Summer negroni

A new twist on the classic cocktail designed with the hot months in mind
  • 45ml redcurrant infused Beefeater Gin
  • 30ml Campari
  • 15ml Noilly Rouge or Martini Rosso
  • 5ml redcurrant syrup (see below)


To make infusions, put 250g of fresh fruit into a bottle of Beefeater Gin with two tablespoons of caster sugar. Leave to infuse for one month. Alternatively, you can speed up the process to a week by running the infusion through the dishwasher a couple of times before letting it steep – it is best to use a large Kilner jar for this to ensure a tight seal. When ready to use, strain the infusion through fine muslin.

To make redcurrant syrup, heat equal quantities of fruit, sugar and water until dissolved. Strain and cool.

Stir all the ingredients over ice in a large tumbler. Garnish with a wedge of orange and a few redcurrants.