| 1 Part 1 Oz 30 Ml 3 Cl | Campari |
| 3 Part 3 Oz 30 Ml 3 Cl | Olive oil and jasmine-flower fat-washed London Dry Gin |
| 0.65 Part 0.65 Oz 20 Ml 2 Cl | Del Professore Vermouth |
| 0.35 Part 0.35 Oz 10 Ml 1 Cl | Marsala |
| Garnish Garnish Garnish Garnish | Caper berry |
| 1 | For the fat-washed Gin, heat the olive oil, remove from heat, add jasmine flowers and infuse for 4 minutes. |
| 1 | For the fat-washed Gin, heat the olive oil, remove from heat, add jasmine flowers and infuse for 4 minutes. |
| 1 | For the fat-washed Gin, heat the olive oil, remove from heat, add jasmine flowers and infuse for 4 minutes. |
| 1 | For the fat-washed Gin, heat the olive oil, remove from heat, add jasmine flowers and infuse for 4 minutes. |
| 2 | Filter and let cool. |
| 2 | Filter and let cool. |
| 2 | Filter and let cool. |
| 2 | Filter and let cool. |
| 3 | Combine Gin with 150 ml jasmine-flower olive oil in a vacuum bag, seal and cook sous-vide at 60°C for 2 hours. |
| 3 | Combine Gin with 150 ml jasmine-flower olive oil in a vacuum bag, seal and cook sous-vide at 60°C for 2 hours. |
| 3 | Combine Gin with 150 ml jasmine-flower olive oil in a vacuum bag, seal and cook sous-vide at 60°C for 2 hours. |
| 3 | Combine Gin with 150 ml jasmine-flower olive oil in a vacuum bag, seal and cook sous-vide at 60°C for 2 hours. |
| 4 | Let cool, freeze for 12 hours, then filter through a coffee filter and bottle. |
| 4 | Let cool, freeze for 12 hours, then filter through a coffee filter and bottle. |
| 4 | Let cool, freeze for 12 hours, then filter through a coffee filter and bottle. |
| 4 | Let cool, freeze for 12 hours, then filter through a coffee filter and bottle. |
Stir with ice and strain into a rocks glass over a large ice cube.
Find out how many bottles you’ll need.
A tribute to the authentic Italian spirit, where every detail is ritual and slowness becomes a daily luxury, to be savored without rush, like an endless golden hour. A sip that slows time, where herbal and floral notes intertwine with refined bitterness, evoking sunlit afternoons, quiet piazzas, and unhurried gestures.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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