Foraged Negroni

Here I took the principles of a standard negroni but used foraged rowan berries to give it most of the bitterness that you’d normally get from the Campari, and added a floral note to it with St Germain to continue the ‘hedgerow’ theme. I tried using the St Germain liqueur but found it too sweet, so I distilled it to remove the sugar but keep the flavour of the elderflower.