The negroni enters a new dimension with applewood smoked strawberries creating the base for this smoky twist on a classic cocktail. An enticing simple syrup is rounded out with aromatic cardamom and cinnamon before joining the traditional negroni trio of gin, Campari, and sweet vermouth. A finishing splash of prosecco and garnish of torched orange elevate the taste experience to a whole new level of smoke and char.
This recipe is featured as part of the Charred & Smoked Trend of our Flavor Forecast 25th Edition.
Ingredients
Procedure
- Spread 1 cup fine applewood wood chips in cast-iron skillet. Heat on high heat about 10 minutes or until wood chips start to smoke. Reduce heat to low. Place small baking rack on top of wood chips. Arrange hulled strawberries on rack. Cover skillet with lid. (In order to keep the smoke in, lid should cover skillet tightly. If necessary, place aluminum foil over skillet first then cover with lid.) Smoke 10 minutes. Turn off heat. Let stand 15 minutes. Remove strawberries from skillet. Set skillet aside to cool completely before discarding wood chips.
- Mix sugar, water, cinnamon and cardamom in small saucepan. Add smoked berries. Bring to simmer on medium heat, stirring until sugar is dissolved. Carefully smash berries with fork or potato masher. Simmer 5 to 10 minutes or until slightly thickened. Remove from heat. Stir in vanilla. Cool slightly and strain through fine mesh strainer. Set aside or store in airtight container in refrigerator until ready to use.
- Pat orange slices dry with clean paper towel. Sprinkle evenly with sugar. Using a kitchen torch, Brûleé orange until caramelized and lightly charred.
- For the cocktail, place gin, Campari, vermouth, and 1/4 cup Smoked Strawberry Syrup in cocktail shaker full of ice. Stir well until blended and chilled. Strain into two ice filled rocks glasses. Top with prosecco and garnish with a charred orange.
- Recipe type: Beverages
- Cuisine: North American
