Batch Negroni (10 L)

Method

1. 1

   Weigh out equal parts gin, Campari and sweet vermouth into a sterilised container (e.g. 3.33L each for a 10L batch).

   Use a good house-pour gin — this batch will represent the bar.

2. 2

   Add 300ml still water to pre-dilute (this replaces the dilution that would occur from stirring over ice).

3. 3

   Stir briefly. Taste for balance — add a touch more vermouth for sweetness or more Campari for bitterness if needed.

4. 4

   Funnel into clean glass bottles (750ml or 1L). Seal, label with name and date. Refrigerate. Serve 75ml per cocktail over a large ice cube with orange peel.

   Keeps refrigerated for up to 6 weeks. Check colour and aroma before each service.

On prep lists