Vegemite Raises A Glass To London Cocktail Week With The Vegemite Non-groni
Raise your glasses and ready your taste buds: London Cocktail Week, running from October 9th to 19th, just got a bold new twist. In an exciting celebration of innovative drinks and culinary curiosity, iconic Aussie staple Vegemite is making its splash into the world of mixology with the launch of the Vegemite Non-groni.
Vegemite’s legendary umami punch mingles seamlessly with the traditional bitter and botanical notes of the Negroni, creating a depth of flavour that’s as unexpected as it is delicious.
Australian native and chef Scott Hallsworth describes his inspiration behind the cocktail: “The beauty of VEGEMITE is its unapologetic umami hit. I wanted to see how it would play with the classic Negroni profile and, to my delight, it not only held its own, it elevated the whole drink! It’s a cheeky nod to my roots, and the ultimate conversation starter for anyone who thinks they’ve tried it all.”
As an Aussie who loves Vegemite, I’m curious to try this unique concoction and now we all can from the comforts of our home. Whether you’re a Negroni devotee looking to shake things up or someone who simply loves to try something new, this recipe is your ticket to a whole new world of taste, without the booze!
VEGEMITE Negroni recipe
Ingredients
- 25ml 0% Gin
- 25ml 0% Sweet Vermouth
- 25ml 0% Campari
- 1 bar spoon Vegemite
- Small pinch Sea Salt
- 5ml Sugar Syrup
Method
- Gently warm the Vegemite for a few seconds in the microwave, then whisk it into the Campari along with the sugar syrup.
- Set aside or keep at room temperature until required.
- Shake all ingredients with 5–6 ice cubes.
- Strain into your glass of choice over fresh ice cubes or one large ice ball
Optional Garnish/Finish
- Add a hint of smokiness using a smoke gun once the cocktail is poured.
- Alternatively, light a small strip of Japanese cedar wood (Sugita) and serve the cocktail while the wood is gently smouldering.
Written by Caitlin Neal
