  1. Fill a mixing glass with 2/3 good quality ice
  2. Add all the ingredients and stir continuously for at least 30 seconds to allow the ingredients to chill and dilute slightly
  3. Strain into an Old Fashioned glass with a large ice cube
  4. Garnish with grapefruit zest or rose petals

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