| 1.35 Part 1.35 Oz 40 Ml 4 Cl | Campari |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Red Vermouth infused with beet |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Bulldog Gin infused with mulungu wood and cipó-cravo |
| Garnish Garnish Garnish Garnish | Umbu jam, carrot sprouts and a fresh-herb tincture perfume |
| 1 | Infuse 1 L Gin with 50 g mulungu wood and 50 g cipó-cravo for 7 days at room temperature. |
| 1 | Infuse 1 L Gin with 50 g mulungu wood and 50 g cipó-cravo for 7 days at room temperature. |
| 1 | Infuse 1 L Gin with 50 g mulungu wood and 50 g cipó-cravo for 7 days at room temperature. |
| 1 | Infuse 1 L Gin with 50 g mulungu wood and 50 g cipó-cravo for 7 days at room temperature. |
| 2 | For the beetroot-infused Vermouth, blend 1 raw beet with 1 L Red Vermouth, then filter if needed. |
| 2 | For the beetroot-infused Vermouth, blend 1 raw beet with 1 L Red Vermouth, then filter if needed. |
| 2 | For the beetroot-infused Vermouth, blend 1 raw beet with 1 L Red Vermouth, then filter if needed. |
| 2 | For the beetroot-infused Vermouth, blend 1 raw beet with 1 L Red Vermouth, then filter if needed. |
Stir all ingredients with ice in a mixing glass until well chilled, then strain into a rocks glass filled with ice. Garnish with umbu jam, carrot sprouts and a fresh-herb tincture perfume.
Find out how many bottles you’ll need.
Flora was inspired by the landscape work of Roberto Burle Marx, who used Brazilian biomes to break from European garden traditions. The cocktail visually and sensorially represents flora, with earthy and woody notes symbolizing soil — gin infused with mulungu wood and cipó-cravo, vermouth with beetroot, finished with Campari.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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