The flavours are a no brainer here, and it’s my latest addition to Imbibe’s Negroni Week!
I can’t tell you how much fun I’ve had coming up with new recipes, and seeing what the community has come up with for Negroni Week. If you’re unfamiliar with the initiative, Imbibe Magazine launched Negroni Week as a chance to get bars from around the world to participate and donate to charitable organizations. For every Negroni imbibed at participating restaurants and bars, a portion is donated to one of the many charities listed on the Negroni Week website.
This time around, I’m letting my community get involved straight from their phone! Simply like and/or comment on my photos this week, and I’ll be donating $10 for every 100 likes! The same goes with comments, and I’m hoping to double the amount I raised last year!
Now let’s get to the juicy part. Strawberry and Campari go together like peanut butter and jam, so I finally got around to infusing these two flavours together! The infusion needs 3 days, but it is worth every second. Check out the recipe here for the infusion.
Then there was the choice in Gin. Caorunn Gin is definitely one of my favourites to bring out the flavours of apple and strawberries. It’s a Scottish Gin, made from 5 unique botanicals of the region. You have Rowan Berry, Bog Myrtle, Heather, Coul Blush Apple and Dandelion Leaf. Again, a no-brainer when it came to choosing which Gin I’d mix with!
Lastly, we have the Chai component, which is simply infused with Sweet Vermouth. When it comes to tea infusions, less is more, and it’s always important to monitor tea infusion, because the difference between an hour or 2 can gravely affect the cocktail. I decided to mix with Dolin’s Sweet Vermouth, because it’s not a ‘heavy’ weighted sweet vermouth that’s intensely spiced. Try to go lighter in style when picking a vermouth, and Dolin’s provides some of the best bang for your bucks! For the infusion recipe used here, make sure to follow this link for details.
All together, we have a masterpiece. It’s as simple as that. Now let’s get to that recipe!
Strawberry Chai Negroni
A deliciously spiced, infused Negroni to get you excited for Negroni Week. This variation infuses with Strawberry Campari, and a Chai-infused Sweet Vermouth.
– Difficulty: Intermediate
Ingredients
- 1.25 oz Caorunn Gin
- 1 oz Strawberry Infused Campari
- 1 oz Chai Infused Sweet Vermouth Dolin's Used Here
- 1 Orange Peel, Dehydrated Strawberry or Grated Orange Peel for Garnish
Instructions
Fill a mixing glass with lots of ice, and pour your spirits. Give this a good stir (at least 30 seconds) until the mixing glass started to frost on the outside.
Strain into a teacup with 1 large ice cube. Garnish.
Recipe Notes
This cocktail is VERY simple to throw together, you just need to give it time to infuse! So make sure you prep this 3 days in advance!
For the Strawberry Campari infusion or Chai Sweet Vermouth, follow the links attached.
