Negroni Jelly and Sparkling Orange Negroni
Learn how to make a dessert out of the Negroni cocktail in the form of a jelly
Following on from our gin champagne jelly (which also explains why we with using agar agar powder as opposed to gelatine), we decided to explore more alcoholic jellies. Bitter aperitif drinks have always intrigued us, and we wanted to see how it would translate into a sweet jelly. The first time we made this, we literally cut out the sugar and water, and effectively made the cocktail as it is, heated it up then added the agar agar powder. But whilst we’re fans of bitter, the result didn’t turn out too well - somehow in the whole jelly making process, the bitter notes of the Campari ended up becoming dominant in the final product once the jelly had set but the rounder sweeter backbone provided by the vermouth kind of vanished. So don’t skip the sugar and water.
How to make the Negroni jelly
1/2 cup sugar
1/2 cup water
1/2 cup Campari
1/2 cup vermouth
1/4 cup Baker Williams XLCR gin (plus 1/4 cup gin to add at the end)
Dissolve all ingredients over low heat.
Once dissolved, add 2 teaspoon of agar agar powder.
Stir over low heat until dissolved.
Take off the heat.
Add the remaining gin and stir to combine.
Pour into mould. Put in two slices of orange so it’ll set in the jelly. You’ll also get a slight infusion of the orange into the jelly mix but this will be slight and it’s really more for visual effect.
How to create Negroni jelly wedges
For a bit of fun, cut an orange in half. Squeeze the juice out from one half of the orange. Carefully scoop out all the flesh from the orange half so you’re only left with the white pith lining the orange. Be careful not to puncture the orange skin. Pour part of the jelly mix into the orange and let it set. Once it’s set, you can cut into wedges and voila! Looks just like an orange wedge!
How to make the Sparkling Orange Negroni Cocktail
30ml Baker Williams XLCR gin
30ml orange juice
About 60ml prosecco or any sparkling wine, preferably on a dry sparkling rather than a sweet one
Stir Campari, vermouth and gin over ice in a tall glass
Add orange juice and stir to combine.
Top up with prosecco