ranunculus and gin

8th June 2017

Sometimes I choose my cocktail to match the week’s flowers.

I’m joking of course.  Well mostly joking, I confess that there may be a grain of truth in there.

It’s Negroni week (who knew?) and happily I love Negronis.  Mr L, aka @aginthing_  over on Instagram, is not so enamoured but he is very happy to indulge me.  Happily his personal taste does not hinder his mixing skills in the slightest.

The result is a glorious marriage of flowers and drink.  I’m not normally drawn to flowers in these colours but I do think these Ranunculas wear their hot colour well.

 

[kindred-recipe id=”81″ title=”Negroni Cocktail”]

 

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What elegant flowers and prose. I like the sound of the Negroni but since the (mostly Scottish) gins I drink are all beautifully aromatic, I hesitate to put anything else in them.

I know just what you mean! I really worry about losing the flavour of the gin, definitely worth making a Negroni with good ingredients though, it’s the sort of cocktail that lets you taste each element and doesn’t drown the flavours. Recently discovered some lovely Scottish gins including a really interesting one from the Strathearn Distillery.

I shall investigate that distillery. One of my favourites is Wild Island Botanic Gin from the Isle of Colonsay; not only does it come in a beautiful bottle but the flavour is divine.

I just looked it up, oh my gosh! Beautiful bottle indeed, have made a note. Thanks for the recommendation.

I’m a big fan of the Negroni, and basically anything with Campari in it. It’s a new love for me: we had half a bottle of Campari left over from goodness knows what or when and used it to make Prosecco cocktails over Christmas. I’ve been hooked since then. Also, your glass of choice is a beauty!

OOh, not sure I’ve tried Campari and Prosecco, I’ll mention it Mr L, seems a major oversight. My Mum and Dad used to drink Campari years ago, my Dad told me it was Monkey’s Blood which put me off for a while!

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