Cocktail of the Week: Jacuzzi’s Black Gold Negroni – Recipe | cocktails

This drink uses the tartness and sweetness of balsamic vinegar to add depth to the 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 opens later this month.

Negroni black gold

It serves 1

For the infused gin
200ml London dry gin
2 g orange blossom tea
(or dried orange blossom) – we used the one from The Tea People

for the drink
30ml orange blossom infused gin (see above and method)
30ml campari
15 ml sweet red vermouth
– we use Martini Riserva Speciale Rubino
15ml good balsamic vinegar – we use Aceto Balsamico di Modena Ponti
1 slice of orangedecorate
1 sprig of fresh thymedecorate

First make the orange blossom gin. Bring a small saucepan of water to a simmer and place the gin and orange blossom tea in a large heatproof bowl. Place the bowl over the boiling water, making sure the base is not touching it, and allow it to heat gently for about 10 minutes. Transfer the hot gin to a jug through a strainer, allow to cool to room temperature, then decant into a jug or bottle and seal.

To make the drink, fill a glass with ice, pour in the gin, Campari, vermouth, and vinegar, and stir to combine and thin slightly. Garnish and serve.

  • Alessandro Tobaldi, bar manager, Big Mamma Group UK, whose latest restaurant, Jacuzzi, opens this month on London’s W8.

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