Yield (ml finished)
Original: 100 ml finished
Clarified Negroni
A clarified Negroni made with gin, Campari, sweet vermouth, lemon, and a full-cream milk wash.
DrinkCocktailPrep: 60 min
Cocktail mix
Ingredients
- 40 ml Gin
- 40 ml Campari
- 40 ml Sweet vermouth
- 6 ml Lemon juice, mainly to split the milk
- 2 ml Simple syrup, optional, to soften bitterness
Method
- 1. Add the gin, Campari, sweet vermouth, lemon juice, and optional simple syrup to a jug.
- 2. Stir to combine.
Milk wash
Ingredients
- 30 ml Full-cream milk, used for milk washing and mostly filtered out
Method
- 1. Add the milk to a separate large jug.
- 2. Warm the milk gently to about 25-30°C. It should feel slightly warm, not hot.
- 3. Slowly pour the Negroni mix into the milk.
- 4. Stir gently once.
- 5. Leave at room temperature for 30-60 minutes, until the milk has clearly split into curds.
- 6. Pour the mixture through a sieve into a clean jug to catch the large curds.
- 7. Pour the sieved liquid through a V60 or coffee filter.
- 8. The first liquid that comes through may be cloudy. Pour that first cloudy bit back into the filter.
- 9. Continue filtering until clear.
- 10. Bottle and chill.
Serve
Ingredients
- 80 ml Clarified Negroni, or 75-90ml per serve
- 1 piece Large ice cube
- 1 piece Orange peel, for garnish
Method
- 1. Pour the chilled clarified Negroni over a large ice cube.
- 2. Garnish with orange peel.
Notes & source
Scaling is based on target finished volume. Actual yield may vary slightly depending on how much liquid is trapped in the curds and filter. The lemon juice is mainly there to help split the milk, so this will taste a little brighter and lighter than a classic Negroni. The optional simple syrup helps soften the bitterness after clarification, but can be skipped for a drier result.