Chestnut roasted negroni

Chestnut roasted negroni

By
From
Finding Fire
Serves
1

The negroni is a cocktail with an ever-increasing following, as its bittersweet and botanical scent enchant the sophisticated tippler. Here, the all-Italian drink is imbued with the flavours of the autumnal chestnut. The oil transferred from the chestnuts into the sweet vermouth gives the drink an unctuous finish. Look for firm, smooth, glossy chestnuts that are free from blemishes. The chestnut syrup will keep refrigerated for up to six weeks.

Ingredients

Quantity Ingredient
30ml gin
30ml campari
30ml sweet vermouth
ice cubes
long strip of orange peel, to garnish

For the chestnut syrup (makes 500 ml/17 floz/2 cups)

Quantity Ingredient
100g chestnuts
500ml filtered water
200g caster (superfine) sugar

Method

  1. 1. Prepare your embers.
  2. 2. Using a paring knife, score the chestnuts through the tough exterior, running the knife around the entire equator. This will ease the peeling process and allow steam to escape during cooking, preventing them from exploding. Place the chestnuts in a fine-mesh sieve and roast them for 30 minutes, agitating the pan every now and then. Remove and allow to cool enough to handle.
  3. 3. Peel the nuts and place in a saucepan with the water. Bring to the boil and simmer for 10 minutes. Add the sugar and cook over a medium heat for 5 minutes, until reduced to a syrup. Remove from the heat, allow to cool and refrigerate until required.
  4. 4. Prepare the negroni. In a frozen glass, stir the gin, campari, vermouth and chestnut syrup over ice for 30 seconds until diluted. Garnish with the orange peel and serve.
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