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Fancy a bit more of a fruity tang to your negroni? This apricot and marmalade version is the one for you. Perfect as a gift for that cocktail lover in your life, this is a classic Italian aperitif with a twist. See method
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Put the marmalade and apricot jam in a small bowl and mix with 2 tsp just-boiled water to smooth and loosen. Put in a cocktail shaker or a large, lidded jam jar with 2 ice cubes and the Campari, then shake until blended. Strain into a jug – if a little of the jam hasn’t dispersed, shake again and strain the remainder into the jug again.
Pour the vermouth (or grape juice) and gin into the jug and stir well. Roll up the orange zest and put in a cooled sterilised* 500ml bottle. Carefully pour in the Negroni, using a funnel if you have one. Store in the fridge for 2-4 weeks. Serve poured over ice with extra pared orange.
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*To sterilise the bottles, wash with hot, soapy water and rinse. Dry in the oven for 25 mins at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.
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