3313

Jinjuu’s white negroni

  • serves 1
  • Easy

This delicious (and unusual) twist on a classic negroni cocktail was created by Kristian Breivik, head bar manager at Jinjuu, Soho's new modern Korean restaurant.

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Ingredients

  • Hwayo  41% 35ml
  • Cocchi Americano  20ml
  • Suze Gentian Root liqueur  20ml
  • orange and mandarin bitters  2 drops
  • zesty ice ball  see step 2 for instructions

Method

  • Step 1

    Pour all ingredients in mixing glass and stir for 10 seconds. Strain into an old fashioned glass pouring over a zesty ice ball.

  • Step 2

    To make the zesty ice ball, make a long, thin orange peel and place at the bottom of a plastic ice ball mould. Fill mould with hot water and place it in freezer for minimum 8 hours. Remove frozen ice ball gently from mould and place in the cocktail glass. You can get the ice moulds at Muji.

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