Nero Negroni by Julian de Feral
This recipe was first published as part of our feature on black drinks.
This twist forms part of a sub menu of coloured Negroni variations for a yet to be named bar in London, along with the Classic (red), La Blonde and Rose. The Nero name references the colour, but also the Roman Emperor by using an Italian gin, Cynar and China Antico along with a black olive and bay leaf. The drink is dark in the first place, but a hint of squid ink is used to darken it further and add a little Mediterranean maritime note.
25ml Gin Del Professore a la Madame
25ml Casa Mariol Vermut Negre
5ml China Antico Elixir
2.5ml Coffee liqueur
Stir all the ingredients without ice using a toothpick dipped in squid ink. Bottle and chill. Serve in a rocks glass with cubed ice, garnished with a pitted black olive and a fresh bay leaf.