Bloody Negroni

Bloody Negroni

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

10 min (COOK TIME: 10 min)

Easy

Ingredients

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

  1. 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.
  2. When ready to serve, build the gin, vermouth, and Campari in a rocks glass. Place a tomato ice cube into the drink and serve with orange peel.

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Also made with: Passata


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