Alex Smith, bar manager at Gitane (6 Claude Lane), created this drink to usher in the summer months with a whiff of Europe. It's kind of a twist on a Negroni, with the addition of lemon, mint, and sweet Maraschino liqueur. In place of the vermout in this case we have rich, oxidized, almost savory Oloroso sherry adding an extra level of complexity to the drink. In place of the ginger marmalade we'd recommend substituting a homemade ginger syrup, which you could make by steeping half a cup of fresh chopped ginger in simple syrup (boil 1 cup sugar with one cup water til evaporated, and simmer with ginger for 20 minutes before leaving to cool and steep overnight).

Smith added further whimsy to the drink by letting the Campari get added by the drinker, to taste, using a little disposable pipette. It's just like chemistry class! Only way more fun.

Narguja

1.5 oz gin
0.75 oz Oloroso sherry
0.75 oz ginger marmalade
0.5 oz Maraschino Liqueur
0.25 oz Campari
1 oz lemon juice
6 mint leaves

Gently crush mint in hands & combine all but Campari with crushed ice. Shake briefly and pour into double rocks glass. Insert Campari-filled disposable pipette.