HOME COOKED HESTON’S NEGRONI

It’s the last day of Negroni week and it got me thinking, I haven’t used my Cloud Pour in a while so how could I combine the two? It then came to me! I can enhance the garnish of the orange peel and  make some orange peel flavoured air to top off the cocktail.

INGREDIENTS

– 30ml Gin (Your Favourite)

– 20ml Rosso

– 20ml Campari

– 1 Orange

– 1 Cup Boiling Water

– Dry Ice

– Cloud Pour

METHOD

First put the kettle on the boil. Cut strips of peel off the orange and reserve the better looking ones for garnishing. Squeeze the peels first into a measuring jug then place the peel in too. Pour the boiling water in the measuring jug until you have reached the 1 cup mark. Pour this liquid into the bottom chamber of the cloud pour.

Next measure out the gin, rosso and campari. I shook mine in a cocktail shaker, but you can stir if you want, it is your choice on what you want to do. Pour the cocktail over ice, garnish with a twist of orange peel and pour over the orange peel air and enjoy.