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epicure 31 May 2016
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Bar programme director Aki Eguchi of Gibson Bar brings a smoky twist to the classic Negroni.

Smoke On The Water

30ml Tanqueray
slice of Iberico ham
30ml Campari
10ml Carpano Antica Formula
a twist of orange peel, to garnish
optional: smoked glass

  • Infuse Tanqueray gin with the Iberico ham overnight at normal room temperature, then freeze the gin to remove any fats from the liquid. The gin should have a smokier, savoury aroma from the ham.
  • Stir liquid ingredients together over ice to lightly chill it. Pour into a rocks glass with a block of ice, and garnish with orange peel.

From m(int.) Network

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