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Special (Malaysian) Negroni

Special (Malaysian) Negroni
Mixologist Martim Ake Smith-Mattsson of Madam Geneva – New York, NY
Adapted by StarChefs.com
July 2010
Yield: 1 Cocktail


Campari Infusion:
1 liter Campari
4 Thai chilies

Vermouth Infusion:
375 milliliters Noilly Prat Sweet Vermouth
200 grams fresh lemongrass

Assemble and Serve:
1 ounce chili-infused Campari
1 ounce lemongrass-infused vermouth
1 ounce Tanqueray Rangpur Gin

For Campari Infusion:
Infuse Campari with the Thai chilies for no more than 6 days. Strain out the chilies, cap the mixture, and store.

For Vermouth Infusion:
Using a rolling pin or heavy bottle, crush the lemongrass stalks to release essential oils. Infuse the vermouth with the crushed stocks for no more than 6 days. Strain out the stalks, cap the mixture, and store.

Assemble and Serve:
Combine the Campari, vermouth, and gin in a mixing glass filled with ice; stir to combine. Strain the mixture into a rocks glass filled with fresh ice, garnish with a lemon peel, Thai chili and a sprig of Thai basil. Serve.