Theo’s Negroni cocktail recipe by Theo Randall at the InterContinental
In celebration of negroni week, we headed to InterContinental Park Lane to discover Michelin-starred Italian chef Theo Randall's favourite recipe
Those who are fans of a negroni know this cocktail means serious business. The celebrity-endorsed, bartender-recommended, Italian serve is as simple as it is effective, featuring gin, sweet vermouth and campari in equal parts. And those who drink it will know that the best concoctions come without frills or faff – and that’s exactly why Theo Randall’s recipe is one of the best in the capital.
As the cocktail hails from Randall’s favourite place, Italy, it was only natural for him to make it a key part of his menu served at the five-star InterContinental hotel on Park Lane. Named the Il Negroficio Di Theo, the selection of negronis on offer can be created via the bar’s curated range of 10 gins, 10 vermouths, and eight bitters, and those connoisseurs looking to elevate their experience can opt for the Signature Negroni, crafted using the innovative Solera ageing system. This distinctive technique involves ageing a blend of gins, vermouths, and bitters in a barrel, with the blend continuously replenished over time to preserve its flavour.
However, in celebration of National Negroni Week, running from 16-22 September 2024, we felt it was only right to ask Michelin-starred chef Randall for his go-to recipe: The Negronificio. Perfectly balancing sweetness, bitterness, and herbal notes, here’s how to make it at home – and seriously impress negroni experts.
Recipe
Theo’s Negroni
Ingredients
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Tanqueray No. Ten Gin 30ml
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Punt e Mes vermouth 30ml
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Campari 30ml
Method
- Combine all ingredients in a mixing glass filled with 2/3 ice cubes.
- Stir for approximately 25 turns using a bar spoon to chill and dilute the mixture.
- Strain into a rock glass over a large ice block and finish with a garnish of orange peel.
Visit theorandall.com
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