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Distilled In The Heart Of Shropshire
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Locally Sourced Ingredients
Multi-Award-Winning Spirits
Free Delivery On Orders Over £75
Distilled In The Heart Of Shropshire
30-Day Money Back Guarantee
Locally Sourced Ingredients
Multi-Award-Winning Spirits
Free Delivery On Orders Over £75
Distilled In The Heart Of Shropshire
30-Day Money Back Guarantee
Locally Sourced Ingredients
Multi-Award-Winning Spirits

Premier Padmini Negroni

Premier Padmini Negroni Full credit to Jake Odlum, head of drinks, Dishoom for this one! We used his recipe but didn’t have sweet vermouth so used regular and added a drop of...

Premier Padmini Negroni

Premier Padmini Negroni

Full credit to Jake Odlum, head of drinks, Dishoom for this one! We used his recipe but didn’t have sweet vermouth so used regular and added a drop of sugar syrup.

5g cocoa beans (we use Indian cocoa beans, naturally, but any kind will do; they can be found in healthfood stores and some supermarkets)

½ small pear, cored

210ml gin

210ml Campari

210ml sweet vermouth, such as Martini Riserva Speciale Rubino

7 squares good-quality dark chocolate (70% cocoa solids), to finish

Gently bash the cocoa beans with a cocktail muddler or a wooden spoon. Peel and roughly chop the pear half – you should end up with roughly 20g chopped flesh. Put everything bar the chocolate in a non-reactive container for which you have a lid, add 120ml water, then pop on the lid and leave to infuse at room temperature for 24 hours.

The next day, fine-strain the liquid through two non-absorbent cloths or muslin, then decant into a sterilised 750ml bottle and seal. It will now keep for up to two months.

To serve the cocktail, pour 100ml of the mix into a tumbler filled with ice, garnish with a square of chocolate and enjoy.

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