It’s the classic aperitif rounded out with a judicious poke of balsamic and delicate, orange-blossom overtones
his drink uses the acidity and sweetness of balsamic vinegar to add depth to the classic negroni, and uses orange blossom-infused gin to add a layer of floral notes. It’s on the menu at our newest trattoria, Jacuzzi, on High Street Kensington, London, which opens later this month.
Black gold negroni
Serves 1
For the infused gin
200ml London dry gin
2g orange blossom tea (or dried orange blossom)
For the drink
30ml orange blossom-infused gin (see above and method)
30ml Campari
15ml sweet red vermouth – we use Martini Riserva Speciale Rubino
15ml good balsamic vinegar – we use Aceto Balsamico di Modena Ponti
1 orange slice, to garnish
1 sprig of fresh thyme, to garnish
First, make the orange blossom gin. Bring a small pan of water to a simmer, and put the gin and orange blossom tea in a large heatproof bowl. Set the bowl over the simmering water, making sure the base doesn’t touch it, and leave to warm gently for about 10 minutes. Pass the hot gin into a jug through a sieve, leave to cool to room temperature, then decant into a jar or bottle and seal.
To make the drink, fill a tumbler with ice, pour in the gin, Campari, vermouth and vinegar, and stir to combine and dilute slightly. Garnish and serve.
Source: The Guardian
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