It is Negroni Week, arranged and curated by Imbibe Magazine. And even if we are not a bar we still wanted to contribute with a Negroni variation, invented by Emily Arden Wells.
The Blood Orange Negroni takes full advantage of the bittersweet flavour of blood oranges, infusing them in gin. We did this, as suggested, the sous vide way. (Placing 1 oz of gin and three slices of blood orange in a sealed bag, letting it simmer in a sous vide bath at 140 degrees Fahrenheit for one hour). Then it's just a matter of mixing the cooled off gin with sweet vermouth and Campari.
The colour of this cocktail is really intense. It looks very pretty, and is accentuated even more if a blood orange coin is used as garnish.
We have always loved the original Negroni, but we also tend to enjoy most variations. This one with blood orange is no exception, and it's very delicious with the bittersweet citrus notes from the blood orange.
Happy Negroni week! And as always, enjoy responsibly.
Blood Orange Negroni
Recipe
Ingredients:
1 oz blood orange gin
0,75 oz Punt E Mes
1 oz Campari
Mixing:
Stir all ingredients with fresh ice and strain into a rocks glass.
Glassware:
rocks
