Pre Dinner

01 September 2026

By Alessio Simonini, Brand ambassador for Negroni Antica Distilleria and bar manager of the sake cocktail bar Sakagura, Milan

For the cocktail

• 35 ml Bitter, Distilleria Negroni
• 35 ml Red vermouth, Carpano Antica Formula
• Fill Homemade Soda Velvet flavoured with Treviso IGP Red Radicchio
• 5 Mist Elixir Veneziano, Distilleria Negroni

Method
Built on the rocks

Glassware
Old Fashioned Vintage Glass

Garnish
Fresh red radicchio leaf

Procedure
We'll prepare the cocktail in three stages:

1. Build: mix 15 ml Bitter, Distilleria Negroni, and 15 ml Carpano Antica Formula straight into the glass with ice; long stirring is the best way to monitor the dilution of ingredients.
2. Second pour: add another 10 ml Bitter, Distilleria Negroni and 10 ml Carpano Antica Formula; this slow procedure will allow you to and the perfect balance of bitter, vermouth and water.
3. Third pour: Use a large bowl to pour another 10 ml Bitter, Distilleria Negroni, 10 ml Carpano Antica Formula and your home-made soda velvet, with a rather compact texture; this way, the density of the mix will be reduced by the Bitters and vermouth, creating a semi-compact foam layer with a bitter taste and aroma that goes perfectly with this bitter-sweet blend.

Complete the drink with a spray of Elixir Veneziano, Distilleria Negroni, which will give the cocktail a fruity scent of black cherry and cherry to balance the bitter notes of soda velvet. Decorate with a red radicchio leaf.

APERITIVO 100% TREVIGIANO!