Name: James Hird and Todd Garratt: Sloe Motion (Sloe Negroni)
Yield: 1
Ingredients: 2 parts Campari; 1 part Punt e Mes (see note); 1 part sloe gin (see note); To serve: thinly sliced ruby grapefruit

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.

Serves 1

“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.

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.
Notes