Located on Regent Street in Leamington Spa, Peaches cocktail bar sold 150 Peach Negroni’s last month, retailing at £10 per serve.
Sweetness and softness
Co-owner Anna told The Morning Advertiser (The MA) the recipe provides a “touch of sweetness and softness” to the classic dry Negroni.
“This recipe is special for us as it gives a sophisticated but fun spin on a classic, which is turn is exactly what we try to do with everything in our little bar”, she said.
Anna added the cocktail, which features gin, Campari, Rinquinquin and a caramelised peach slice, offers a “memorable experience” for guests.
Extra theatrics
“Its simple enough that they are able to recall and talk about it with friends. As we know the best form of advertising is word of mouth”, she continued.
The operator advised the cocktail pairs well with “sophisticated nibbles”, such as olives, pistachio nuts or ‘potato smileys’.
In addition, Anna urged operators to caramelise the peach slice on the front bar to add “extra theatrics” for customers.
Peach Negroni
Ingredients:
- 25ml Portobello Road Gin
- 25ml Campari
- 25ml Rinquinquin Peach aperitif
- Tinned peach slice
Method:
- Cover a tinned peach slice in caster sugar and caramelise using a catering blow torch
- Set to one side and leave to cool while making the cocktail
- Build in an Old Fashioned glass over a large single ice cube and serve garnished with a caramelised peach slice.
To take part in The MA’s Drinks Masterclass series please contact rebecca.weller@wrbm.com. Check out the previous Masterclass here.
