Mix it up this festive season with Pintura’s Spiced Christmas Negroni
The countdown to Christmas is officially on and this festive season, Leeds restaurant Pintura Basque Kitchen & Bar is serving up the perfect tipple for gin-loving Loiners with its Spiced Christmas Negroni.
Created by Pintura’s drinks development manager Matt Coates, the Spiced Christmas Negroni is the perfect alternative to mulled wine and a great way to get into the festive spirit, due to the drink’s sweet spices and warming orange citrus notes.
To create this unique festive drink, the bar team at Pintura infused Lacuesta Spanish dry vermouth with cranberries, cinnamon, nutmeg, raisins, orange peel and star anise before combining it with Bathtub gin and Campari and barrel-aging for three weeks in an ex-plum sake barrel. The final drink is then served with a garnish of a warm, mulled satsuma.
And in the spirit of Christmas giving, Pintura has the perfect gift for gin enthusiasts with its Gin Masterclass Sessions – the perfect way to further your gin knowledge while enjoying cocktails and sampling some of Pintura’s more unusual gins from across the world.
Christmas Negroni Recipe
One part Bathtub gin
One part Campari
One part Christmas Spiced Vermouth (see recipe below)
Stir the ingredients over ice, strain into a martini glass and serve over a warm satsuma.
How to spice your own vermouth at home
• 1 bottle of dry vermouth (we use Lacuesta Dry)
• 100 grams of cranberries
• 1 whole nutmeg (cut in half)
• 2 cinnamon sticks
• 2 cloves
• Peel of one orange (pith removed)
Add all the ingredients together into an empty Kilner jar and leave to macerate for seven days. Ideally store it somewhere warm (next to a fire/radiator/Aga/airing cupboard).
