Aromatic layers of bitter orange and sweet clementine meet the cooling taste of bay in our Clementine Negroni. 

Crafted using Clementine and Winter Spice Tequila, Bay Leaf Distillate, and Clemencello (an excellent tipple on its own), and served in a frozen shot glass, this is the perfect seasonal aperitivo.


Clementine Negroni


  • 1oz Clemencello (recipe below)
  • 1oz Campari 
  • 1oz Clementine spiced Tequila (recipe below)
  • 1oz Bay Leaf Distillate (recipe below)
  • 2 x Drops Bobs Bitters Cardamon 
  • 1x Drop Bobs Bitters Vanilla 
  • 2 x Drops Lactic Acid MSK-0477 
  • 1 x Spray Clementine Essential Oil MSK-8403


  1. Put the Shot Freezer Glass MSK-6829 in the freezer.
  2. Fill Mini Atomiser Spray MSK-3125 with essential oil.
  3. Stir the alcohol over ice to dilute slightly.
  4. Add bitters and lactic acid.
  5. Pass into frozen Shot Freezer Glass MSK-6829 and garnish (we have used toasted vanilla stem and a clementine leaf with a mini clothes peg MSK-6783).
  6. Spray with the essential oil.



Clementine and Winter Spice Tequila


  • 500g 818 Tequila Blanco 
  • 400g Fresh Clementine Juice (you can use puree, but it will make it sweeter)
  • 4 Tahitian Vanilla Beans MSK-8411
  • 3g Cloves
  • 2g All Spice Berries 
  • 2g Star Anise
  • 6g Clementine Leaf 


  1. Place the vanilla in the oven at 110°C for approximately 4 hours, until dried and lightly toasted.
  2. Lightly toast the spices.
  3. Put everything into a Girovap and set the temperature to 45°C. 
  4. Distill.
  5. Collect the clear liquid and store it in a bottle until needed.



Bay Leaf Distillate 


  • 40 Fresh Bay Leaf Leaves and Stems 
  • 900g Zubrowka Bison Grass Vodka 

 

  1. Roughly tear the bay leaves (don't chop them or they will taste bitter).
  2. Add to vodka. 
  3. Leave to infuse for 48 hours.
  4. Put everything into a Girovap and set the temperature to 45°C. 
  5. Distill.
  6. Collect the clear liquid and store it in a bottle until needed.


Clemencello


  • 16 Fresh Clementines microplained 
  • 700g Tanqueray No.10 Gin
  • 300g Panella Colombian Wild Sugar MSK-7104
  • 5g Clementine Essential Oil MSK-8403 
  • 6g Citric Acid Granulates MSK-3863
  • 200g Fresh Clementine Juice
  • Orange Powdered Food Colour MSK-7890, as required


  1. Remove the zest from the clementines using the Yellow Citrus Grater MSK-2617 and place it into a bag. 
  2. Juice the zested clementines and set aside.
  3. Put the sugar in a bag with the zest, then add half the gin. 
  4. Place the bag into the Pressure Homogeniser Squasher MSK-5490 for 2 minutes.
  5. Empty the contents of the bag into a jar, then add the remaining gin, clementine juice, essential oil, citric acid, and colour, if desired.
  6. Mix well, then refrigerate for 48 hours.
  7. Pass through a sieve, put into bottles, and refrigerate until needed.