Spring negroni
Makes: 1
Prep time: 5 minsTotal time: 
Recipe photograph by Stuart West
Spring negroni
Limoncello has a starring role in this zesty twist on the classic cocktail
Makes: 1
Prep time: 5 minsTotal time: 
See more recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 25ml gin (ideally with floral notes)
- 25ml vermouth bianco
- 50ml limoncello liqueur
- 1 teaspoon of lemon juice
- a handful of ice
- tap water
- strip of lemon zest
To garnish
- edible flowers
Step by step
- In a cocktail shaker, gently stir together 25ml gin, 25ml vermouth bianco, 50ml limoncello liqueur, 1 teaspoon of lemon juice and a handful of ice until chilled. Strain the cocktail into a chilled glass filled with fresh ice and top with a splash of still or tap water. Twist a pared strip of lemon zest over the surface of the liquid to release the essential oils, then pop on top. Garnish with edible flowers, if you like, and serve.
