Monk's Chai Spiced Gin Negroni by Hayden Lambert from Above Board

Monk's Chai Spiced Gin Negroni by Hayden Lambert from Above Board.
We are so excited about easing of restrictions in Melbourne and we want to celebrate! While not all of Melbourne can get around to Above board so easily, right now we want to give our community a little background profile on this great small business along with a taste of something delicious and easy to make at home. It's not all just Chai latte's with us. ;)
About Above Board:
Founded in 2016, Above Board is an intimate 16-seat cocktail bar in the heart of Collingwood. This bar is accessible via a hidden entrance down a small laneway off Smith Street. The bar is beautifully minimal, with just one large island bar for seating. Hayden maintains a cocktail list of around 20 drinks, including the classics & his own signature creations. The team delivers drinks with absolutely surgical precision. Further, this bar has won numerous awards including; New Bar of The Year (Bartender Magazine Australian Bar Awards 2017), Best Cocktail Bar (Time Out Melbourne Bar Awards 2018) & Australia’s Best small bar (2018/2019). It has also been recognised within the top 100 bars, 50 Best Discovery bars, and Top 10 bars in Asia Pacific. 
 
Monk's Chai Spiced Gin NEGRONI by Hayden Lambert from Above Board 
Ingredients 
20ml Campari
30ml Monk's Chai infused London Dry Gin *
25ml Cinzano Rosso Vermouth 2 dashes of Above Board house-made Orange Bitters* *Above Board uses a signature blend of aromatic bitters and Amaro. If you can’t buy their Negroni yourself, try and replicate it with your favourite Orange bitters 
Method:
Stir all ingredients in a mixing glass with ice and strain in chilled rocks glass over ice block. Garnish with orange zest.  
Monk's Chai Spiced London Dry Gin recipe:
250ml of London Dry Gin
1 Tblsp of Monk's Chai
Method:
Using a spoon, mix Monk's Chai and Gin well, inside of a glass or plastic container with a cover. 
Cover and leave overnight in the fridge for at least 12 hours. When ready to serve, stir again and strain the chai from the Gin into a serving vessel. 

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