Anna and Dean Parker, co-owners of Michelin Bib Gourmand restaurant Celentano’s, are celebrating its fourth birthday this month.
Located at Glasgow’s Cathedral Square, the Parkers’ acclaimed venture is Italian-inspired, and built on their ‘passion for sharing good food and drinks with family and friends’.
Celentano’s aims to offer ‘clever but wholesome’ dishes and refined cocktails, made using the best seasonal ingredients.
To mark the four-year anniversary – and its continued success – the Parkers will be offering a complimentary Celentano’s Negroni (or NOgroni) with every lunch booking on Saturday 26th of July.
Those Negronis, like many of the drinks at Celentano’s, will be made using homemade liqueurs and cordials, made with herbs grown in the restaurant garden and honey made from the bees the Parkers keep, cultivated personally by Dean in the courtyard.
Celentano’s Negroni
Ingredients
25ml Isle of Barra Distillers Barra Atlantic Gin
25ml Celentano’s rosso vermouth
25ml Campari
Glass: rocks
Garnish: fresh orange wedge
Method
Add the gin, Celentano’s rosso vermouth and Campari to a mixing glass or tin. Fill with ice and stir with a bar spoon for 30-45 seconds until icy cold and slightly diluted. Strain into a rocks glass, over one large ice cube, and garnish with a large wedge of orange.
