Pecora Cheese + Wine Style…..
We reckon the Negroni is right up there in our top ten of cocktails – it’s bitter, it’s sweet, it’s botanical, it’s delicious.
And the subtle aromatics of orange zest bring it all together in an aperitif that is best sipped slowly.
Legends like Hemingway and Orson Welles were fans of the Campari-based cocktail invented in Florence, Italy in 1919 by a certain Count Negroni [imagine having a cocktail name after you?? Life goals.]
We caught up with Michael of Pecora Cheese and Wine, Robertson’s chic new wine bar, to find out how to whip the perfect Negroni up at home [or you can just pop into Pecora Cheese and Wine and ask Michael to do one for you….].
Michael and Cressida met when they were both working in the wine industry in Sydney before moving to the Highlands and establishing Pecora Dairy, an award-winning sheep’s milk cheese farm near Robertson.
Not only have they won three Champion Cheese Trophies at the Royal Cheese and Dairy Show 2020-2021, but they’re also a finalist for the 2022 RAS President’s Medal.
And just in case that’s not impressive enough, Cressida was named as the winner of the NSW Rural Woman Award in 2020 and national runner-up.
With the opening of Pecora Cheese and Wine, Michael and Cressida have come full circle, back to their roots in the wine and hospitality industries.
The interiors are warm and cosy, the open terrace is perfect on a sunny day and there’s a grazing menu designed by super chef, Sarah Knight.
“We wanted to give people a gorgeous, sumptuous eating experience,” says Cressida.
“But we’re not trying to be a restaurant. We celebrate the best produce we can find by using two or three superb ingredients – beautiful cheese, Rodriguez Family chorizo, Hills Family potatoes – and we aim to serve it simply and well.”
“Pecora Cheese and Wine is a great place to gather for a celebration too – to splurge on a bottle of vintage bubbles or a rare Australian wine from our lost cellar. Or it can be casual and informal. A place to stop for a beer or grab a coffee, toastie and go,” Michael says.
“And of course one of the things we do well is our Negroni.”
Awesome. And yum!
Here’s how Michael makes his Negroni…….
INGREDIENTS
- 30 ml gin
- 30 ml Campari
- 30 ml sweet rosso vermouth
- ice
- orange slice
- orange peel (optional)
METHOD
- Fill a mixing glass with ice and pour the gin, Campari, vermouth over the ice.
- Stir well until the outside of the glass feels cold.
- Strain the spirits into a chilled rocks glass filled with fresh ice cubes or a large ice sphere.
- Garnish with an orange slice.
Et voilà – the perfect Negroni!!
MICHAEL’S TIPS + TRICKS
- The gin is important! Use a quality gin with good body to match the Campari. Michael chose a local Australian Plum Gin by Renegade Spirits in Mittagong for the crimson tone and distinctive flavour of its three native plums – Davidson, Kakadu and Illawarra .
- Michael recommends Cinzano Rosso vermouth or Carpano Antica.
- Invest in a Hawthorne strainer. “The best thing about making cocktails are the bits and pieces that go with it,” laughs Michael.
- Twist orange peel over the glass or rub a piece around the rim to express the zesty flavour.
- Use a blood orange if in season.
Thanks guys! We see plenty of Negroni’s in our future……yay!
***
This blog features friends and advertisers of The Fold Southern Highlands and is fully endorsed by The Fold Southern Highlands. We strongly believe in the businesses and all the information we share with you on The Fold and we’re excited to share the amazing stories and adventures of our local businesses. We want to say a BIG thank you to you for supporting our sponsors who help make The Fold possible.