A Negroni with a figgy twist from the Braywood

This seasonal, fruity twist on a Negroni comes from Francesco Marone, head bartender at the Braywood near Bray in Maidenhead.

Marone uses Mermaid Gin in Fig on the Rocks for its sweet and earthy botanicals – rock samphire, elderflower, liquorice, coriander and grains of paradise – but any gin with a similar flavour profile would work.

A key component of the cocktail is the homemade fig-infused Campari. Marone recommends using soft dried figs for this process – fresh figs can be used, but they may release extra juice and water, which can unbalance the preparation.

Ingredients

• 30ml Mermaid gin
• 30ml fig-infused Campari
• 25ml Cocchi Storico red vermouth
• 5ml prosecco reduction

Method

To make the fig-infused Campari

Place 200ml of Campari and 80g of chopped dried figs into a sealable plastic bag. Seal and leave in a hot water bath for 30 minutes.

Remove the bag from the bath and leave to rest in the fridge overnight (or for about eight hours).

Strain the liquid through a cheese cloth or paper filter and then bottle.

For the prosecco reduction

Measure 100ml of prosecco, pour into a saucepan and heat until boiling.

Keep boiling until the 100ml has reduced to around 70ml – you can check this by periodically pouring the liquid back into a measuring jug, then returning it to the heat until 70ml is achieved.

Let it cool, refrigerate and then bottle.

To make the Fig on the Rocks

Blend the ingredients in a cocktail shaker with plenty of ice, stirring until chilled, then strain into a rocks glass and serve with a large ice cube.