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Diageo Bar Academy
EVENTS

Toni The Negroni

Introducing Toni the Negroni - a supercharged take on the classic with extracted citrus oil for an intense but refreshing flavor.

Toni The Negroni cocktail
Recipe Overview Mobile Pink Background

Serves:

1

Ingredients

0.5oz Don Julio Blanco

0.5oz Sombra Mezcal

1oz Cocchi Americano

1oz Rinqinqin

0.25oz Clarified Pomelo

1tsp Pomelo Oleo

4 Dashes of saline

3 Cucumber slices

Equipment

1 3"-2" King cube

1 Tumbler

method

1. To make Pomelo Oleo you'll need the following: 

  • 50% Pomelo peel by weight

  • 50% Sugar by weight

  • 30% Water

Method: Combine Pomelo peel and sugar in a vacuum-sealed bag. Extract the oils at room temperaature for 24hrs. Add 30% of the sugar weight in water (be sure to wash all of the sugar off the peels and any remaining oil from the bag). The mix stores for up to a month and beyond.

2. To make Clarified Pomelo you'll need the following:

  • 66.5oz Oroblanco grapefruit juice

  • 22oz Lime juice

  • 0.2% weight pectinex

  • 0.2% weight Kieselsol (used twice)

  • 0.2% weight Chitosan

Method: Mix the juices together. Add 0.2% Pectinex and 0.2% Kieselsol, stir and wait 15 minutes. Add 0.2% Chitosan, stir and wait 15 minutes. Add 0.2% Kieselsol and wait a minimum of 30 minutes. Strain through a coffee filter multiple times, the more passes the clearer the final product will be.

3. To make your Saline solution you'll need**:**

  • 20g Salt

  • 100g Water

Method: Combine at room temp and store in a pipette.

4. Combine all of the ingredients opposite in a tumbler containing a 2"-3" king cube and stir.

5. Garnish with cucumber slices.

Alcohol content

18g per serve