Cocktail of the week: Jacuzzi black gold negroni - recipe | The right blender
This drink uses the tartness and sweetness of balsamic vinegar to add depth to classic negroni, and uses orange blossom-infused gin to add a layer of floral notes. It's on the menu at our new trattoria, Jacuzzi, on High Street Kensington, London, which will open later this month.
Black gold negroniFor 1
For the infused gin200ml London dry gin2g orange blossom tea (or dried orange blossom) – we use the one from The Tea People
For the drink30ml orange flower infused gin (see above and method) 30ml Campari 15ml sweet red vermouth - we use Martini Riserva Speciale Rubino 15ml good balsamic vinegar - we use Ponti's Aceto Balsamico di Modena 1 slice of orange, to garnish 1 sprig of fresh thyme, to garnish
First, prepare the orange blossom gin. Bring a small pot of water to a boil and put the gin and orange blossom tea in a large heatproof bowl. Place the bowl over the simmering water, making sure the bottom does not touch it, and heat gently for about 10 minutes. Strain hot gin into a jug through a sieve, allow to cool to room temperature, then decant into a jar or bottle and seal.
To prepare the drink, fill a goblet with ice, pour in the gin, Campari, vermouth and vinegar, and stir to combine and dilute slightly. Garnish and serve.
Alessandro Tobaldi, Bar Manager, Big Mamma Group UK, whose latest restaurant, Jacuzzi, will open later this month in London W8.
This drink uses the tartness and sweetness of balsamic vinegar to add depth to classic negroni, and uses orange blossom-infused gin to add a layer of floral notes. It's on the menu at our new trattoria, Jacuzzi, on High Street Kensington, London, which will open later this month.
Black gold negroniFor 1
For the infused gin200ml London dry gin2g orange blossom tea (or dried orange blossom) – we use the one from The Tea People
For the drink30ml orange flower infused gin (see above and method) 30ml Campari 15ml sweet red vermouth - we use Martini Riserva Speciale Rubino 15ml good balsamic vinegar - we use Ponti's Aceto Balsamico di Modena 1 slice of orange, to garnish 1 sprig of fresh thyme, to garnish
First, prepare the orange blossom gin. Bring a small pot of water to a boil and put the gin and orange blossom tea in a large heatproof bowl. Place the bowl over the simmering water, making sure the bottom does not touch it, and heat gently for about 10 minutes. Strain hot gin into a jug through a sieve, allow to cool to room temperature, then decant into a jar or bottle and seal.
To prepare the drink, fill a goblet with ice, pour in the gin, Campari, vermouth and vinegar, and stir to combine and dilute slightly. Garnish and serve.
Alessandro Tobaldi, Bar Manager, Big Mamma Group UK, whose latest restaurant, Jacuzzi, will open later this month in London W8.
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