21:57 | Party Negroni
Recipe by Evan Stroeve
250ml Demoiselle gin
250ml mango skin vermouth
250ml Aperol (or substitute)
250ml overbrewed tea (15-20g of Earl Grey tea, 5g of black tea to 1 litre of boiling water)
5ml Demoiselle smoked absinthe
Batch, bottle and chill. Serve over ice.
Fresh Orange Zest (from Farmers Market)
Mango Skin Vermouth
750ml red vermouth
2 mango skins
Over a low heat, on a Smeg cook top, gently infuse mango skin into vermouth. You don’t want the liquid to simmer, as alcohol evaporates before water (good for cooking, not for drinking!). Leave to infuse for about an hour. Fine strain through a chinois, and chill in the Smeg fridge.
Using the Smeg kettle, brew a strong batch of tea. I’m using a local blend from Spice Zen, but feel free to experiment. A good strong black tea will add nice bitterness.
The Digital Chef Masterclass Series is presented in partnership with Smeg Australia.