27/05/2026
Our Scorrybreac Negroni —
We’ve been tinkering at Scorrybreac lately. Inspired by .sebelova we wanted to create our own version of Campari using ingredients we can readily forage here on Skye. This first batch takes on flavours of flowering currant, grand fir, bay leaf & hibisicus.
Campari — We infuse gin with flowering currants, foraged at the back of the Scorrybreac kitchen, to create the base of our Campari. We then vaccum seal and leave it to do it’s work, extracting as much flavour as possible. Then, by adding a concentrate of hibiscus and herbs, we add colour, bitterness and create our very own Campari profile.
Gin — Using Uisge Lusach with grand fir, we create an infused gin adding a herbaceous citrusy component to the Negroni.
Vermouth — From Cornwall, Knightor Rosso Vermouth, an Italian-style sweet vermouth using English grapes adds a rich mouthfeel to the cocktail alongside flavours of bitter orange & aniseed.
Finished with a spritz of orange blossom and served with poached scots pine cones, It is the go-to cocktail for a Scottish heatwave.
