Bloody negroni made with tomato puree

Name: Bloody negroni made with tomato puree
Cook time: 10 min
Ingredients: 200 ml Mutti passata; Angostura Bitters; 22 ml gin; 30 ml sweet vermouth; 22 ml Campari; Orange peel, to garnish

200 ml Mutti passata
Angostura Bitters
22 ml gin
30 ml sweet vermouth
22 ml Campari
Orange peel, to garnish

Method

Combine Mutti Passata Tomato Puree with 200ml water and a few splashes of Angostura Bitters. Whisk together then pour the mixture into jumbo ice cube trays (this should make about 6 large ice cubes) and freeze overnight.
When ready to serve, build the gin, vermouth, and Campari in a rocks glass. Place a tomato ice cube into the drink and serve your delicious bloody negroni with ice cubes together with orange peel.