Toni The Negroni
Introducing Toni the Negroni - a supercharged take on the classic with extracted citrus oil for an intense but refreshing flavour.
Serves:
Ingredients
15ml Don Julio Blanco
15ml Sombra Mezcal
30ml Cocchi Americano
30ml Rinqinqin
10ml Clarified Pomelo
5ml Pomelo Oleo
4 Dashes of saline
3 Cucumber slices
Equipment
1 2"-3" 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 andbeyond.
2. To make Clarified Pomelo you'll need the following:
2000ml Oroblanco grapefruit juice
666ml 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
