Chenpi Negroni
Saved by 1 Person
About this Cocktail

At Second Draft; we don't only focus our cocktails around beer; Second Draft is an east-meets-west hangout. our food menu features western gastro pub food with strong Shanghainese, Sichuan and Hong Kong influences. The restaurant itself has been designed to look like an old Cha Chaan Teng. Our Negroni is made batched in 2L quantities an bottled, what makes our Negroni special is we macerate it in clay pots with aged Chenpi skins. Chenpi is a traditional seasoning and medicine in Hong Kong, they are very bitter as they're dried with the pith still intact and give a strong but unusual smoky tangerine aftertaste.

  • 750ml Ford's Gin
  • 375ml Aperol
  • 375ml Mancino Rosso Vermouth
  • 25g Young Chenpi Peels

Combine all ingredients in a clay pot an macerate for 45 hours. The reason for choosing Aperol, by the way, is that the peels are also being used as a bittering agent - using Campari would cause the drink to turn too bitter, almost acrid. Once macerated, bottle all liquid contents (strain out using cheese cloth). To serve: measure 80ml of batched Chenpi Negroni and stir over ice. Strain into a rock glass with large cube of ice, zest and garnish with orange peel.


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