BLOODY NEGRONI
A blood orange twist on a classic cocktail.
Ingredients
- caster sugar
- 1/2 blood orange thinly sliced
- 25 ml good-quality gin
- 25 ml blood orange juice
- 25 ml vermouth rosso
- 25 ml campari
- to serve: ice
Instructions
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Sprinkle a few spoonfuls of sugar over a small plate. Dip both sides of each orange slice into the sugar, then fry over a low-medium heat for 2-3 minutes on each side, or until caramelised and darkly golden. Remove from the heat and set aside on parchment paper to cool. Don't worry if your cooled blood orange slices don't harden completely – they will firm up when placed in the cold negroni.
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Pour the gin, blood orange juice, vermouth rosso and campari into a jug. Add a handful of ice and stir for a minute or so, to chill the cocktail.
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Strain the cocktail into a rocks glass filled with ice, or just one large ice cube. Serve garnished with a caramelised orange slice.
Serve this Bloody Negroni with my Beetroot Carpaccio for a perfect aperitivo time.
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