This recipe was first published in our story on Negroni Week 2017.
By Lorenzo Antinori, Charles H, Seoul, to benefit No Kid Hungry.
“My drink is a fusion of the Italian aperitivo time with elements of Korean tradition. It showcases the combination of unusual flavours and especially the flexibility of a cocktail like the Negroni with all its possible twists.”
150ml Campari
100ml Aged soju
150ml London dry gin
150ml Sweet vermouth
200ml Omija water
Combine all the ingredients and keep the bottle refrigerated. To serve, pour into a frozen coupette straight up or into an old fashioned glass with one large chunk of ice. Garnish with a green olive and orange oil.
