Cocktail of the week: Jacuzzi’s black gold negroni – recipe | Cocktails


T.His drinks use the tartness and sweetness of balsamic vinegar to add depth to the classic Negroni, and an orange blossom-infused gin to add a layer of floral notes. It’s on the menu at Jacuzzi, the newest trattoria on London’s Kensington High Street, opening later this month.

black gold negroni

serve 1

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

for a drink
Orange Blossom Infused Gin 30ml (see above and how)
30ml Campari
sweet red vermouth 15ml
– with Martini Riserva Speciale Ruby
15ml balsamic vinegar – Made with balsamic vinegar from Modena Ponti
1 orange slicewith garnish
1 sprig of fresh thymewith garnish

First, make the orange blossom gin. Bring a small pot of water to a boil, then place the gin and orange blossom tea in a large heatproof bowl. Sift the hot gin into a jug and allow to cool to room temperature before decanting into jars or bottles and sealing.

To make a drink, fill a tumbler with ice, pour in gin, Campari, vermouth and vinegar, mix and dilute slightly. Garnish and serve.

  • Alessandro Tobaldi, bar manager at Big Mamma Group UK, opened his newest restaurant, Jacuzzi, at W8 in London later this month.



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