Rockpool Bar & Grill Perth creates a Negroni quintet for Negroni Week
Monday, 3 June 2019: Rockpool Bar & Grill Perth has taken the classic Negroni to the next level, putting its own unique spin on the famous Italian cocktail for the annual fundraising event, Negroni Week, which runs during the last week of June.
From Monday, 24 June to Sunday, 30 June Rockpool Bar & Grill will offer a unique Negroni menu offering five versions of the classic aperitif, which is traditionally a combination of Campari, gin and Vermouth. Each Negroni costs $25.
The restaurant will donate $2 from each stunning drink sold during Negroni Week to OzHarvest, which diverts waste food from the hospitality industry to people in need.
Rockpool Bar & Grill Bar Manager Patrick Sara describes the Negroni quintet:
Setting the bar high is ‘The Rockpool Standard’ Negroni, which is made with Four Pillars ‘Rockpool Bartender Series’ gin stirred down ice cold, alongside Campari and Tenuta Tamburnin Rosso Vermouth before being poured over a large, clear ice block to avoid further dilution and maintain temperature.
Next up is a Japanese fusion Negroni, Rice Rice Baby, which includes the Japanese influenced Jinzu Gin that is stirred down with Gozenshu Junmai Vintage sake and Cocchi Americano. “This sake-heavy Negroni drinks very delicately, with a punch of citrus and a hint of bitterness on the finish” says Patrick.
For Lil Suze, “we lean on Four Pillars Spiced Negroni gin with a hint of Lillet Blanc to boost citrus aromas before adding Suze and grapefruit bitters to give it a kick back towards the classical Negroni we all love. Finish that off with a sprig of burnt rosemary and we’re in business”
The Backyard Negroni showcases ingredients sourced from Australia’s own backyard. “From award-winning distillery Adelaide Hills, we use Green Ant Gin, their Bitter Orange and Rosso Vermouth to make a classic Negroni, before adding some truffle-infused honey to the mix.”
For the Smoked Negroni, Ron Zacapa 23 Rum is infused with cacao nib, before being added to a Pedro Ximénez-soaked barrel, along with Averna and Campari. Next, the barrel and its contents are smoked, creating a bitter, smoky rum Negroni.
“Taking a little step away from gin, we wanted to show that is was not only possible, but insanely delicious to make a Negroni from rum,” Patrick explains.
Bookings: Rockpool Bar & Grill Perth.
Media enquiries: Rockpool Dining Group Director of PR, Rachel Lebihan: [email protected] | 0438 701 573.