Theo Randall debuts Negroni masterclasses

A connoisseur’s class for perfecting the classic cocktail at the chef’s eponymous restaurant at the InterContinental hotel

Guests joining the masterclass, priced £49 per person, will be guided through three Negroni recipes – the Classico, Sbagliato and Randall’s iconic Negronificio – and create their own bespoke version of the classic cocktail
Guests joining the masterclass, priced £49 per person, will be guided through three Negroni recipes – the Classico, Sbagliato and Randall’s iconic Negronificio – and create their own bespoke version of the classic cocktail

The Negroni has become the most fashionable of cocktails, and for those wishing to master the art of mixing it, chef Theo Randall’s restaurant at the InterContinental London Park Lane has just launched a masterclass series, which will take place on Thursday July 11, July 25, August 15 and September 12.

A selection of classic cicchetti will be served during the class, including zucchini fritti and bruschetta mozzarella
A selection of classic cicchetti will be served during the class, including zucchini fritti and bruschetta mozzarella

Guests (in intimate groups of six to eight, priced £49 per person) will meet at the bar, where they will be guided through three Negroni recipes – the Classico, Sbagliato and Randall’s iconic Negronificio – as they enjoy classic Italian cicchetti such as zucchini fritti, bruschetta mozzarella, focaccia, ravioli and risotto. The class will also create its own bespoke cocktail by blending a personal choice of gins, vermouths and bitters. Once satisfied with their signature Negroni, each honorary mixologist will receive a personalised card with the recipe for their cocktail, and Randall’s team will store this for them so the libation can be ordered on their next visit to the restaurant

Advertisement

“I just love the simplicity of a Negroni – it really is a case of ‘less is more’ with this cocktail,” Randall says. “Combining three ingredients to craft the perfect drink makes the most of a bartender’s knowledge. There are so many variations, which is probably why the drink is so popular with chefs.”

Advertisement

See also

Advertisement
Loading