| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Campari |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Dry Vermouth infused with cardamom |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Sweet basil wine |
| 1 Scoop 1 Scoop 1 Scoop 1 Scoop | Lemon & caper sorbet |
| Garnish Garnish Garnish Garnish | Green cardamom |
| 1 | Infuse 1 L Vermouth with 4 g cardamom for 3 hours, then filter. |
| 1 | Infuse 1 L Vermouth with 4 g cardamom for 3 hours, then filter. |
| 1 | Infuse 1 L Vermouth with 4 g cardamom for 3 hours, then filter. |
| 1 | Infuse 1 L Vermouth with 4 g cardamom for 3 hours, then filter. |
| 2 | Infuse Sauvignon with basil, citric and malic acid for 6 hours, then filter and bottle. |
| 2 | Infuse Sauvignon with basil, citric and malic acid for 6 hours, then filter and bottle. |
| 2 | Infuse Sauvignon with basil, citric and malic acid for 6 hours, then filter and bottle. |
| 2 | Infuse Sauvignon with basil, citric and malic acid for 6 hours, then filter and bottle. |
| 3 | For the lemon-caper sorbet (1 L), blend water, lemon juice, sugar, capers and salt until smooth. |
| 3 | For the lemon-caper sorbet (1 L), blend water, lemon juice, sugar, capers and salt until smooth. |
| 3 | For the lemon-caper sorbet (1 L), blend water, lemon juice, sugar, capers and salt until smooth. |
| 3 | For the lemon-caper sorbet (1 L), blend water, lemon juice, sugar, capers and salt until smooth. |
| 4 | Strain, chill and churn. |
| 4 | Strain, chill and churn. |
| 4 | Strain, chill and churn. |
| 4 | Strain, chill and churn. |
Carbonate all ingredients except the sorbet with CO2, ensuring the mixture is well chilled. Place one scoop of sorbet in a chilled coupe glass, pour the carbonated mixture over it and garnish with green cardamom.
Find out how many bottles you’ll need.
At Bar Sathorn, each cocktail reflects a chapter of the house’s past. Inspired by the Hotel Royal era, this drink reimagines the Negroni Sbagliato with Italian flavors like basil and lemon, lifted by cardamom. It begins bright and sparkling, then evolves as lemon-caper sorbet melts, adding fresh acidity and a gentle savory complexity.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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