Balsamic Negroni

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This version of a classic Italian negroni is inspired by a pickle negroni that I had in Lisbon. I was blown away by how the addition of pickling liquid lifted the cocktail. You only need half a tablespoon of balsamic in each serving so it’s worth using the good stuff here. Garnish with strawberries when they’re in season and a cornichon when they’re not.

Recipe by Giovanna Ryan.

Ingredients for one balsamic negroni

25ml red Vermouth
25ml gin
25ml Campari
½-1 tablespoon well-aged balsamic vinegar (12 years+)
Orange peel, Strawberry or cornichon to serve

How to make the negroni

Combine the Vermouth, gin Campari and balsamic vinegar in a glass filled with ice.
Strain into a short glass with a large ice cube.
Garnish and serve.

About the author

Giovanna Ryan was a Masterchef finalist in 2017 and is now a contributing food editor for House Beautiful UK. Born and raised in London, she comes from a family of foodies and is inspired by her Italian heritage. When she's not cooking up a storm in the kitchen she teaches classes for her business cook and feast.