A drink born in the night, bringing breeze, edge, and warmth. Plum wine softens it with a hint of memory, while miso water adds a savory mystery. A true experience.
Unleashed Negroni
The Unleashed Negroni recipe
Ingredients
Recipe
How to serve
Ingredients
| 10 Part 10 Oz 300 Ml 30 Cl | Campari |
| 10 Part 10 Oz 300 Ml 30 Cl | Bickens London Dry Gin |
| 6.65 Part 6.65 Oz 200 Ml 20 Cl | Dry Vermouth |
| 3.35 Part 3.35 Oz 100 Ml 10 Cl | Jacked Wine |
| 3.35 Part 3.35 Oz 100 Ml 10 Cl | Miso-infused water |
| 250 G 250 G 250 G 250 G | Diced dehydrated plums |
| Garnish Garnish Garnish Garnish | Edible berry pâte de fruit tentacle |
Recipe
| 1 | For the miso-infused water, dissolve 15 g miso paste in 100 ml water and strain through a Superbag. |
| 1 | For the miso-infused water, dissolve 15 g miso paste in 100 ml water and strain through a Superbag. |
| 1 | For the miso-infused water, dissolve 15 g miso paste in 100 ml water and strain through a Superbag. |
| 1 | For the miso-infused water, dissolve 15 g miso paste in 100 ml water and strain through a Superbag. |
| 2 | In a large vacuum bag, combine the dehydrated diced plums with the liquid ingredients. |
| 2 | In a large vacuum bag, combine the dehydrated diced plums with the liquid ingredients. |
| 2 | In a large vacuum bag, combine the dehydrated diced plums with the liquid ingredients. |
| 2 | In a large vacuum bag, combine the dehydrated diced plums with the liquid ingredients. |
| 3 | Vacuum-seal to promote osmosis, repeating the process three times. |
| 3 | Vacuum-seal to promote osmosis, repeating the process three times. |
| 3 | Vacuum-seal to promote osmosis, repeating the process three times. |
| 3 | Vacuum-seal to promote osmosis, repeating the process three times. |
| 4 | Seal and refrigerate for 24 hours then strain through a coffee filter until clear. |
| 4 | Seal and refrigerate for 24 hours then strain through a coffee filter until clear. |
| 4 | Seal and refrigerate for 24 hours then strain through a coffee filter until clear. |
| 4 | Seal and refrigerate for 24 hours then strain through a coffee filter until clear. |
| 5 | For the berries pâte de fruit, add water to the berries and blend. |
| 5 | For the berries pâte de fruit, add water to the berries and blend. |
| 5 | For the berries pâte de fruit, add water to the berries and blend. |
| 5 | For the berries pâte de fruit, add water to the berries and blend. |
| 6 | Dissolve the gum arabic in water. |
| 6 | Dissolve the gum arabic in water. |
| 6 | Dissolve the gum arabic in water. |
| 6 | Dissolve the gum arabic in water. |
| 7 | Add all ingredients except the pectin NH and mix at low temperature until homogenized. |
| 7 | Add all ingredients except the pectin NH and mix at low temperature until homogenized. |
| 7 | Add all ingredients except the pectin NH and mix at low temperature until homogenized. |
| 7 | Add all ingredients except the pectin NH and mix at low temperature until homogenized. |
| 8 | Add the pectin NH, increase to 110°C, and reduce slightly. |
| 8 | Add the pectin NH, increase to 110°C, and reduce slightly. |
| 8 | Add the pectin NH, increase to 110°C, and reduce slightly. |
| 8 | Add the pectin NH, increase to 110°C, and reduce slightly. |
| 9 | Remove from the heat, transfer to a silicone mold and refrigerate. |
| 9 | Remove from the heat, transfer to a silicone mold and refrigerate. |
| 9 | Remove from the heat, transfer to a silicone mold and refrigerate. |
| 9 | Remove from the heat, transfer to a silicone mold and refrigerate. |
How to serve
Stir the pre-batched cocktail with ice, strain into an Old Fashioned glass over one ice cube. Garnish with a berry pâte de fruit tentacle.
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THE ALCHEMY OF
NEGRONI TWIST
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