Blood Orange Negroni

Another day, another Negroni variation.

This time the spotting of some blood orange juice when buying food led me to get to try a new recipe. With less Campari and Vermouth but 1oz of blood orange juice to make up the shortfall: this is a Blood Orange Negroni

The recipe is:
– 1oz gin
– 1/2 oz Campari
– 1/2 oz Vermouth
-1oz blood orange juice

The result is obviously very similar to a Negroni but a fresher, lighter version.

The Campari still has a kick- in fact maybe more so. I’ve come to find in these Negroni versions that use less of it the Campari stands out more rather than just being a sweet and bitter overwhelming component. The use of less of it helps it make more of an impact as a flavour component.

The juice allows the drink to be the same length but with alcohol both in its potency and taste.

Perfect as a summer version of a Negroni or want one to sip for longer without it feeling or tasting so much of an aperitif.

Tuscan Shandy

Another great thing about Incanto is that they introduced us to a great non-alcoholic drink- the Tuscan Shandy.

The Tuscan Shandy

It may be known by other names but a Google search is getting me so where so as well as stealing their drink recipe (or my guess at it) I’m stealing their name.

The ingredients are simple: equal parts lemonade, ginger beer & orange juice. Add a dash (or a big glug if you’re me) of Angostura Bitters and serve over ice- refreshing and tasty heaven in a glass.

I’ve learnt over time that orange juice with no ‘bits’ or long-life from concentrate is best to stop it ‘separating’ and all the ‘bits’ floating to the top.

Over this summer we seemed to have a large jug of it permanently in the fridge and it’s a great standby for when friends are round and you want to serve more than regular soft drinks to anyone who wants some non-alcoholic hydration.

All the ingredients can be kept in the cupboard and just stirred with ice at a moments notice making it a great go to.