THE NEGRONI SOCIETY - THIS MONTH

This month we bring you a smokey, fruity modern classic from our pals at the award-winning Schofield's bar, the SMOKED BEECH WHITE NEGRONI.

SCHOFIELD'S BAR
 

The multi award-winning SCHOFIELD’S Bar is surely one of the very best in the UK. Having won the 2023 CLASS award for Best Bar, as well as best Northern Bar, it also marks its first entry to the 100 Best Bars list with its entry at number 59. Voted for by industry experts from around the world, it’s the first time that a UK bar outside of London or Edinburgh has been included in the list. The team is bringing the sophisticated spirit of hospitality to Manchester for the very first time.

For those of you who have been following Asterley Bros for a while now, you’ll be aware of our affinity with the SCHOFIELD brothers. We have been working with them ever since we started to collaborate on the development of our SCHOFIELD’S Dry Vermouth back in 2019, and Joe is now on the Asterley bros team as Creative Director. We asked the brothers to put together a seasonally Summery twist on Negroni for us and they came up with an absolute belter…!

THE DRINK
"SMOKED BEECH WHITE NEGRONI"

JUNE 2023

So the Negroni Bianco, or White Negroni, doesn’t quite have the same historical background and story that a classic Negroni does, but was actually created in 2001 by the team behind Plymouth Gin. Their version used equal parts of Gin, Lillet Blanc (a delicate wine-based aperitif, similar to a Bianco Vermouth) and Suze and has been super-popular in bars in New York, London and beyond over the last two decades.

The team at SCHOFIELD’S take this one step further and enhance the smoked, earthy bitterness of the Suze, with a tiny hint of smoked beech wood too! It’s a lovely Summertime interpretation of this modern classic, with a little hint of BBQ smoke too. *chefs kiss

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 or click the link here.

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