As Negroni Month comes to an end, we sat down with Joseph Moussa, National Beverage Manager at Hunter & Barrel, to talk about their special twist on the classic cocktail – a barrel-aged house negroni. Known for its bold, bitter-sweet profile, the negroni is a staple behind the bar, but Hunter & Barrel has taken it a step further, using their barrel-ageing expertise to create a deeper, more complex version. Joseph shares how the process works, why it’s become a customer favourite, and tips for perfecting a Negroni at home.
The Negroni is such a classic cocktail – what inspired you to experiment with barrel ageing this particular drink?
We wanted to introduce a signature cocktail that would naturally pair well with our steak program, and our barrel-aged House Negroni achieves that. We know that Negroni complements our steak program, and our barrel-ageing process brings out a rounder and deeper flavour notes of the Negroni that pair nicely with the rich flavour profiles of our flame-grilled steaks.
Especially with a classic cocktail like a Negroni that already has its distinctive flavour, we saw an opportunity to elevate it and make it our own. Using our expertise in the barrel ageing process, we were able to bring out a new depth of flavour that customers can enjoy and won’t find anywhere else.
How does barrel ageing transform the flavour and texture of a Negroni compared to the traditional version?
Our process involves ageing the spirits and pre-mixed cocktails in oak barrels for several weeks. This ageing process allows the liquid to interact with the wood, which imparts a new level of complexity and flavour. The oak wood contains compounds that add notes of vanilla, spice, along with a smoother, more rounded texture to the drink compared to the sharper flavour of a freshly mixed Negroni. This ‘resting’ period also helps to marry the flavours of the different ingredients, creating a more harmonious and integrated cocktail that infuses a brand-new take on the traditional Negroni.
Do you see the Negroni becoming a serious alternative to wine as a food-pairing option?
The flavour profile of a Negroni is full of depth and complexity. This means it’s versatile enough that when thoughtfully crafted by blending different ingredients together, it can bring out new flavours that will complement an equally well-crafted dish. We see the Negroni as a great food-pairing option for diners who want to try something different from the usual wine pairing.
We’ve taken the classic Negroni and elevated it using our barrel-ageing technique to pair well with the richness of our flame-grilled steaks, alongside other dishes on our menu.
What has been the guest response to tasting a barrel-aged version of such a well-known classic?
Customer response has been phenomenal, even to the point where our guests demanded we feature the barrel-aged Negroni in our Happy Hour program at Hunter & Barrel Parramatta. The positive responses are encouraging and push us to develop new flavours that customers can enjoy and experience with us. Recently, as part of our Father’s Day offering, we introduced a limited-edition chocolate Negroni, which essentially is not a dessert in a glass, but rather a more decadent, rich, and balanced version of the original House Negroni, with the chocolate component complementing and elevating the classic bitter, herbal, and citrus flavours.
For someone making a Negroni at home, what are your top tips for balancing flavours perfectly?
For those who would like to create a Negroni at home, my top tips include:
- Choose your gin: Don’t be afraid to experiment beyond a standard London Dry. A more floral gin can make a lighter, more aromatic Negroni, while a juniper-heavy or barrel-aged gin can give it more depth and a spicy kick.
- Experiment with bitters: While Campari is the star of the show, you can substitute it for a different bitter liqueur for a whole new experience. Cynar for an earthy, herbaceous, and savoury flavour, and Aperol or Montenegro for a sweeter, more citrus, and less bitter taste.
- For a gin-heavy Negroni: Try a 1.5:1:1 ratio (1.5 parts gin, 1 part Campari, 1 part Vermouth).
- For a lighter, less bitter Negroni: Try 1:0.75:1 (1 part gin, 0.75 parts Campari, 1 part Vermouth).
Is there a way for home bartenders to experiment with ageing their own Negroni on a smaller scale?
Home bartenders can try and get their hands on a smaller oak barrel to use for home aging and start experimenting with new blends of flavours this way. It’s a slow and time-intensive process, but it’s definitely a worthwhile experience for those wanting to develop their craft at a smaller scale. It’s also lots of fun!
Looking ahead, are there other classic cocktails you’d like to give the barrel-ageing treatment to?
We love to experiment with different spirits and cocktails to introduce new flavours to our customers. Some of the recent ones we’ve crafted at Hunter & Barrel include a gin apple sour, which is a wonderful summer-like concoction marrying the flavours of barrel-aged gin, lemon, and apple. Our guests love fresh flavours, and we have elevated the classic sour to lift the flavour profile of this particular cocktail. At Hunter & Barrel, we’re always experimenting with barrel ageing and new flavour profiles, so stay tuned to see what comes to the menu next!