Saffron Negroni Cocktail Recipe

This is an inspired version of Orlando Marzo’s Saffron Negroni I would concoct and serve during my stint at Omnia, Melbourne. The rich bitter aromatics of orange peel, gentian and cinchona bark in both the Cocchi Americano and Rinomato Aperitivo masterfully stand up to the intensity of Melbourne’s own Four Pillars’ Spiced Negroni Gin with its Tasmanian pepperberry leaf, cinnamon, West African spice grains of paradise and Indonesian cubeb. The Negroni’s strength in flavour is softened by the saffron and adds complexity. The perfect balance of balance of spirit, sweet and bitter.