Name: Acanthus
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Orange-red aperitivo; 30 ml Vermouth amaro (Pun.)

Acanthus
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Glass:

Photographed in an Urban Bar Fluet Double Old Fashioned 1910 44cl

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Bittersweet orange-red aperitivo
1 oz	Punt E Mes vermouth amaro

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of orange zest twist.

How to make:

STIR all ingredients with ice.
STRAIN into ice-filled glass.

Garnish:

EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Vermouth amaro - robust & full (e.g. Punt E Mes) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

A delicious aperitif that's best described as a mellow Negroni.

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History:

Adapted from a recipe created in 2025 by J. E. Clapham of Clapham Cocktails, the name refers to the paired acanthus leaves adorning labels of Punt e Mes.

More cocktails by J. E. Clapham of Clapham Cocktails

Nutrition:

One serving of Acanthus contains 177 calories

Alcohol content:

1.2 standard drinks
17.9% alc./vol. (17.9° proof)
16.1 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 6 comments for Acanthus.
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Chris Brislawn

18th September at 03:35

No Punt e Mes so I used Alessio Vermouth di Torino Rosso, which has enough bittering to qualify as a vermouth amaro. Instead of Aperol I went with Ramazzotti Aperitivo Rosato, which I grabbed by mistake when shopping for Ramazzotti Amaro a while back and have been looking for opportunities to use ever since; this worked. Upped the gin to 1.25 oz to dry it out a bit. Very nice bitter aperitivo that's more Negroni-inspired than Negroni variant.

Cassandra Adams

28th August at 19:01

Delicious. In common with a couple of the other commenters, I prefer this over the standard negroni.

Andy Parnell-Hopkinson

13th July at 17:09

Very much led by the Punt e Mes, perhaps too much.

Simon Sedgley

28th August at 13:03

Yes, Punt e Mes is too much for us. We do this with Cardamaro. If that's altogether too mellow to your taste, then add a dash or two of your favourite bitters...we go with Angostura Orange.

Beth Schneider

9th July at 17:40

Loved this bittersweet, “mellow Negroni”.

I D

5th July at 19:48

Made using Larios London Dry Gin, other ingredients as specified. Absolutely loved it, a perfect balance between sweet and bitter. I've struggled with a standard Negroni, wanting to like it but the Campari not liking me. This, however is delicious!