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Recipe Detail Page
Tri-Layered Negroni
Summer 2021
Served alongside marinated olives or salty nuts, this is cocktail hour revamped! Deconstruct a classic by creating deliciously sweet yet pleasingly bitter layers, each dedicated to the traditional Negroni ingredients—gin, Campari and sweet vermouth.
Makes 8 jelly cocktails
GIN LAYER
1/2 cup (125 mL) gin
1 packet or 1 tbsp (15 mL) powdered gelatin
1/2 cup (125 mL) granulated sugar
CAMPARI LAYER
1/4 cup (60 mL) Campari
1 packet or 1 tbsp (15 mL) powdered gelatin
1/2 cup (125 mL) freshly squeezed grapefruit juice
1/3 cup (80 mL) granulated sugar
VERMOUTH LAYER
1 cup (250 mL) sweet red vermouth, divided
1 packet or 1 tbsp (15 mL) powdered gelatin
3 tbsp (45 mL) granulated sugar
Candied Orange Slices for garnish, recipe follows
1. To prepare gin layer, pour gin into a measuring jug. Sprinkle with gelatin. Stir to mix. Let stand for about 5 minutes to allow the gelatin to bloom. Pour 1/2 cup (125 mL) water into a small saucepan. Bring to a boil. When boiling, add sugar. Reduce heat. Stir until sugar dissolves, about 1 minute. Slowly pour and stir hot syrupy liquid into gin mixture until smooth. Pour into 8 small cocktail or juice glasses, dividing evenly. Refrigerate until firm, 2 to 3 hours.
2. When gin layer is firm, prepare Campari layer. Pour Campari into a measuring jug. Sprinkle with gelatin. Stir to mix. Let stand for about 5 minutes. Pour grapefruit juice and 1/4 cup (60 mL) water into a small saucepan and set over medium-high heat. When steaming hot, reduce heat to medium and stir in sugar until dissolved about 1 minute. Slowly pour and stir hot liquid into the Campari mixture. Cool completely. When cool, slowly pour over top of firm gin layers, dividing among glasses and creating the second layers. Refrigerate until firm, 2 to 3 hours.
3. When gin and Campari layers are firm, prepare the vermouth layer. Pour 1/2 cup (125 mL) vermouth into a measuring jug. Sprinkle with gelatin. Stir to mix. Let stand for about 5 minutes. Pour remaining 1/2 cup (125 mL) vermouth into a small saucepan set over medium-high heat. When steaming hot, reduce heat to medium and stir in sugar until dissolved about 1 minute. Slowly pour and stir into vermouth mixture. Cool completely. When cool, slowly pour over top of firm Campari layers, dividing among glasses. Refrigerate until firm, another 2 to 3 hours. If making ahead, these jellied Negroni cups are at their best when stored, covered, in the fridge for up to 1 day.
4. Just before serving, garnish with Candied Orange Slices.
Makes 8 jelly cocktails
CANDIED ORANGE SLICES
Preheat oven to 300°F (149°C). Using a sharp knife or mandoline, thinly slice 1 small orange so you have 8 nice rounds. Place 1/4 cup (60 mL) granulated sugar in a shallow bowl. Place 1 orange slice in sugar and turn to evenly coat. Repeat with remaining slices. Arrange over a parchment paper-lined baking sheet. Bake in the centre of the preheated oven, turning halfway through, until glossy and candied, about 30 minutes. Cool completely. If making ahead, candied slices will keep well, stored in an airtight container between layers of parchment, at room temperature for up to 2 days.
Makes 8 candied orange slices
