Herb-Infused Prawn Negroni Cocktail
A savory, aromatic spin on the classic Negroni—infused with rosemary and garnished with grilled prawns for a unique, balanced aperitivo experience. The bitterness of Campari, sweetness of vermouth, and fresh herbal notes are tied together in this inventive cocktail.
Equipment
- Mixing glass
- Bar spoon
- Fine strainer
- Jigger
- Rocks glass
- Large ice cube mold
- Small saucepan
- Cocktail pick
Ingredients
- 1 oz gin rosemary infused
- 1 oz Campari
- 1 oz sweet vermouth Carpano Antica recommended
- 1 sprig fresh rosemary for infusion
- 2 large prawns peeled and deveined, for garnish
- olive oil for brushing prawns
- large ice cube
- orange peel optional, for garnish
Instructions
- Infuse gin with rosemary: Simmer gin and rosemary in a small saucepan for about 10 minutes, then let cool and strain out rosemary.
- Grill or pan-sear prawns brushed with olive oil until just cooked, then skewer on a cocktail pick.
- Chill mixing glass with ice. Add rosemary-infused gin, Campari, and sweet vermouth.
- Stir with bar spoon until well chilled. Strain into a rocks glass over a large ice cube.
- Garnish with grilled prawn skewer and optional orange peel. Serve immediately.
Notes
Rosemary provides a savory balance against the bitter Campari and sweet vermouth. Use high-quality prawns for the best garnish aroma. Swap in thyme for a softer herbal note if you like. Serve prawns warm for contrast with the cold cocktail.