Name: Midnight Negroni
Prep time: 5 min
Total time: 5 min
Ingredients: 25 ml Mancino Kopi Vermouth; 25 ml Campari; 25 ml dry gin (Four Pillars Rare Dry Gin); 2-3 dashes Angostura bitters; Hot brewed rooibos tea, to top; Orange twist, to serve

The beloved Negroni has taken on a warming new form – perfect for chilly winter nights.

Ingredients

25 ml Mancino Kopi Vermouth

25 ml Campari

25 ml dry gin (Four Pillars Rare Dry Gin)

2-3 dashes Angostura bitters

Hot brewed rooibos tea, to top

Orange twist, to serve

Method

Combine vermouth, Campari, gin and bitters in a heatproof glass. Top with tea and garnish with orange.

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

Instagram

Styling by Vivien Walsh

Recipe by Tamika O'Neill

Ingredients

Method

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