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<strong>Style</strong> | Drink 63<br />
<strong>Style</strong> sips<br />
Created for Dine Dunedin, the clever team at Dunedin Craft Distillers<br />
have shared with <strong>Style</strong> their warming winter take on the classic negroni.<br />
Winter negroni<br />
On the nose, the promise of summer<br />
raspberries to come gives way to classic<br />
bitters with notes of bay, herbs and<br />
orange. Balanced with a hint of caramel<br />
sweetness, our winter negroni is a warm<br />
and comforting aperitivo.<br />
INGREDIENTS<br />
• 1-2 orange slices, 2 to 3mm thick (to<br />
be caramelised)<br />
• 30ml Dunedin Craft Distillers<br />
The Bay gin<br />
• 30ml extra dry vermouth<br />
• 15ml Campari<br />
• Freeze-dried raspberries<br />
• Fresh orange wedge<br />
• 75ml boiling water<br />
METHOD<br />
1. To caramelise the orange slices, place<br />
in a single layer on a sheet of baking<br />
paper. Bake at 140°C for about 1 hour.<br />
2. Place the caramelised orange slices<br />
into a heatproof jug then pour over<br />
The Bay, vermouth and Campari. Stir<br />
gently, put the jug in a bowl of boiling<br />
water and set aside to infuse.<br />
3. Finely crush some dried raspberries.<br />
Rub the rim of the serving glass with<br />
a cut fresh orange then dip the rim<br />
in raspberry dust until well coated.<br />
4. Strain the infused spirits into the<br />
prepared glass.<br />
5. Place 8 dried raspberries in a jug<br />
and pour over the boiling water. Stir<br />
well and strain into the serving glass.<br />
6. Serve hot and garnish with a little<br />
orange peel if desired.
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