Da Claudio 3 Month Aged Negroni Recipe

Combine spirits

Sterilize a large mixing vessel (or bottle) and measurement tools. Pour 250 ml gin, 250 ml Campari and 250 ml sweet vermouth into the vessel. Stir gently 20–30 seconds to homogenize. This creates one 750 ml batch — scale volumes proportionally for larger batches.

Taste once blended to get a baseline of aroma and balance before aging. Label the vessel with blend date and contents.

If using a new oak stave or small barrel, rinse with hot water to remove dust. For a stave, toast lightly over a gas flame or place in a 250°F / 120°C oven for 20–30 minutes to lightly toast, enhancing vanillin and caramel notes. Do not char heavily; medium toast is recommended for a balanced extraction.

If using a barrel that has held wine or spirits, rinse with hot water and sanitize with a sulfite rinse or a splash of neutral spirit, then drain. Allow to cool before filling.

Place the oak stave inside a clean, airtight glass demijohn or fill your small barrel with the 750 ml Negroni blend. Ensure good contact between liquid and oak surface. Seal the vessel to minimize oxygen ingress but allow a tiny amount of micro-oxidation (barrels naturally do this; for demijohns with staves, keep the headspace small).

Store the vessel in a cool, dark place at a stable temperature (15–20°C / 59–68°F). Let it age for 3 months. During the first two weeks check weekly: open, smell and taste a small sample to monitor extraction. After that, check every 2–3 weeks. Expect the bite of gin and bitterness of Campari to integrate while oak adds sweetness, tannin and toasted notes.

If flavors become too woody or tannic, remove the oak earlier. If under-extracted, extend up to 4 months, checking frequently.

At the end of 3 months, draw a sample and adjust if desired. If you prefer a slightly rounder profile, add 4 dashes Angostura bitters to the whole batch and stir to incorporate. If you want a bright citrus lift, add one strip of fresh orange peel to the bottle for 24–48 hours, then remove (do not leave for more than 72 hours to avoid excessive bitterness).

Rack the aged Negroni off the barrel/stave into a clean bottling vessel using a sanitized funnel. Filter through a fine nylon strainer or coffee filter if you want a visually clear product. Bottle in dark glass bottles if possible, seal tightly and label with bottling date and '3 month aged Negroni.'

Store the bottles upright in a cool, dark place. The product is stable at room temperature due to alcohol content, but refrigeration will slow any further changes.

To serve a classic Da Claudio 3 Month Aged Negroni: place one large ice cube in an old-fashioned glass. Pour 90 ml (3 oz) of the aged Negroni over the ice. Express an orange twist over the glass to release oils, rub the rim with the peel and drop it in as garnish. Sip slowly to appreciate the oak integration. No additional dilution is necessary, but if you prefer a slightly lighter drink, stir with ice briefly (10–15 seconds) and strain into a chilled glass.

Yield: the 750 ml batch yields about 8–8.5 servings at 90 ml each.