Andrea Melis' Shelter Negroni
Andrea Melis is the head bartender of Blue Bar at The Berkeley in London, England, and while he’s a dear friend, he’s also an incredible, science-driven mixologist, who cares about educating his clientele about what they’re drinking in a non-pretentious fashion. We were honoured to have him on our Zoom Happy Hour!
He created his Shelter Negroni out of a desire to show folks how they can batch classic cocktails and then preserve them, maintaining their flavour and longevity, which is perfect for staying at home (and not making continuous trips to the store)!
PREP: Saline Solution
We’ll get to the science of the saline in a bit, but first, let’s prep what you’ll need:
1.5 tsp. (7.5 grams) table salt
4.2 cups (1 litre) water
Gently heat the water and dissolve the salt in the water. Let cool completely and cool in the refrigerator.
Not everyone loves the bitterness of a Negroni, but adding more sweetness isn’t how Melis makes this drink more palatable for everyone. Instead, he adds Saline Water. The solution not only helps dilute the cocktail, but the slight saltiness makes the “perception of the bitterness is less harsh.”
Construct the Cocktail
The beauty of this cocktail, according to Melis, is its ability to be “easily replicated and also can be improved.” He further notes, “to make a good Negroni it’s not just using three great products, but measuring everything in the right way.” Consistency is key!
This first recipe is a classic Negroni (but later, you can play with the parts).
Ingredients:
1 part Gin (Melis recommends Beefeater London Dry, but Bombay Dry Gin works, too)
1 part Sweet Vermouth (Melis used Martini & Rossi, but any high-quality Red/Sweet Vermouth that you love works, too. I used Cocchi)
1 part Campari
1 part Saline Water
Orange (for garnish)
Large ice cube
Equipment: Pitcher/Shaker, Bar Spoon, Strainer, Glassware
Pour the first three ingredients into a large pitcher or shaker and stir (this is NOT a shaken cocktail) for 25 seconds. Melis notes you’ll need to be chilled down and diluted with ice, which as the science dictates, “there is no chilling with out dilution, and vice versa”.
You’ll then pour in the Saline Water and stir for another 15 seconds.
Grab out a pre-chilled glass with a large cube of ice inside, and then pour in the cocktail.
Add in a wedge of orange for garnish!
Batch this drink for the weekend!
The beauty of this cocktail is that it can be batched ahead of time and enjoyed over the weekend (when you don’t want to be playing bartender).
Take the above ingredients, increase them as you see fit, and prepare them as per the directions above. NOTE: Melis recommends that this is where you can also play with the parts of the Negroni. Let’s say you find yourself liking a Negroni with less Campari, you can add less, or maybe you like something with more dilution, add more. Remember, as Melis says, “it can be easily improved” because you can customise it to your palate!
Place those parts in a bottle then place them in your freezer. You can now drink this mix directly from the bottle (no extra dilution needed), and pour them directly into a chilled glass with an orange wedge.
Cheers!
