The British Rhubarb Negroni is our reimagined take on the classic Negroni, blending British ingredients with Italian cocktail traditions. At £29.95, this ready-to-drink cocktail highlights rhubarb as its star ingredient - chosen for its balance of sweetness and tartness, as well as its deep roots in British history.
Crafted in South London over a 12-week process, it combines rhubarb root, fresh rhubarb, English hops, and thyme, creating a flavour profile that celebrates British springtime. By replacing traditional Italian components with locally made spirits, we’ve created a Negroni that reflects the essence of British landscapes and heritage.
Key points:
- Why rhubarb? A historic British ingredient with a sweet-tart flavour, tied to traditions like Yorkshire forced rhubarb.
- How it’s made: Handcrafted with local botanicals, including hops, thyme, and citrus, inspired by 17th-century British herbal knowledge.
- Serving tips: Serve chilled with orange zest and a rhubarb garnish; pairs well with cheeses, cured meats, or seafood.
- Price: £29.95 or join the Negroni Society for £14.50/month to explore seasonal variations.
This cocktail offers a fresh perspective on a global classic, combining British heritage with timeless aperitivo culture.
The Problem: Classic Negronis Lack British Character
Why the Negroni Became a Global Favourite
The Negroni, which originated in Florence around 1920, owes its global popularity to its straightforward 1:1:1 mix of London Dry Gin, Bitter Campari, and Sweet Vermouth. This iconic cocktail evolved from the "Milano-Torino", a drink that combined bitters from Milan with vermouth from Turin.
At the heart of the Negroni is Campari, a bitter liqueur first crafted in 1860 and often referred to as the "Godfather" of aperitivo bitters. With over 3,000,000 cases sold annually, Campari is a cornerstone of Italian cocktail culture. In fact, the Negroni has consistently been named the World's Best Selling Classic Cocktail in 2022 and 2023, cementing its status as a symbol of aperitivo culture.
"The Negroni is the champion of the Italian aperitivo menu. It is an absolute hero of a cocktail - perfectly balancing bitterness, sweetness and simplicity." - Laura Jean
While the Negroni’s Italian roots are undeniable, this heritage presented an opportunity to reimagine the cocktail with a British twist.
The Case for a British Version
Despite featuring gin, a quintessentially British spirit, the classic Negroni remains firmly Italian in character. The gin takes a back seat, while the Italian amaro and vermouth dominate the flavour profile. Traditional recipes lean heavily on Mediterranean botanicals, overlooking the wealth of bitter ingredients and herbal traditions found in Britain.
This Italian focus leaves British terroir untapped. The UK boasts its own unique hedgerow botanicals, such as milk thistle, hops, yarrow, and centaury, which offer a distinct bitterness compared to their Mediterranean counterparts. Many of these plants were highlighted in Nicholas Culpeper's 1653 The London Dispensatory, a seminal work that made British herbal knowledge widely accessible.
"Rob and Jim wanted to bring their own senses of UK terroir to their Amaro... sourcing historical British ingredients and incorporating them into the Sicilian base Amaro to create a Modern British Amaro!" - Asterley Bros
The gap in the market was clear. While the Negroni had achieved global fame, no version truly captured the essence of British landscapes and traditions. Even the White Negroni, a modern variation created by British bartender Wayne Collins in 2001, hinted at the UK's influence on the cocktail world. This untapped potential for a British reinterpretation of the Negroni provided the perfect opportunity for innovation.
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How to Make the Perfect Negroni | Classic Recipe, Variations & Tips
Our Approach: The British Rhubarb Negroni
British Rhubarb Negroni: 12-Week Crafting Process and Key Ingredients
Why Rhubarb Represents Britain
Rhubarb holds a special place in British history, deeply tied to its traditions and identity. Back in 1657, rhubarb was so valued in England that it cost three times as much as opium - a testament to its worth at the time. By 1817, Britain pioneered the method of "forcing" rhubarb, a technique first developed at the Chelsea Physic Garden.
The Yorkshire Triangle, a small area between Wakefield, Morley, and Rothwell, has become the heart of forced rhubarb production globally. In fact, Yorkshire forced rhubarb earned Protected Designation of Origin status in 2010, putting it alongside Champagne and Parma Ham in terms of prestige. Its rose-pink hue, tender texture, and sweeter, more delicate flavour set it apart from the sharper, greener varieties grown outdoors.
"Rhubarb, in its own peculiar way, has become woven into the fabric of British identity. It's a taste of home, a reminder of tradition, and a symbol of our enduring love for all things sweet and tart." – Jim & Tonic
Rhubarb’s flavour is a perfect mix of sweet and tart, often described as falling somewhere between cucumber and a very sour green apple. For founders Rob and Jim Berry, it was the ideal ingredient to bring a distinctly British touch to the classic Negroni. Its rich history and unique profile make it the star of our recipe, with every sip paying homage to British heritage.
The Ingredients and How We Make It
The British Rhubarb Negroni is crafted with precision, using the natural balance of rhubarb’s sweetness and tartness as its foundation. This twist on the traditional Negroni swaps the usual Italian ingredients for three handcrafted spirits, all made in South London.
- Estate Sweet Vermouth (£26.95): Known for its herbal complexity, it’s a crowd favourite with a 4.9/5 rating from 52 reviews.
- Asterley Aperitivo (£20.95): Offers a bright, bitter flavour with a distinctly British botanical edge, earning a flawless 5.0/5 from 20 reviews.
- Dispense Amaro (£31.95): Combines a Sicilian recipe with 24 botanicals, including hops, milk thistle, and yarrow from British hedgerows. It holds a 5.0/5 rating from 41 reviews.
The process begins with the careful extraction and blending of botanicals, followed by filtration to achieve the perfect balance. The recipes draw inspiration from The London Dispensatory, a 1653 work by Nicholas Culpeper that catalogued British medicinal botanicals in English for the first time. To protect the spirits’ delicate aromatics, they are packaged in UV-resistant, matt black-coated bottles.
How We Developed the Recipe
Selecting and Infusing the Rhubarb
To stay true to the essence of British botanicals, we focused on perfecting our rhubarb extraction process. Both rhubarb root and fresh stalks were carefully chosen to capture the plant's full range of flavours. The root brings an earthy bitterness, while the fresh stalks add a bright, tart edge - together, they reflect the unique characteristics of UK terroir. The root lays down a robust base for the Negroni's signature intensity, with the stalks providing the fresh, zesty notes that perfectly evoke a British spring.
This intricate extraction process spans up to 12 weeks, blending each botanical by hand to achieve just the right balance. It's a slow and deliberate method that highlights our dedication to crafting a drink with a distinctly British identity.
Balancing Bitter, Sweet, and Tart Flavours
Creating a harmonious flavour profile required careful blending of contrasting elements. To complement the tartness of the rhubarb, English hops and thyme were added, introducing a subtle herbal depth. A citrus medley - featuring orange, grapefruit, and lime - lifts the overall flavour, while wormwood ensures the bold, bitter backbone that defines a classic Negroni. This thoughtful combination brings sweetness, bitterness, and tartness into perfect alignment.
"The sharp, bright flavour of rhubarb makes it a perfect addition to cocktails. Its versatility means that it can be used creatively in different drinks".
This balance of flavours creates a drink that feels fresh yet rooted in tradition, capturing the essence of British springtime.
Capturing British Springtime
The final flavour profile is a tribute to British spring. Rhubarb, with its seasonal charm, is the ideal spring ingredient, conjuring images of blooming gardens across the UK. Its "sweet and sour kick" cuts through the heavy bitterness of traditional amaro, creating a drink that feels both familiar and refreshingly new. Months of meticulous extraction and testing have resulted in a blend that captures the spirit of spring in every sip.
How to Serve and Pair the British Rhubarb Negroni
Serving Tips for Aperitivo Hour
To truly enjoy the British Rhubarb Negroni, presentation is key. Start with a pre-chilled Old Fashioned or rocks glass and add a single large ice cube. This not only keeps the drink cold but also slows dilution, preserving the harmony between the rhubarb's tartness and the wormwood's bitterness.
Before serving, give it a finishing touch by twisting an orange zest over the glass. This releases fragrant citrus oils, enhancing the grapefruit and lime botanicals in the cocktail. For a garnish that pays homage to the main ingredient, add a delicate rhubarb ribbon. If you're serving a group, chill the bottle in the freezer for 30–40 minutes beforehand to ensure it's perfectly cold.
These details make all the difference, setting the stage for excellent food pairings.
What to Eat with It
The British Rhubarb Negroni pairs beautifully with a variety of dishes. Salty cheeses like mature Parmesan, Pecorino, or British blue cheese work particularly well, as their bold flavours complement the cocktail's bittersweet notes. Cured meats such as salami and chorizo also shine, with their rich, fatty textures balancing the drink.
For something lighter, consider fresh shellfish like oysters, mussels, or prawns with a squeeze of lemon. These mirror the cocktail's tart and sweet elements perfectly. Alternatively, grilled vegetables - think charred peppers, courgette, or aubergine - offer a smoky, earthy counterpoint to the rhubarb's bitterness. For snacks, roasted almonds, pistachios, or briny olives are excellent choices, subtly enhancing the cocktail's sweeter undertones.
Pairing the right food elevates the experience, but there's even more to discover.
Join the Negroni Society
For those who love exploring new flavours, the Negroni Society offers a fantastic opportunity. Members receive two curated Negronis monthly for £14.50, including seasonal creations like the British Rhubarb Negroni. With over 32 unique variations already delivered to more than 560 members, it’s a chance to enjoy expertly crafted cocktails in the comfort of your home.
The subscription boasts a 4.9/5 star rating from over 300 reviews, with members praising both the quality and convenience. Just chill, pour, and savour professional-grade drinks without the hassle.
Conclusion
Designed to reinvent the classic with a distinctly British flair, the British Rhubarb Negroni combines traditional Italian methods with seasonal British ingredients like rhubarb. Rob & Jim aptly describe it as a "Modern British Amaro", blending the heritage of Florentine traditions with the bright, tart notes of a British spring.
The result is a harmonious mix of bitter, sweet, and tart flavours, offering a crisp and refreshing profile. While the classic Negroni leans towards bold orange tones and a syrupy sweetness, this version is lighter and more invigorating - a perfect choice for those who want something both recognisable and distinctly British. It’s an evolution that showcases the unique character of British terroir, inviting you to savour a fresh take on the aperitivo tradition.
More than just a drink, this cocktail represents a growing movement in British aperitivo culture. Here, seasonal creativity and locally crafted spirits are reshaping the way we enjoy pre-dinner drinks. The British Rhubarb Negroni encapsulates this shift beautifully, delivering a true taste of Britain in every glass.
Interested in trying it for yourself? The British Rhubarb Negroni is available for £29.95. Alternatively, you can join the Negroni Society for £14.50 per month, where 563 members are already exploring 32 unique variations. It’s the simplest way to dive into the world of British botanical cocktails.
FAQs
How does rhubarb change a classic Negroni?
Rhubarb brings a tangy, slightly sour edge to the Negroni, creating a harmony between its usual bitterness and sweetness. Its sharpness adds a crisp, refreshing layer that pairs beautifully with the gin's botanicals and the bitter depth of Campari. On top of that, rhubarb often lends a delicate pink tint to the cocktail, making it as visually striking as it is flavourful. Whether incorporated as an infusion or a syrup, it elevates the classic Negroni into a more refined and seasonal creation.
Is this Negroni sweeter or more bitter than usual?
The British Rhubarb Negroni delivers a delightful mix of sweet and tangy flavours, swapping the usual sweet vermouth for a rhubarb shrub. This change creates a drink that's less bitter than the classic Negroni, offering a mildly sweet and tangy profile that pairs beautifully with its herbal undertones. The rhubarb shrub brings a subtle acidity and sweetness, giving this twist on the original a refreshing and inviting character.
What’s the best way to store the bottle after opening?
Store the bottle in a cool, dark spot - like a cupboard or the refrigerator - to help slow down oxidation and keep its flavour intact. Storing it properly helps preserve the drink's quality for a longer time.