Here’s an exclusive gin-based cocktail recipe, from our friends at The Ivy. It’s colourful, zingy and suited to summer days, the like of which have finally arrived on the south coast.
Head barman Cameron explains, “The Negroni A La Peche is a gin-based twist on the classic Negroni. The gin used in this drink is special; it’s the result of mixing Four Pillars Rare Dry gin with Yarra Valley Shiraz grapes – this creates something akin to a top-end sloe gin. The next ingredient is Rinquinquin A La Peche peach liqueur which is made using three different types of peach and peach leaves. The last spirit in the mix is Campari which is a well-known aperitif from Italy, topped with peach bitters. This creates an explosion of bitterness balanced out nicely by almonds and spice. From there he whole thing is stirred down, patiently, and finished off with a grapefruit twist. A summery special for the Brighton Ivy!”
Here’s the full recipe and method breakdown so you can recreate his masterwork at home.
Negroni A La Peche Ingredients
25ml Four Pillars Shiraz gin
25ml Campari
25ml Rinquinquin A La Peche
2 dashes of peach bitters
Cubed ice
Stirred
Grapefruit twist
The Ivy in the Lanes, 51a Ship Street.
