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 Recipe

Ingredients

Method

Put the Shot Freezer Glass in the freezer.

Fill Mini Atomiser Spray with essential oil.

Stir the alcohol over ice to dilute slightly.

Add bitters and lactic acid.

Pass into frozen Shot Freezer Glass and garnish (we have used toasted vanilla stem and a clementine leaf with a mini clothes peg).

Spray with the essential oil.

Clementine and Winter Spice Tequila Recipe

Ingredients

Method

Place the vanilla in the oven at 110°C for approximately 4 hours, until dried and lightly toasted.

Lightly toast the spices.

Put everything into a Girovap and set the temperature to 45°C.

Distill.

Collect the clear liquid and store it in a bottle until needed.

Bay Leaf Distillate Recipe

Ingredients

Method

Roughly tear the bay leaves (don't chop them or they will taste bitter).

Add to vodka.

Leave to infuse for 48 hours.

Put everything into a Girovap and set the temperature to 45°C.

Distill.

Collect the clear liquid and store it in a bottle until needed.

Clemencello Recipe

Ingredients

Method

Remove the zest from the clementines using the Yellow Citrus Grater and place it into a bag.

Juice the zested clementines and set aside.

Put the sugar in a bag with the zest, then add half the gin.

Place the bag into the Pressure Homogeniser Squasher for 2 minutes.

Empty the contents of the bag into a jar, then add the remaining gin, clementine juice, essential oil, citric acid, and colour, if desired.

Mix well, then refrigerate for 48 hours.

Pass through a sieve, put into bottles, and refrigerate until needed.