Christmas Negroni Food

FESTIVE NEGRONI

Steps:

• Put the cinnamon, cloves, star anise, cardamom and peppercorns in a dry frying pan, and toast for 5 mins, or until the spices are just fragrant. Remove from the heat and leave to cool.
• Tip all the toasted spices into a medium jar and pour over the gin. Seal and chill for 48 hrs to infuse.
• Strain the infused gin through a fine mesh sieve, and fill four to eight glasses with ice. To mix the cocktail, tip 25ml each infused gin, vermouth and Campari into the glasses, then garnish with orange slices and bay. Any leftover infused gin will keep, sealed in a cool, dry place for up to two months.

RUM NEGRONI

Steps:

• In a large pitcher, combine the Campari, rum, vermouth and Velvet falernum. Place in the refrigerator (or freezer!) until ready to serve. Serve 3 to 4 ounces in each glass with lots of ice. Garnish with a dried pineapple, mint sprig and orange peel.

CLASSIC NEGRONI

Steps:

• Pour the gin, vermouth and Campari into a mixing glass or jug with ice. Stir well until the outside of the glass feels cold.
• Strain into a tumbler and add 1 large ice sphere or some fresh ice, and garnish with an orange slice, using a blood orange when in season.