The sage negroni, c/o Palestinian restaurant Akub, in Notting Hill, London. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis.The sage negroni, c/o Palestinian restaurant Akub, in Notting Hill, London. Photograph: Rob Lawson/The Guardian. Drink styling: Seb Davis.
The good mixerCocktails

Just the classic gin, vermouth and bitters, but with a long, herbal finish

The three-ingredient negroni is a classic for a reason, and at Akub we serve ours with a twist – we infuse the gin with sage, or maramiya in Palestine, which is used in herbal infusions and teas throughout the Middle East. It lends the drink an earthiness and a long, herbal finish, making it an elegant start or finish to an evening.

Sage negroni

Serves 1

For the infusion (makes 4 serves)
100ml good gin
15 fresh sage leaves, plus extra to garnish

For the drink
25ml sage-infused gin (see above and method)
25ml sweet vermouth
25ml Campari

Make the infusion a day in advance. Put the gin in a small container or jar, add the sage, cover and leave to infuse for 24 hours.

To make the drink, measure the liquids into a rocks glass or similar, add a few ice cubes and stir for 10 seconds. Garnish with a sage leaf and serve.

  • Fadi Kattan, chef/owner, Akub, London W8

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