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02/28/14 Neo-Nordic Negroni Recipe, from Chef Bo Lindegaard

Chef Bo Lindegaard, a recent NOUS Maker (read his interview here), travels often to introduce neo-Nordic cuisine through private dining events. Rooted in the flavors of his native Denmark, his wildly creative concoctions have wound up as far as Tokyo and Milan, where he and chef partner Lasse Askov recently served a curious spin to a classic cocktail.

The Neo-Nordic Negroni was prepared for a “decadent Renaissance-themed party of 800 guests.” “Traveling close to Florence, the birthplace of the Negroni, it all came up naturally,” says Lindegaard, who developed the drink with Frederik Askov, a bartender at his Copenhagen restaurant, Congo. He shares the cocktail’s recipe with NOUS.


  • Freshly squeezed blood orange juice, 50l
  • Freshly squeezed beetroot juice, 25l
  • Campari, 13l
  • Butterfly Dry Gin, 22l
  • Spanish bitters (mandarin), 240ml

1. Pour the ingredients into 800 old-fashioned glasses with ice cubes, stir well, and garnish with orange slices.

2. Serve with dehydrated beetroots seasoned with black currant. The recipe: Per person, one big beetroot. Peel the beets and boil them in water with a salt percentage of 6 until very tender. Takes a couple of hours. Dehydrate in the oven at 85 degrees Celsius for 9 hours until dry, though still soft. Leave to cool, covered so that remaining moisture softens the surface area. Sprinkle with sea salt and powdered black currant.