Salted Negroni

Salted Negroni

This variation of a classic negroni is made with Boodles, a London Dry Gin that embodies British character - never showy, and very proper. It is distilled from English wheat, infused wiht botanicals (sage, rosemary and nutmeg), distilled in a rare Carter Head still in Cheshire, bottled in Essex and packaged in Scottish glass with labels made in Wales. 


  • 1.5 Ounces Boodles Gin
  • 0.75 Ounce Sweet Vermouth
  • 0.75 Ounce Campari
  • 1 Ounce Grapefruit Juice
  • 2 Ounces Soda Water
  • 1 Pinch of Sea Salt


Combine all ingredients except for soda water in a shaker with ice. Shake and strain into a Collins glass over fresh ice and add soda water. Garnish with another small pinch of sea salt and a long grapefruit peel.

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.