Latest news with #Manfredi Pantina
The Guardian
5 days ago
- Entertainment
- The Guardian
Cocktail of the week: Baudry Greene's rouge claire negroni – recipe
This is a Frenchified take on the classic, as well as a rose-tinted riff on the white negroni. The lack of Campari means it's much lighter than the dark red of the traditional negroni, while the rosé vermouth means it's also more delicate, making this ideal for summer drinking. The much underused Suze is a French gentian aperitif bitter that complements the aromatics of rosé vermouth very nicely. If you've committed to buying a bottle and are wondering what else to do with it, try pouring some over ice and adding a good splash of soda. Serves 130ml London dry gin – Beefeater or Plymouth would be our go-tos20ml rosé vermouth, such as Cocchi Rosa (if you can't get hold of any, simply mix 10ml red vermouth and 10ml white vermouth – it won't be quite the same, but it'll be good enough)5ml Suze 1 lemon twist or coin, to garnish Measure all the liquids into a shaker or beaker, add a big handful of ice and stir. Double strain into a tumbler filled with fresh ice, and serve garnished with the lemon. Manfredi Pantina, head bartender, Baudry Greene, London WC2
The Guardian
5 days ago
- Entertainment
- The Guardian
Cocktail of the week: Baudry Greene's rouge claire negroni – recipe
This is a Frenchified take on the classic, as well as a rose-tinted riff on the white negroni. The lack of Campari means it's much lighter than the dark red of the traditional negroni, while the rosé vermouth means it's also more delicate, making this ideal for summer drinking. The much underused Suze is a French gentian aperitif bitter that complements the aromatics of rosé vermouth very nicely. If you've committed to buying a bottle and are wondering what else to do with it, try pouring some over ice and adding a good splash of soda. Serves 130ml London dry gin – Beefeater or Plymouth would be our go-tos20ml rosé vermouth, such as Cocchi Rosa (if you can't get hold of any, simply mix 10ml red vermouth and 10ml white vermouth – it won't be quite the same, but it'll be good enough)5ml Suze 1 lemon twist or coin, to garnish Measure all the liquids into a shaker or beaker, add a big handful of ice and stir. Double strain into a tumbler filled with fresh ice, and serve garnished with the lemon. Manfredi Pantina, head bartender, Baudry Greene, London WC2
