Blackwattle Chaperone Negroni Gin

Smoked juniper and black cardamom give Blackwattle Chaperone NegroniNegroniAn Italian cocktail of equal parts gin, sweet vermouth and red bitter (Campari), served over ice with orange peel. Born in Florence in 1919.Glossary Gin its smoky spice. Three citrus peels, along with rosemary and thyme, complete the recipe of this Australian gin. Bottled at 45% ABV, the gin was created to hold its own alongside sweet vermouthVermouthAn aromatised, fortified wine flavoured with herbs and barks; its name comes from the German Wermut, wormwood. Dry vermouth goes into a Martini, sweet red into a Negroni.Glossary and Campari in a Negroni.

Citrus · Spicy · Herbal

On the palate, the smoke from the juniper and black cardamom gives the spice a savoury depth rather than sweetness. The citrus peels bring a brighter counterpoint, while rosemary and thyme contribute resinousResinousAn aroma reminiscent of pine or fir resin. It is juniper's signature, due to compounds such as pinene.Glossary, garden-herb notes. Together these flavours give the gin enough presence to remain perceptible in a bittersweet cocktail instead of disappearing behind the vermouth.

Blackwattle Distilling Co. operates in the heritage Steelworks complex in Rozelle, Sydney, on Gadigal and Wangal land. Its copper pot stillPot stillA traditional still, often copper, that distils in batches. It keeps more texture and character than a column.Glossary, Julia, holds 120 litres. The idea for the distillery grew during walks beside Blackwattle Bay in the second pandemic lockdown; old school friends Kieren Doyle and Paul McLeay helped establish the venture.

Chaperone won gold at its first Melbourne Royal show and is offered in a 700 ml bottle. The label carries artwork by John Wren titled Power Station.

For a Chaperone Negroni, fill a rocks glassRocks glassA short, heavy glass (tumbler) for a spirit over a large ice cube or a short cocktail.Glossary with ice. Pour in 3 cl gin, 3 cl Campari and 3 cl sweet vermouth, then stir gently. Express an orange peel over the glass and add it. Equal measures of gin, bitter aperitif and vermouth let the gin's smoky spice meet sweetness and bitterness, and the orange oils add a fresh aromatic lift above the chilled drink.