BLOOD ORANGE AND CARROT NEGRONI
I’m a big lover of a Negroni, but I sometimes like to make mine with Aperol so it’s not as bitter as the original. If you can get your hands on Antica Formula red vermouth, use it. Otherwise regular vermouth will do. With added carrot juice and blood-orange juice, this drink is just perfection.
2 thick slices of blood orange 1t coconut palm sugar handful ice cubes
50ml Antica Formula or vermouth
50ml Bombay Sapphire or
50ml carrot juice
50ml blood-orange juice 2 oversized square ice cubes 1 baby heirloom carrot,
Blow torch, cocktail shaker and 2 short tumblers
1. Prepare the garnish by sprinkling each slice of blood orange with the coconut palm sugar. Run a blow torch over each one until the sugar melts and caramelises. Set aside. 2. Throw a handful of ice into a cocktail shaker. Pour in the Aperol, vermouth, gin, carrot juice and blood-orange juice. Give it 3 to 4 shakes.
3. Place an oversized ice cube in each glass. These cubes are much better for drinks like this because they melt at a slower rate than normalsized ice cubes. The last thing you want is a watered-down Negroni. Strain the contents of the shaker into the glasses. 4. Garnish by skewering one piece of carrot through the orange slice. Lay this in the glass so that the orange is floating. If you can, sip a little of the drink through the caramelised piece of orange… Ahh heaven!