The Bloody Negroni gives the Italian aperitivo icon an unexpected tomato twist, balancing bitterness, botanicals and velvety Passata.
1
Combine Mutti Passata Tomato Puree with 200ml water and a few splashes of Angostura Bitters. Whisk together then pour the mixture into jumbo ice cube trays (this should make about 6 large ice cubes) and freeze overnight.
2
When ready to serve, build the gin, vermouth, and Campari in a rocks glass. Place a tomato ice cube into the drink and serve your delicious bloody negroni with ice cubes together with orange peel.
Rather than adding tomato directly to the cocktail, this recipe freezes Mutti Passata with Angostura bitters into an ice cube. As it slowly melts, the flavour of the drink changes gradually, becoming softer, more savoury and increasingly tomato-forward with every sip. It also makes the presentation particularly distinctive.
