New Creations: The Lost World


This Negroni variation will be the next must-have this autumn.

Since ‘Freedom Day’ many people have found themselves in a situation where they don’t know what to do or how to behave; where do you need to wear a mask? Are you allowed to order at the bar? How many people are permitted at one table inside now? It does seem lost as we re-enter society.

This particular cocktail is a stunning twist on a typical Negroni, one of Matthias Soberon’s favourite cocktails.

Matthias Soberon comes from Belgium, the land of beer and waffles, but also Jenever which is growing in popularity with the craft cocktail scene. During the day, he’s a husband, father and music teacher. After hour, he’s mixing cocktails, taking photos and writing about spirits as ‘Served By Soberon’ – Belgium’s leading and largest guide to cocktails.

Served By Soberon was launched in January 2017 as a home project after turning the basement of his parental home into a speakeasy bar. He wanted a place to document his progression and experiments, and the visual focus of Instagram seemed perfect for it. He started with zero experience in both cocktail creation and photography. However, by learning from bartenders and photographers, devouring books and spending countless hours mixing, he slowly turned Served By Soberon into an established business.

Matthias recently ended in the Top 6 of the Global Tio Pepe Cocktail Competition and was nominated for the shortlist of an ‘Emerging Talent Award’ by the International Wine & Spirits Competition. His drinks have featured on bar menus and in magazines worldwide and Matthias himself also judged several international cocktail competitions. Among them, the Belgian finals for Tio Pepe Sherry and Don Papa Rum, but also the finals of global competitions for Cardenal Mendoza Brandy and Copperhead Gin.

ABOUT THE COCKTAIL

“The Lost World is one of my personal favourite Negroni Variations. I start by using a well-aged, high proof, Column Still Rum at its base (Compañero Extra Añejo, a Panama Rum bottled at 54% ABV), add Dry Amontillado Sherry as my ‘wine component’ (Gonzalez Byass Viña AB), and add Campari as a classic Bitter Red Aperitivo. To add further complexity and tie all flavours together, I finish with a bit of Cold Drip coffee (Insurgent, made with El Salvador beans).

“It’s a quite strong drink, but ticks all the boxes if you like bitter-forward, layered drinks, yet like to switch things up from going for the classic Negroni. Also, feel free to try it out with other Dry Sherries (like Oloroso or Palo Cortado), or even a Sweet Vermouth (do note that Sweet Vermouth will make the drink slightly sweeter) if you’re feeling adventurous!”

Step 1: Pick your ingredients

Step 2: Chill your cocktail glass and add ice to your mixing glass

Step 3: Add everything to your mixing glass

Step 4: Stir for approximately 30 seconds (give or take a couple depending on the ice)

Step 5: Omit the ice from the cocktail glass and strain in the drink

Step 6: (final shot) Express the cocktail with an orange peel and either omit it or garnish the drink with it.

THE RECIPE

– 45ml Panama Rum (Compañero Extra Añejo)

– 22.5ml Amontillado Sherry (Gonzalez Byass Viña AB)

– 15ml Campari

– 15ml Cold drip coffee (Insurgent)

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