THE NEGRONI SOCIETY - THIS MONTH

Lorenzo Antinori,one of the world's most prominent bar tenders brings you our

As head of bars at Gleneagles Hotel in Perthshire, Michele Mariotti, has arguably one of the top booze jobs in Scotland.
 

The award-winning Italian mixologist has been there since 2020, and brings experience from other venues including London’s The Savoy and Singapore's Mandarin Oriental. Now, he looks after the creation and development of drinks menus across the estate’s 11 food and beverage establishments, including The Century Bar, The American Bar and Auchterarder 70.
 

“We believe that even the most experienced of cocktail connoisseurs will find something interesting and unique when they visit the American Bar, whether that be an innovative new mix or a contemporary twist on a classic”

GLENEAGLES

Gleneagles Hotel was first opened in 1924, described as a ‘Riviera in the Highlands’. The revered hotel is nestled in the heart of the Ochil Hills in Perthshire, Scotland, and has been captivating travellers for nearly a century. Renowned for its unparalleled luxury and impeccable service, coupled with the glorious outdoors and a wealth of countryside pursuits, and now with its incredible cocktail offering led by the renowned Head of Bars, Michele Mariotti, Gleneagles has taken its luxury cocktail offerings to the next level.

THE DRINK
"The White Chocolate & Raspberry Negroni"

October 2023

This Negroni is a complex blend of white-chocolate washed gin, raspberries, and the bitterness of the Campari coming through at the finish. Notes of vanilla and raspberry leaf on the nose, open up to rich, opulent cacao flavour, balanced with the acidity and herbaceous tones of the vermouth. A really lovely, and unique, variation for October!
 

TO SERVE YOUR NEGRONI

Pop the pouch in the freezer for 30 minutes until nicely chilled.

Pour into an ice-filled tumbler or old-fashioned glass.

Garnish with a white grapefruit coin, expressed over the glass

DRINK!

THE RECIPE

20ml White Chocolate Gin* 

10ml Raspberry Gin (Edinburgh Gin is a good one)

30ml Campari

30ml SCHOFIELD’S Dry Vermouth

5ml Sugar Syrup

Stir all the ingredients over ice, garnish with a white grapefruit coin 

*For the White Chocolate Gin:

Melt 300g of white chocolate. Once thoroughly molten add 700ml of your favourite gin and mix.

Store in a freezer. 

Once the chocolate is frozen solid, strain the chocolate and retain the gin to eat or cook with!

To recreate this Negroni, simply follow the instructions below:
 

Add the ingredients above to an ice-filled cocktail shaker and stir for 60 seconds

Strain into an ice-filled tumbler or old-fashioned glass.

Garnish with a white grapefruit coin!

Every month we share the recipe for all you home bartenders out there. To be able recreate the recipe you can scan the QR Code on the back of your Negronis orclick the link here.

Haven't joined The Negroni Society yet? Sign up below!