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.

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

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 with orange peel.

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