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
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Bloody Negroni: 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.
