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Marmalade negroni recipe
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Fancy a bit more of a fruity tang to your negroni? This apricot and marmalade version is the one for you. Perfect as a gift for that cocktail lover in your life, this is a classic Italian aperitif with a twist. See method
Ingredients
- 1½ tbsp fine-cut marmalade
- 1½ tbsp apricot jam
- ice
- 140ml Campari
- 140ml vermouth rosso (or 140ml purple grape juice)
- 140ml gin
- 1 orange, zest pared into strips
Each serving contains
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Energy
1055kj
253kcal
13%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
19g
21%
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Salt
0g
0%
of the reference intake
Carbohydrate 21.4g
Protein 0.1g
Fibre 0.7g
Method
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Put the marmalade and apricot jam in a small bowl and mix with 2 tsp just-boiled water to smooth and loosen. Put in a cocktail shaker or a large, lidded jam jar with 2 ice cubes and the Campari, then shake until blended. Strain into a jug – if a little of the jam hasn’t dispersed, shake again and strain the remainder into the jug again.
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Pour the vermouth (or grape juice) and gin into the jug and stir well. Roll up the orange zest and put in a cooled sterilised* 500ml bottle. Carefully pour in the Negroni, using a funnel if you have one. Store in the fridge for 2-4 weeks. Serve poured over ice with extra pared orange.
See more Cocktail recipes
*To sterilise the bottles, wash with hot, soapy water and rinse. Dry in the oven for 25 mins at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.
