Ryan Chetiyawardana is renowned for his stylish bars (Dandelyan, White Lyan (now closed), Super Lyan and his new restaurant/bar Cub) and incredible cocktails, but he’s also got a lovely way of putting food and drink together.
His new book, Good Together is dedicated to creating the perfect gathering at home, surrounded by friends, delicious food and tasty drinks. Many of the drinks (including this one) can be pre-batched in advance giving you more time with your guests.
With the summer here and Christmas around the corner, the Pearly Negroni is the perfect cooler and would make an excellent welcome drink for party guests.
Best of all as the base is pre-batched, you’ll also have white negroni ready to go at a minutes notice!
Ingredients (makes 1 bottle) for Pearly Negroni
300ml London Dry Gin (I used Jensen’s London Dry)
1 unwaxed, organic lemon
150ml Lillet Blanc
200ml Suze (or other gentian liqueur)
Chilled grapefruit soda
mandarin or other aromatic citrus to garnish
How to make Pearly Negroni
Infuse the gin with the zest of lemon for 2 hours, then strain
Add Lillet Blanc and Suze, then bottle
To serve, use small glasses, add ice and mandarin slice. Add 40ml of the negroni base to each glass and top with grapefruit soda. Garnish with more citrus.