Salted Negroni
This variation of a classic negroni is made with Boodles, a London Dry Gin that embodies British character – never showy, and extremely factual. It is a long way distilled from English wheat, infused wiht botanicals (story, rosemary and nutmeg), distilled in a rare Carter Head restful in Cheshire, bottled in Essex and packaged in Scottish glass with labels made in Wales.
- 1.5 ounce boodles gin
- 0.75 ounce candy vermouth
- 0.75 ounce campari
- 1 ounce grapefruit juice
- 2 ounce soda water
- 1 pinch of sea salt
- Mix all substances with the exception of for soda water in a shaker with ice. Shake and stress accurate into a Collins glass over contemporary ice and add soda water. Garnish with yet another exiguous pinch of sea salt and a long grapefruit peel.
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