It’s official, summer is in full swing. Rumor has it the clouds even parted in London for about 15 minutes. The Olympics grace our screens throughout the day, superstar athletes bagging medals in sports I have never heard of. Who knew I was such a big fan of Kayak Cross? Paris 2024 has undoubtedly been a roaring success. It has provided superb moments – the closest 100m sprint of all time and Remco Evenepoel’s iconic victory in the men’s cycling road race to name a couple. Undisputed goat Simone Biles dominated gymnastics, but it’s perhaps the photograph of Biles and her US teammate Jordan Chiles bowing to Brazilian gold medal winner Rebeca Andrade that will go down in the history books. So for this Cocktail of the Week, we are celebrating Andrade’s gymnastics gold with a Brazilian reimagining of the classic Negroni from Samba Room.
Perched atop the 39th floor of London’s Heron Tower, Samba Room is the cocktail bar and lounge associated with SushiSamba, home to the highest outdoor dining terrace in Europe. SushiSamba made a name for itself by blending the culture and cuisine of Japan, Brazil and Peru. Samba Room sticks to the same winning formula (who can blame them?) but this time the focus is on the drinks.
The mixology maestros at Samba Room have devised a menu that’s split into three sections, each one presenting cocktails inspired by the vibrant ingredients of a different country. In honor of Rebeca Andrade’s victory, we are going for the Brazilian Negroni.
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Much like the classy aesthetic of Samba Room which drips with a mid-century Brazilian vibe that’s almost too cool for school, the Brazilian Negroni practically transports those enjoying it to the bustling streets of 1950s Sao Paulo.
Anyone can make a classic negroni: equal parts gin, Campari and sweet vermouth; it’s that simple. To make a Brazilian Negroni you take all those ingredients and put them back in the cupboard because we don’t need them; we are replacing them with their much cooler South American cousins.
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The Brazilian Negroni is instead comprised of Cachaça, the national spirit of Brazil (similar to rum, but made with fresh sugar cane instead of molasses); Cynar, an Italian aperitif produced in Brazil; and Byrrh Quinquina, a French aromatized wine-based aperitif.
The result is similar to a negroni but with some real Brazilian flair. It’s the ideal drink to enjoy pre or post dinner, while enjoying the views across east London from Heron Towers’ 39th floor. So cheers to the rest of summer and Rebeca Andrade for taking home the gold. I’m turning the TV back on – I think the break dancing is about to start.
Ingredients
– 1oz Cachaça
– 1oz Cynar
– 1oz Byrrh Quinquina
Method:
Combine all spirits in a mixing glass and fill halfway with ice (should barely cover the liquid). Stir for 10-15 seconds. Strain into a short glass with a single large ice cube. Garnish with a twist of lime.
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