| 1 Part 1 Oz 30 Ml 3 Cl | Campari |
| 1 Part 1 Oz 30 Ml 3 Cl | Bulldog Gin fat-washed with smoked cheese |
| 1 Part 1 Oz 30 Ml 3 Cl | Red Vermouth infused with lavender and elderflower |
| 2.5 G 2.5 G 2.5 G 2.5 G | Matcha tea, ceremonial grade recommended |
| Garnish Garnish Garnish Garnish | Matcha tea foam |
| 1 | Infuse Vermouth with lavender and elderflower for 20 minutes at room temperature. |
| 1 | Infuse Vermouth with lavender and elderflower for 20 minutes at room temperature. |
| 1 | Infuse Vermouth with lavender and elderflower for 20 minutes at room temperature. |
| 1 | Infuse Vermouth with lavender and elderflower for 20 minutes at room temperature. |
| 2 | Fat-wash Gin with smoked cheese in the freezer for 24 hours. |
| 2 | Fat-wash Gin with smoked cheese in the freezer for 24 hours. |
| 2 | Fat-wash Gin with smoked cheese in the freezer for 24 hours. |
| 2 | Fat-wash Gin with smoked cheese in the freezer for 24 hours. |
| 3 | Prepare the matcha tea foam. |
| 3 | Prepare the matcha tea foam. |
| 3 | Prepare the matcha tea foam. |
| 3 | Prepare the matcha tea foam. |
Stir all ingredients with ice in a mixing glass until well chilled, then strain into the serving glass. Top with matcha tea foam.
Find out how many bottles you’ll need.
Inspired by Fernando Fernán Gómez’s film “La lengua de las mariposas,” this Negroni blends memory, learning, and emotion in a cocktail that defies expectations. A green Negroni that celebrates difference: what is different is not bad, it is necessary, and it can transform our way of seeing the world.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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