Solera Aged 3 Months Negroni Recipe
gin, carpano antica formula, campari
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Ingredients
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Cocktail
Solera Aging (batch)
Method
Solera Aging (batch)
- 1
Assemble batch for solera
Combine equal parts gin, Carpano Antica Formula, and Campari to make the base blend. For a starter batch, measure 4 oz gin, 4 oz Carpano Antica, and 4 oz Campari (total 12 oz). Stir gently to homogenize.
- 2
Fill solera vessel
Using a sterile funnel or pipette, transfer the 12 oz blended Negroni into your solera container or small oak-aged vessel. Leave a little headspace (about 1 inch) to allow minor expansion and surface contact with the wood.
- 3
Age for three months
Seal the container and store it in a cool, dark place at a relatively stable temperature (55–68°F / 13–20°C). Let the blend rest for 3 months to gain subtle oak and oxidative notes. Label the container with the date and contents.
- 4
Top up and rotate (optional ongoing solera practice)
If you plan to maintain the solera system, each time you draw a portion for serving, top the vessel back up with the same equal-parts fresh blend (gin, Carpano Antica, Campari) to preserve the solera principle of fractional blending.
Cocktail
- 5
Chill mixing glass and glassware
Fill a mixing glass with ice to chill it and set a rocks glass in the freezer or add a large ice cube to the serving glass.
- 6
Measure aged Negroni
Measure 3/4 oz of the solera-aged Negroni blend (this yields a 3/4/3/4/3/4 style ratio aged). If you prefer a standard 1:1:1 Negroni strength, pour 1 oz aged blend instead. For the recipe as written, measure 1 oz of the solera-aged blend into the chilled mixing glass.
- 7
Stir with ice
Add fresh ice to the mixing glass and stir the aged Negroni for about 20–30 seconds until well chilled and slightly diluted (target ~15–20% dilution by volume). Stirring integrates the spirit and brings the temperature down without over-aerating.
- 8
Strain and serve
Strain the chilled, aged Negroni into the rocks glass over a single large ice cube or sphere.
- 9
Garnish
Express the orange peel over the drink by holding it over the surface and giving it a quick squeeze skin-side down to release oils, then rim the glass with the peel and drop it in as garnish.
- 10
Optional finishing note
Taste and adjust future batches as desired: increase aging time for more oak influence, or slightly alter the base ratio if the solera mellows certain components more than others.