Last week I went to The Barn in Niseko to see how they play their cocktail game. Picture yourself in a snowy setting overlooking a white capped dormant volcano. It’s night time and the warm glow of a barn lures you in like a hypnotised moth. To say the least, the impressiveness of The Barn by Odin hits you before you step into its front door. It’s a restaurant and bar, so when you’re looking for a little apres-ski warmth it’s somewhere you’ll want to tuck up into their lofty bar to watch the snow fall outside their huge glass windows.

I met up with mixologist Yoann to get the lowdown on what makes their Negroni’s so special (yuzu-makin’ me thirsty).

The Barn’s Yuzu Negroni

You will need:
30mL Campari
30mL Yuzu infused gin (simply infuse yuzu or a citrus fruit into gin in the refrigerator for 2 days)
30mL Red Vermouth
Ice cubes
Yuzu peel or orange peel to garnish

Add the Campari, Yuzu, and Vermouth into a short glass, then fill with ice cubes and stir with a long spoon until the ice melts slightly into the alcohol. Squeeze the coloured side of the peel over the glass to release its perfumed oil over the top and drop into the glass. Clip a paper crane onto the side if you’re keen.

Shot on location at The Barn
170-323 Yamada, Kutchan-cho
Abuta-gun, Hokkaido 044-0081, Japan
tel +81 (0) 136 23 0888

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