Barrel-aged Negroni Recipe

Prepare barrel or oak chips

If you plan to barrel-age the Negroni, sanitize a small oak barrel according to the manufacturer's instructions. If using oak chips, toast a small pinch of chips in the oven briefly and place them in a sanitized 500 ml or 1 L glass container.

Combine ingredients for aging

Pour equal parts Uncle Val's Gin, Campari, and Martini & Rossi Rosso sweet vermouth into the barrel or container. For a single 1-oz serving profile, scale up to at least 250–500 ml total so the liquid contacts the wood sufficiently (for example, 250 ml gin, 250 ml Campari, 250 ml vermouth).

Age and taste frequently

Seal the barrel or cap the container. Age at room temperature and taste daily after the first 6–12 hours. Small barrels or chips can impart noticeable oak character quickly; target 24–72 hours for a light barrel influence. Remove liquid from the wood when the desired level of oak, tannin, and softening of bitterness is reached. If you prefer no barrel influence, skip this section.

If you aged a batch, use the aged Negroni blend and proceed. Otherwise, measure out 1 oz Uncle Val's Gin, 1 oz Campari, and 1 oz Martini & Rossi Rosso sweet vermouth into a mixing glass or shaker.

Add plenty of ice to the mixing glass (enough to fill it) and stir briskly with a bar spoon for about 20–30 seconds until the mixture is well chilled and slightly diluted (aim for about 20% dilution by weight). Stirring rather than shaking keeps the drink clear and silky.

Strain the chilled Negroni into a rocks glass over a large ice cube. If you prepared a bottled batch, pour 2–3 oz (depending on your glass and preferred strength) over ice.

Cut twist

Using a vegetable peeler or a small paring knife, cut a wide strip of orange peel, avoiding too much white pith.

Express oils and finish

Hold the peel over the glass and give it a quick twist to release the oils onto the surface of the drink. Optionally run the peel around the rim of the glass and drop it into the drink as garnish.

Serve immediately. Sip slowly to appreciate the interplay of gin botanicals, Campari bitterness, sweet vermouth, and the subtle oak character if barrel-aged.