Cocktail: Negroni Bolognese | Bartender: Arthur Wynne

This is my entry into this years Negroni Week but seeing as a lot of venues were shut due to lockdown the format changed and we submitted our twist as a photo and the theme was Red Passion. I wanted to have a bit of fun and do a throwback to jello shots, but make it a Classic cocktail and also tie in an Italian dish thats familiar and is quite comforting and here we are with a Negroni Bolognese.

Cocktail: Negroni Bolognese | Bartender Atlas

Negroni Bolognese
*The measurements are double batch

Gin Spaghetti
Food grade tube/hose 5mm
2 Squeeze bottles or Large Syringe
Immersion hand blender
Container for ice bath

260 g Oat milk
60 ml Earp Distillery Kingsley X Novocastrian Olive Gin (Can use Gin Mare)
4 Tablespoons Sugar
3.2 g Agar Agar
1.6 g Locust bean gum
1.2 g Xanthan

Hydrate Agar,Locust Bean Gum, Xanthan and sugar in Oat Milk with an immersion blender. Bring to a boil and take off the heat and add Gin and stir.Fill 1 of the squeeze bottles with the liquid from the saucepan. Attach one end of the tube and attach it to the nozzle of the squeeze bottle/Syringe and fill tubes with hot solution and leave to set in an ice cold water bath. With the other squeeze bottle, squeeze air through the tube to eject the noodles into a container and chill.

Vermouth Jelly (Mince)
Measuring Jug
Large Bowl

5 g Agar Agar
2 tablespoons
200 ml Water
200 ml Maidenii Vin Amer Amaro
200 ml Cinzano Sweet Vermouth

Add water and sugar and Agar Agar into a pan Whisk till dissolved and bring to a boil on the cooktop, Keep to a rolling boil for 2 mins and take off the heat.Add Maidenii and Cinzano into the saucepan and stir well with the whisk.
Empty the liquid into a container and sit aside to cool and set.
Once set hard, empty the jelly into a large bowl and break up to a consistency of cooked mince with a fork.
Store the “MINCE” in a container till needed

Campari Fluid Gel
Immersion hand blender
Measuring jug

100 ml Water
200 ml Campari
1 g Methylcellulose
0.5 g Carrageenan
0.5 g Versawhip

In a saucepan, hydrate the methylcellulose and carrageenan with the water and mix well with an immersion hand blender for a few minutes.Put the saucepan on the cooktop and bring to a boil. Once boiled, take off the heat.With the immersion hand blender blend the solution on low speed and slowly start adding the Campari to it and blend till all the Campari has been added.Once all done transfer into a container label and date till needed.
*Once cooled you can put this through an isi Cream Gun and use N20 with one charge and dispense as a foam over the Gin Spaghetti

Arthur Wynne
Started my career in Sydney late 90's before moving to Dublin early 00's where I was mostly a judge at Barista comps. I had represented Ireland as well in World Coffee in good Spirits,World Latte Art and World Cup Tasting competitions. I then moved to Vancouver in 2006 where I had opened a few cafes and Restaurants and Bars in the city. Moved back to Newcastle Australia 2016 and in that time opened and set up a few venues such as Rascals, The Terrace Bar, Flying Tiger, Ginger Megs, MEET, The Rum Diary Bar and now Romberg's Bar at Crystalbrook Kingsley Hotel.
Arthur Wynne on Instagram

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