Third up was a Negroni with Orange and Prosecco Foam!
I practiced this drink on some of my participants earlier in the week. They didn’t have a problem sampling this in the morning, most of us being Jubilados 😉.
Now I know this is all by weight, which I did. But volume would probably also work. Definitely highlights the chemistry factor in cocktail making. This recipe was originally adapted from a Heston Blumenthal recipe, and the measurements listed serve 6 imbibers.
As Rob had supplied scoring cards for the participants, this drink came in 2nd. Behind the Luna Y Sol. Which was #5 in the evenings partake.
INGREDIENTS
for the orange and prosecco foam
• 300g orange juice
• 20g fructose, or using normal sugar is fine
• 5g pectin powder (you can usually find it in the baking aisle as Jamsetta)
• Zest and juice of 2 oranges
• 80g egg whites
• 70g prosecco, or substitute soda water
for the Negroni
• 250g Campari
• 250g dry white vermouth
• 250g gin
• 200g soda water
• ice cubes
Instructions
- For the foam, bring 300g orange juice to the boil over medium heat. Mix the fructose and pectin together in a small bowl, then add to the orange juice. Whisk continuously until the liquid comes back to the boil. Remove from the heat and allow to cool completely.
- When cold, add the orange zest and allow to infuse for two hours (you can skip this step if you’re in a hurry – personally, I don’t plan my drinking enough in advance to do this).
- Strain the syrup and mix with fresh orange juice, egg whites and prosecco. Blitz with a hand blender for approx 10 seconds, then pour into a cream whipper.
- Charge with two N20 cartridges, making sure to shake vigorously in between each one. Place in the fridge to chill.
- To make the Negroni, mix the alcohols together in a big jug. Fill 6 tumblers with ice cubes and divide the alcohol between the glasses, top up each glass with approx 30g of soda water.
- Using the cream whipper, dispense a thick layer of foam on top of each drink.