Kakuzo combines Asian indulgence with European drinking culture. The right balance of the recipe is what determines the perfect taste. For Paul and Marc, bitters do not mean herbal schnapps, but rather Campari and other exciting aperitivos. To mark Negroni Week 2022, the two recommend a special mix: Negroni with Kakuzo Cherry Bitter.
Paul, why are you a Negroni fan and on what occasions do you most enjoy drinking it?
To be honest, I wasn't a Negroni fan at first, as I am more of a fan of light drinks. Over time, however, my taste profile has changed, and today I love Negroni. Since the classic only uses spirits, a balanced preparation is important. That is how the sweet and bitter aroma becomes palatable. Negroni isn't a drink for any time. But when stirred correctly, it makes for a perfect relaxed evening of enjoyment with friends at home or at the bar.
What is your classic Negroni recipe, and why does your Kakuzo Cherry Bitter go so well with it?
I love bitter notes. That’s why we created our Kakuzo Cherry Bitter. The wild gentian, in combination with our fruit notes of cherry, blood orange, and grapefruit, is perfectly suited for a combination with gin and vermouth. I usually rely on the classic Negroni recipe with 3 cl of each spirit. I stir the liquid with ice cubes in a mixing glass or tumbler for about 20 seconds to chill it. This allows the melted ice to blend with the drink in an ideal way.
What is your personal Negroni twist, and why does it provide such a special drinking experience?
My personal Negroni twist is somewhat unusual. Sometimes I add tonic or soda to the classic recipe to create a kind of spritz variation. I know, Negroni lovers would probably never do that. But as the saying goes: the main thing is that it tastes good and makes you happy!
