Want to elevate your negroni this weekend? If so, head to Bar Termini, the tiny all-day coffee and aperitivo bar in London’s Soho inspired by traditional Italian culture. Coffee is looked after by Marco Arrigo, who has spent 20 years working as head of quality for Italian coffee brand Illy (read our review of the coffee here), but it’s the cocktails we’re interested in this weekend.
The consise cocktail menu has been developed by industry legend and occasional olive contributor Tony Conigliaro, and his team at the innovative Drink Factory. It features just six interpretations of classics and four different versions of the negroni; classic, superiore (infused with pink peppercorns), rosato (infused with rose petals), and now, the robusto. Tony and his team first began aging cocktails in 2004, well before it became common practice, but realised that the same effect could be achieved much quicker using the sous-vide method. This is what they’ve done with the robusto – cooked the ingredients sous-vide for four hours to deepen and intensify the flavour – it also seems to soften the alcohol resulting in an incredibly rich drink with a subtly sweet finish.
All four negronis are pre-bottled (a trend we’re seeing more and more) and served from the freezer straight-up in elegant bespoke glassware as opposed to a chunky rocks glass over ice, meaning no further dilution.
The Robusto is available now from Bar Termini at an irresistible £6.50, but if you can’t make it down yourself, we’ve got a recipe to try at home below…
Robusto recipe for one bottle:
Martini Rosso 230ml
Combine all three ingredients in a sterilised bottle. Make sure you have a 3cm gap of air at the top of the bottle, seal the bottle and secure the seal with tape to prevent any more air entering the bottle.
Leave in a cool dark place for 6 to 12 months before opening. To serve, add a measure of the bottled negroni to a cocktail tin filled with cubed ice, stir to dilute and serve.
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