Bloody Negroni

Bloody Negroni

Made with Passata

Tomato Puree retains the bright red color of tomatoes and has a velvety composition with an intense but sweet taste.

cooking sketch 10 min (COOK TIME: 10 min)

cooking sketch Easy


  • 200 ml Mutti passata
  • Angostura Bitters
  • 22 ml gin
  • 30 ml sweet vermouth
  • 22 ml Campari
  • Orange peel, to garnish
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Bloody Negroni: 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 your delicious bloody negroni with ice cubes together with orange peel.

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Also made with: Passata

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