For the launch of the Hive Journal, we have been speaking to some of our allies in a ‘more or less’ world to bring you an insight into their way of life.
We chatted to Head mixologist at Spring Restaurant, London and find out she is drinking this time of year.
Spring, the critically acclaimed restaurant opened by Skye Gyngell in the New Wing of Somerset House. Spring brings warmth and elegance to a beautiful dining space set in the New Wing of the iconic Somerset House, in the arts and cultural heart of London.
“When it gets cold, for me it has to be the Negroni, it’s a cocktail classic and one that reminds me of summer, hence I like to make and drink it now – to remind me of those warm long sunny days I miss so much.”
“Its sublime and makes this not only the perfect aperitif but a pert and pretty palate cleanser too. I always use Campari but change the gin to what I have in the cupboard. As to vermouth, I like to use Cocchi Vermouth di Torino, but if I can’t find it, then there’s nothing wrong with good old Martini Rosso.”
25ml Cocchi Vermouth di Torino
25ml Gin, preferably Hendricks
25ml of Campari
A slice of orange
Pour the vermouth, gin and Campari into a chilled mixing glass and add some ice cubes. Stir for 10 – 15 seconds, then strains into a rocks glass.
Add a large ice cube and garnish with a slice of orange.