Although Negroni Week has been moved from early June to September this year, the craving for a good spirit-forward Negroni never wanes. Operations and creative director of IB HQ, Kamil Foltan researches and champions indigenous ingredients (through his website Indigenous Bartender), and has created a timeless classic in the Maharaja. If the recipe proves too tricky for you, you can also support the bar by ordering Maharaja and other tipples from their website.
MAHARAJA
25ml curry gin
25ml jackfruit bitters
20ml sweet vermouth
- Combine all ingredients in mixing glass over ice and stir 15 times. Strain into rocks glass over ice and garnish with curry leaf.
curry gin
30g curry leaf
200ml London Dry Gin
- Combine ingredients in a ziplock bag and sous vide at 56˚C for 1 hour. Strain the resulting liquid into a glass bottle and keep tightly closed to lock in the aromas. Use up to 4 weeks.
jackfruit bitters
30g fresh jackfruit
300g Campari
- Combine ingredients in a ziplock bag and sous vide at 56˚C for 1 hour. Strain the resulting liquid into a glass bottle and keep tightly closed to lock in the aromas. Use up to 4 weeks.
