Hernö Gin Negronis

INTERNATIONAL NEGRONI WEEK. DAY 2. Patrik Tapper, exceptional bartender and master of the art of challenging the conventional, has really crossed a border: A warm Negroni inspired by Irish Coffee. Has he lost his mind? Not at all. This is pure brilliance. And this might be the coolest drink of the season. The Negroni Warmer: 20 ml Hernö Old Tom 20 ml Antica Formula 20 ml Carpano Botanic Bitter 20 ml water 20 ml sugar double cream orange zest or nutmeg Heat it until sugar has dissolved, pour into hot glass and top it with lightly whipped and fluffy double cream. Finish it off by grating some orange zest, or nutmeg if you prefer, on top of the drink.
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INTERNATIONAL NEGRONI WEEK. DAY 1. Anna Marxén at the bar Deilig in Varberg, Sweden, associates Hernö Gin with so much more than the products. She's talking about passion, culture and values that catched her the very first moment she discovered Hernö Gin. First out at International Negroni Week, we asked her to share how she serves her favorite Negroni. ”I prefer equal parts (20 ml) Hernö Juniper Cask Gin, Carpano Bitter och Antica Formula served on clear ice. A day in a really good mood I add a grape zest. But mostly I skip the garnish.”.
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Devender Sehgal at The Aubrey in Hong Kong is well known for his fabolous Negroni. His variation of this legendary cocktail asks for Hernö Gin with Campari and Antica Formula Vermouth with a touch of Barolo Chinato and a few drops of Orange bitters and Grapefruit Bitters. The orange bitters keep Campari really happy but just for an extra zing he let grapefruit bitters play the role of a mistress. And that thickens the plot of this amazing cocktail. Devender let all of them rest it out over night with Lemon and Orange to get to know each other and blend in well before they show up for their final appearance in your glass. 30 ml Hernö Dry Gin 30 ml Campari 30 ml Sweet Vermouth 15 ml Barolo Chinato 1 dash Grapefruit Bitters 1 dash Orange Bitters Stirred in a mixing glass and served with a big block of ice and orange peel coin on top
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INTERNATIONAL NEGRONI WEEK. DAY 2. Patrik Tapper, exceptional bartender and master of the art of challenging the conventional, has really crossed a border: A warm Negroni inspired by Irish Coffee. Has he lost his mind? Not at all. This is pure brilliance. And this might be the coolest drink of the season. The Negroni Warmer: 20 ml Hernö Old Tom 20 ml Antica Formula 20 ml Carpano Botanic Bitter 20 ml water 20 ml sugar double cream orange zest or nutmeg Heat it until sugar has dissolved, pour into hot glass and top it with lightly whipped and fluffy double cream. Finish it off by grating some orange zest, or nutmeg if you prefer, on top of the drink.
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INTERNATIONAL NEGRONI WEEK. DAY 4. Linus Morgan, Food & Beverage Manager på Hernö Gin Bar in Stockholm, suggest a Sloegroni today. He is using both Hernö Old Tom Gin and Hernö Sloe Gin, made from Hernö Dry Gin matured with organic sloe berries for four months an then gently sweetened. Of course we're serving it on Hernö Gin Bar, welcome to visit us when in Stockholm. Linus Sloegroni: 20 ml Hernö Old Tom Gin 10 ml Hernö Sloe gin 10 ml Campari 10 ml Otto´s Rosé Vermouth Stirred in a mixing glass and served with a big block of ice and orange peel coin on top.
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INTERNATIONAL NEGRONI WEEK DAY 5. Our tip of the day comes from Johan Wester, distiller at Hernö Gin. He suggests a Negroni containing Hernö Pink BTL Gin, Mancino Rosso Amaranto and Rinomato. Hernö Pink BTL Gin, our juniper forward London Dry Gin with a hint of rose and strawberries, will balance up the sweetness of the vermouth. Together with Rinomato the combination is just perfect. The recipe? Coming up: 30 ml Hernö Pink BTL Gin 30 ml Mancino Rosso Amaranto 30 ml Rinomato Pour Hernö Pink BTL Gin, Mancino Rosso Amaranto and Rinomato into a stirring glass. Stir and then strain the cocktail into an oldfashioned glass or whisky glass filled with ice.
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