This twist on a classic Negroni celebrates all things coastal, with each part coming from a Distillery by the water. Barcelona’s El Bandara Red Vermut brings a delicious mix of fruits and herbs with just enough spice, balanced superbly with Calabria’s Vecchio Amaro Del Capo earthy and beautifully bitter notes. With fennel and wild thyme coming from Badachro Coastal Gin this is a wonderfully complex, savoury addition to aperitivo hour.

Garnish with toasted rosemary and some grapefruit peel to bring earthiness and citrus tones.

Ingredients

• 25ML Badachro Coastal Gin
• 25ML El Bandarra Vermut Red
• 25ML Vecchio Amaro Del Capo
• Garnish: Samphire and Grapefruit

Method

Add equal parts of the gin, vermouth and amaro to ice in a mixing glass and stir for between 20 and 40 seconds, depending on personal preference. Strain into an old fashioned or rocks glass with a big ice cube.