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
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)
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.