It’s official, summer is in full swing. Rumour has it that the clouds even cleared in London for about 15 minutes. The Olympics are on our screens all day, superstars are winning medals in sports I’ve never heard of. Who knew I’d be such a big fan of kayak cross? Paris 2024 has undoubtedly been a resounding success. It’s delivered great moments – the closest 100m sprint ever and Remco Evenepoel’s iconic win in the men’s road cycling race, to name a few. Undisputed number one Simone Biles dominated gymnastics, but perhaps the photo of Biles and her US teammate Jordan Chiles bowing to Brazilian gold medalist Rebeca Andrade will go down in history. So for this Cocktail of the Week, we’re celebrating Andrade’s gymnastics gold with a Brazilian reinterpretation of the classic Negroni by Samba Room.
Located on the 39th floor of London’s Heron Tower, the Samba Room is SushiSamba’s cocktail bar and lounge, which boasts Europe’s highest outdoor terrace. SushiSamba has made a name for itself by combining the culture and cuisine of Japan, Brazil and Peru. The Samba Room stays true to the same winning formula (who could blame them?), but this time the focus is on the drinks.
The mixology masters at the Samba Room have created a menu divided into three sections. Each section presents cocktails inspired by the vibrant ingredients of a different country. In honor of Rebeca Andrade’s victory, we opt for the Brazilian Negroni.
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Similar to the classic aesthetic of the Samba Room, which exudes a mid-century Brazilian vibe that’s almost too cool for school, the Brazilian Negroni practically transports its connoisseurs to the bustling streets of 1950s Sao Paulo.
Anyone can make a classic Negroni: equal parts gin, Campari and sweet vermouth; it’s that simple. To make a Brazilian Negroni, you take all of those ingredients and put them back in the cupboard because we don’t need them; we replace them with their much cooler South American cousins.
The Brazilian Negroni is instead made with cachaça, the national liquor of Brazil (similar to rum, but made from fresh sugar cane instead of molasses), Cynar, an Italian aperitif from Brazil, and Byrrh Quinquina, a French flavored wine-based aperitif.
The result is similar to a Negroni but with a real Brazilian flair. It’s the ideal pre- or post-dinner drink while enjoying the view over East London from the 39th floor of Heron Tower. So cheers to the rest of the summer and to Rebeca Andrade for taking home the gold. I turn the TV back on – I think the breakdancing is about to start.
Ingredients
– 1 ounce of cachaça
– 1 ounce Cynar
– 1 ounce Byrrh Quinquina
Procedure:
Combine all spirits in a mixing glass and fill halfway with ice (should barely cover the liquid). Stir for 10-15 seconds. Strain into a small glass with a single large ice cube. Garnish with a lime wedge.
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(See also: Paris Bar Danico introduces Japanese-themed cocktail menu)
