Watermelon Negroni

Did you know that Campari used to be coloured with carmine, a natural red dye made from the crushed shells of cochineal insects?!

Earlier this month we tried out the Watermelon Negroni recipe which FT Weekend Magazine journalist, Alice Lascelles, featured in her article on Campari.
It’s incredible so we thought we’d share it with you!

Recipe by Monica Berg, Tayer + Elementary

SERVES 1

• 1 handful of peeled, deseeded watermelon chunks
• 25ml gin
• 25ml red vermouth
• 25ml Campari

Put the watermelon chunks in a jug or Kilner jar, pour over the alcohol and leave to steep for two to three hours.
Strain off the liquid and either serve over ice, like a traditional Negroni, or bottle and seal for future use. Stored in the fridge, it should keep for a couple of days.