Description
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 aren’t using Antica Formula as your choice of red vermouth, definitely give it a try. I wouldn’t dream of making a Negroni without it. With added carrot juice and blood orange juice, this drink is just perfection.
Ingredients
Scale
- 2 thick slices of blood orange
- 1 teaspoon coconut palm sugar
- ice cubes
- 1 1/2 oz Aperol
- 1 1/2 oz Antica Formula
- 1 1/2 oz Bombay Sapphire or Tanqueray gin
- 1 1/2 oz carrot juice
- 1 1/2 oz blood orange juice
- 2 oversized square ice cubes
- 1 baby heirloom carrot (halved lengthwise)
Equipment
- blow torch (cocktail shaker, 2 short tumblers)
Instructions
- Prepare the garnish by sprinkling each slice of blood orange with palm sugar. Run blow torch over each on until the sugar melts and caramelizes. Set aside.
- Throw a handful of ice into a cocktail shaker. Pour in the Aperol, Antica, gin, carrot juice, and blood orange juice. Give it 4 to 3 shakes.
- 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 the normal-sized ice cubes. The last thing you want is a watered-down Negroni! Strain the content of the shaker into the glasses.
- Garnish by skewering one peice 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 caramelized piece of orange.