The destination bar in Four Seasons Hotel, Bengaluru, Copitas shares a special recipe as part of their ongoing Negroni Week.
In 2013, Imbibe Magazine launched Negroni Week as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. Since then, Negroni Week has grown to thousands of venues around the world, raising millions of dollars for charity.
It was in the Florence of 1919, when thanks to Count Camillo Negroni’s needs for something more than an Americano lit a spark. The bartender went on to slosh some gin into the cocktail. And the rest, as they say, is history.
Copitas at Four Seasons Hotel Bengaluru is one of the participating bars in Asia that is a part of Poured by Four Seasons Negroni Week Edition. It’s essentially a collective format to showcase special menus and the craftsmanship of these bars. The program is slated to run from September 12 to 25, 2022 and will be a part of Negroni Week, which has now become a global fundraising movement.
Of all the riffs to the classic version, this is ah…a scented one? Champa or Sampige, known in English as the magnolia is a flower that’s redolent with a heady fragrance. It’s this flower that stands as the hero of the Champa Negroni, created by Veer, Bartender, Copitas.
Champas are easily found, making this already super simple recipe that much easier. So go on, get concocting!
Ingredients
- 30 ml gin
- 30 ml Cinzano Rosso Vermouth
- 30 ml Campari
Method
- Take a big mixing glass.
- A handful of Araku coffee beans passed through the gin will lend coffee notes.
- Add the Vermouth.
- A handful of Champa flowers soaked for 2 to 3 minutes in 30 ml Campari.
- Just enough for the strong fragrance to lend itself gently and not overpower it. Stir gently.
- In a glass add a big piece of ice. Strain the liquid and pour it in.
- Add a Champa for garnish.
- Cin Cin. Enjoy.
Read more.
Negroni Week: CinCin X Araku’s recipe for The Cold Brew Negroni