St. Agrestis · Cocktail library
Mulled Negroni
Simon Difford's cold, stirred Negroni variation with claret, falernum and sloe gin.
Go to the recipe ↓Despite the name, the Difford's Guide Mulled Negroni is served cold. There is no heating step: it is stirred with ice and strained over fresh ice. The 'mulled' character comes from ingredients rather than temperature. Difford credits red wine, clove-forward falernum and sloe gin for it, added in small fixed measures to an equal-measure Negroni base.
Difford's Guide Mulled Negroni
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Chill an old-fashioned glass in advance.
- Cut an orange wedge or slice, an orange zest twist, or both, for the garnish.
- Add all ingredients to a mixing glass with ice and stir.
- Fill the chilled glass with ice, ideally one large cube or a chunk of block ice, and strain the drink into it.
- Garnish and serve.
Garnish Orange wedge or slice and/or an orange zest twist.
- The source calls for an Italian red bitter liqueur without naming a brand.
- Claret here means Bordeaux red wine.
- Every ingredient is alcoholic, including the claret, falernum liqueur and sloe gin liqueur.
- The source photographs the drink in a ZigZag Old-Fashioned Glass, but the instructions call only for an old-fashioned glass.
Recipe source: Difford's Guide ↗
Which bottles the source names
Difford's ingredient list names three brands: Hayman's London Dry Gin, Strucchi Rosso Vermouth and Hayman's Sloe Gin liqueur. The bitter is listed only as an Italian red bitter liqueur, the claret as Bordeaux red, and the falernum as falernum liqueur, with no brands given. The page's shop panel suggests specific bottles, but those are retail listings rather than part of the recipe.