Negroni Rosa


  • 1 shot (25ml) of Rose Gin by Tinkture 

  • 1 shot (25ml) Quaglia Berto Bitter 

  • 1 shot (25ml) Quaglia Berto Vermouth Bianco

  • Lots of ice 


Pour all the ingredients into a mixing glass and stir with ice, strain and serve over more ice in a short decorative tumbler glass. 

If you want your Negroni to look and feel that little bit extra serve over rose petal ice cubes. There is a lot to be said for the petals staying in the ice and not ending up in your teeth! 

The Berto Bitter is a traditional authentic and more botanical version of Campari. The Cocchi Rosa is a quinine aromatised wine (produced with herb and spice extracts and rose petals!!) Both have a lovely bright reddish pink colour to them so make for a stunning pour. 

This is just a simple Negroni but better! 


Recipe by Andy Appleton, (pictured above) Head Chef at ‘Appletons at the Vineyard’

Photo by: Ross Talling