NEGRONI - Myatt's Fields Cocktails
NEGRONI - Myatt's Fields Cocktails
NEGRONI - Myatt's Fields Cocktails
NEGRONI - Myatt's Fields Cocktails
    NEGRONI - Myatt's Fields Cocktails
    NEGRONI - Myatt's Fields Cocktails
    NEGRONI - Myatt's Fields Cocktails
    NEGRONI - Myatt's Fields Cocktails
NEGRONI - Myatt's Fields Cocktails
NEGRONI - Myatt's Fields Cocktails
NEGRONI - Myatt's Fields Cocktails
NEGRONI - Myatt's Fields Cocktails

NEGRONI

£28.50
£28.50
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869 in Stock Now
DESCRIPTION
PERFECT SERVE
ALLERGENS
DIETARY
PLAYLIST

Created by Fosco Scarselli at the behest of his customer Count Camillo Negroni asking him to spice up his Americano at Caffè Casoni (now Caffè Giacosa), on Via de' Tornabuoni, Florence, Italy*

Gin, Vermouth, and Campari. ABV 27.6%

One 75ml serving of NEGRONI contains 149 calories

Like every cocktail, a Negroni is exactly as good as its ingredients. We use 58 & Co. London Dry and Campari, and then we cut two Italian sweet vermouths, blend it all and age it in 10L batches for a minimum of six weeks. While it is ageing, the sharp edges of the Negroni smooth out. All of the burn of the gin and the bitter of the Campari and the flavour of the vermouth is still there, but it is rounded out. We love it. Check it out and let us know what you think.

*seriously disputed by extremely credible sources, but a wonderful origin story.

Pour over ice in a rocks glass, and garnish with a slice of orange. Traditional and great.

If you have a potato peeler, peel strips from the outside of the orange and then trim the sides off to make them straight. The oil from the orange on the rim of the drink is a delight and you don’t splash a load of orange juice into your Negroni.

At MFC, we like a channel knife for a strip of orange zest that delivers lots of flavour and looks great in a Negroni.

However, our favourite thing, and well worth trying, is a straight up Negroni out of the freezer and into the glass, as in this photo. Joyous and purist.

  • Sulphites
  • Sulfur dioxide

Vegetarian

DESCRIPTION
PERFECT SERVE
ALLERGENS
DIETARY
PLAYLIST

Created by Fosco Scarselli at the behest of his customer Count Camillo Negroni asking him to spice up his Americano at Caffè Casoni (now Caffè Giacosa), on Via de' Tornabuoni, Florence, Italy*

Gin, Vermouth, and Campari. ABV 27.6%

One 75ml serving of NEGRONI contains 149 calories

Like every cocktail, a Negroni is exactly as good as its ingredients. We use 58 & Co. London Dry and Campari, and then we cut two Italian sweet vermouths, blend it all and age it in 10L batches for a minimum of six weeks. While it is ageing, the sharp edges of the Negroni smooth out. All of the burn of the gin and the bitter of the Campari and the flavour of the vermouth is still there, but it is rounded out. We love it. Check it out and let us know what you think.

*seriously disputed by extremely credible sources, but a wonderful origin story.

Pour over ice in a rocks glass, and garnish with a slice of orange. Traditional and great.

If you have a potato peeler, peel strips from the outside of the orange and then trim the sides off to make them straight. The oil from the orange on the rim of the drink is a delight and you don’t splash a load of orange juice into your Negroni.

At MFC, we like a channel knife for a strip of orange zest that delivers lots of flavour and looks great in a Negroni.

However, our favourite thing, and well worth trying, is a straight up Negroni out of the freezer and into the glass, as in this photo. Joyous and purist.

  • Sulphites
  • Sulfur dioxide

Vegetarian

DESCRIPTION
PERFECT SERVE
ALLERGENS
DIETARY
PLAYLIST

Created by Fosco Scarselli at the behest of his customer Count Camillo Negroni asking him to spice up his Americano at Caffè Casoni (now Caffè Giacosa), on Via de' Tornabuoni, Florence, Italy*

Gin, Vermouth, and Campari. ABV 27.6%

One 75ml serving of NEGRONI contains 149 calories

Like every cocktail, a Negroni is exactly as good as its ingredients. We use 58 & Co. London Dry and Campari, and then we cut two Italian sweet vermouths, blend it all and age it in 10L batches for a minimum of six weeks. While it is ageing, the sharp edges of the Negroni smooth out. All of the burn of the gin and the bitter of the Campari and the flavour of the vermouth is still there, but it is rounded out. We love it. Check it out and let us know what you think.

*seriously disputed by extremely credible sources, but a wonderful origin story.

Pour over ice in a rocks glass, and garnish with a slice of orange. Traditional and great.

If you have a potato peeler, peel strips from the outside of the orange and then trim the sides off to make them straight. The oil from the orange on the rim of the drink is a delight and you don’t splash a load of orange juice into your Negroni.

At MFC, we like a channel knife for a strip of orange zest that delivers lots of flavour and looks great in a Negroni.

However, our favourite thing, and well worth trying, is a straight up Negroni out of the freezer and into the glass, as in this photo. Joyous and purist.

  • Sulphites
  • Sulfur dioxide

Vegetarian

DESCRIPTION
PERFECT SERVE
ALLERGENS
DIETARY
PLAYLIST

Created by Fosco Scarselli at the behest of his customer Count Camillo Negroni asking him to spice up his Americano at Caffè Casoni (now Caffè Giacosa), on Via de' Tornabuoni, Florence, Italy*

Gin, Vermouth, and Campari. ABV 27.6%

One 75ml serving of NEGRONI contains 149 calories

Like every cocktail, a Negroni is exactly as good as its ingredients. We use 58 & Co. London Dry and Campari, and then we cut two Italian sweet vermouths, blend it all and age it in 10L batches for a minimum of six weeks. While it is ageing, the sharp edges of the Negroni smooth out. All of the burn of the gin and the bitter of the Campari and the flavour of the vermouth is still there, but it is rounded out. We love it. Check it out and let us know what you think.

*seriously disputed by extremely credible sources, but a wonderful origin story.

Pour over ice in a rocks glass, and garnish with a slice of orange. Traditional and great.

If you have a potato peeler, peel strips from the outside of the orange and then trim the sides off to make them straight. The oil from the orange on the rim of the drink is a delight and you don’t splash a load of orange juice into your Negroni.

At MFC, we like a channel knife for a strip of orange zest that delivers lots of flavour and looks great in a Negroni.

However, our favourite thing, and well worth trying, is a straight up Negroni out of the freezer and into the glass, as in this photo. Joyous and purist.

  • Sulphites
  • Sulfur dioxide

Vegetarian

DESCRIPTION
PERFECT SERVE
ALLERGENS
DIETARY
PLAYLIST

Created by Fosco Scarselli at the behest of his customer Count Camillo Negroni asking him to spice up his Americano at Caffè Casoni (now Caffè Giacosa), on Via de' Tornabuoni, Florence, Italy*

Gin, Vermouth, and Campari. ABV 27.6%

One 75ml serving of NEGRONI contains 149 calories

Like every cocktail, a Negroni is exactly as good as its ingredients. We use 58 & Co. London Dry and Campari, and then we cut two Italian sweet vermouths, blend it all and age it in 10L batches for a minimum of six weeks. While it is ageing, the sharp edges of the Negroni smooth out. All of the burn of the gin and the bitter of the Campari and the flavour of the vermouth is still there, but it is rounded out. We love it. Check it out and let us know what you think.

*seriously disputed by extremely credible sources, but a wonderful origin story.

Pour over ice in a rocks glass, and garnish with a slice of orange. Traditional and great.

If you have a potato peeler, peel strips from the outside of the orange and then trim the sides off to make them straight. The oil from the orange on the rim of the drink is a delight and you don’t splash a load of orange juice into your Negroni.

At MFC, we like a channel knife for a strip of orange zest that delivers lots of flavour and looks great in a Negroni.

However, our favourite thing, and well worth trying, is a straight up Negroni out of the freezer and into the glass, as in this photo. Joyous and purist.

  • Sulphites
  • Sulfur dioxide

Vegetarian

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