Jinjuu's white negroni
serves 1
Easy
Total time:
+ freezing time
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.
Skip to ingredients
- 41% 35ml Hwayo
- 20ml Cocchi Americano
- 20ml Suze Gentian Root liqueur
- 2 drops orange and mandarin bitters
- see step 2 for instructions zesty ice ball
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.