Cocktail recipe: Smoked Negroni - Cocktail with Smoker
Juniper Mist: The Smoked Negroni
The Negroni is a characterful, divisive drink on its own. But when the herbal bitterness of Campari and the sweet vermouth are permeated with the pure, forest smoke of beech wood, a completely new dimension opens up. This drink is no longer just a cocktail, but a ritual.
Why Beech?
While for whiskey we recommend fruitier woods (apple, cherry), for gin beech is one of the best choices. Its aroma is clean, distinct, and perfectly highlights the earthy notes of juniper and angelica root found in gin, without "suppressing" the finesse of the gin.
Ingredients
| Ingredient | Quantity |
| London Dry Gin | 30 ml |
| Sweet red vermouth (e.g. Antica Formula) | 30 ml |
| Campari | 30 ml |
| Orange peel | 1 piece (for garnish and oils) |
| Smoking chips | 1 portion Beech |
Preparation: Patience and technique
Negroni is a stirred cocktail, not a shaken one. It's important not to over-dilute it and not to break up the ice.
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Mixing: Pour the gin, vermouth and Campari into a mixing glass (or a wider glass). Fill with ice, and stir with a bar spoon for about 20-30 seconds, until the drink is ice cold.
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Preparing the glass: Strain the drink into a crystal-clear, low-walled (Old Fashioned) glass, into which you've placed a single large ice block or ice ball.
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Releasing the oils: Squeeze a piece of orange peel over the drink so the essential oils rise to the surface, then drop it into the glass.
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The Smoking Spirit moment: Place the smoker on the glass. Fill it with beech wood chips, light it, and put on the lid. Here's the secret: don't leave it on too long! Gin has a more delicate structure than whiskey. 10-15 seconds of smoking is just enough for the aromas to soak into the spirit, without the drink turning ashy.
Pro Tip: If you want a truly spectacular result, spray a little orange blossom water on the inner wall of the glass before smoking. The smoke molecules adhere better to the wet surface, and the aroma experience will also be more intense.
