Chocolate Negroni - Campari-Rum macerate sous vide infusion
Campari-Rum macerate (sous vide infusion):
5 dashes of Fee Brother’s Chocolate Bitters
5 dashes of Angostura Bitters
5 dashes of Fee Brother’s Orange Bitters
½ Zest of an orange
2 slices of pink grapefruit
250 ml Campari
250 ml Appleton 12 years
Cocktail:
6 cl Campari-Rum macerate
3 cl Cocchi Vermouth di Torino
1 cl Pierre Ferrand Dry Curacao
Garnish:
Zest of grapefruit
Campari-Rum macerate (sous vide infusion):
Vacuum all ingredients in a sous vide bag and cook sous vide in a fusionchef sous vide water bath for 10 minutes at 50 °C. Quench the liquid in ice water and strain it through a paper filter.
Cocktail:
Fill all ingredients into a mixing glass and stir until cold. Strain the liquid in to a tumbler filled with ice cubes.
Squeeze the zest of grapefruit above the drink and then drop it into the glass.
This recipe was generously provided by Andreas Till.