Bittersweet, bold, and quietly complex — this Negroni tells an old story with a local accent.
The Negroni is a cocktail that doesn’t need reinventing — but it does welcome reinterpretation. Made with The Whanganui Dry, our take leans into contrast: the sharpness of pink peppercorn, the coolness of mint, and the soft roundness of almond all tucked beneath the classic trio of gin, vermouth and Campari.
It’s a cocktail with a backbone, but it never shouts. A slow sipper. A little old-world. A little unexpected. And entirely at home in Whanganui — a town that knows how to mix heritage with edge.
It’s the kind of drink you order with purpose, then stay to talk about.
Ingredients
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30ml Papaiti Whanganui Dry Gin
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30ml Red Vermouth
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30ml Campari
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Ice
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Optional: Orange twist or slice to garnish
How to Make It
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Fill a mixing glass (or a sturdy tumbler) with ice.
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Add Whanganui Dry, red vermouth and Campari in equal parts.
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Stir until chilled and just diluted.
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Strain over fresh ice in a rocks glass.
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Garnish with an orange twist if the mood strikes.
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Sip. Let it unfold.
Serve When
The playlist’s gone vinyl.
The lights are low.
And someone just asked you what your favourite book is.
