Chef's Recipes

James Hird and Todd Garratt: Sloe Motion (Sloe Negroni)

Australian Gourmet Traveller recipe for Sloe Motion (Sloe Negroni) by James Hird and Todd Garratt from Sydney's Buzo restaurant.

By Todd Garratt & James Hird
  • Serves 1
James Hird and Todd Garratt: Sloe Motion (Sloe Negroni)
James Hird and Todd Garratt: Sloe Motion (Sloe Negroni)

“Negroni (pictured left) is one of the coolest drinks around. We had our first (and eighth!) in Bellagio on Lake Como. This is the mix we tried there. Use Punt e Mes vermouth and ruby grapefruit and you’ll feel like you’re on the banks of Lake Como too.”

Ingredients

  • 2 parts Campari
  • 1 part Punt e Mes (see note)
  • 1 part sloe gin (see note)
  • To serve: thinly sliced ruby grapefruit

Method

Main
  • 1
    Fill a tumbler with ice, pour over Campari. Top with Punt e Mes and sloe gin. Add ruby grapefruit and serve.

Notes

Note Punt e Mes, a style of sweet vermouth, and sloe gin, made with sloe berries, are available from select liquor shops. This recipe is from the August 2009 issue of Australian Gourmet Traveller.

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  • Author: Todd Garratt & James Hird