Mary & Camillo: A Bloody Mary Negroni - Imbibe Magazine Subscribe + Save

Mary & Camillo: A Bloody Mary Negroni

bar conte Mary & Camillo

The Bloody Mary meets the Negroni in this fresh and savory mash-up.

A clever mash-up of two classics, the Negroni and the Bloody Mary, this recipe from Australia’s Bar Conte brings fresh, savory notes to the Negroni’s bittersweet build.

Ingredients

  • 3/4 oz. gin
  • 3/4 oz. sweet vermouth
  • 3/4 oz. Campari
  • 1/2 oz. tomato mix
  • 1/2 oz. fresh lemon juice
  • Tools:barspoon, strainer
  • Glass:rocks
  • Garnish:fresh cucumber slice

Preparation

Stir all of the ingredients with ice until chilled, strain into a glass holding a large ice cube, then garnish.
Tomato MixCombine 10 oz. of fresh or high-quality canned tomato juice, 1 1/2 oz. of fresh cucumber juice (blended and strained), 1/2 oz. of citric acid solution (10:1 water to powdered citric acid), 1/2 tsp. of sea salt, 8 drops of soy sauce, and 8 drops of Tabasco. Mix well and adjust to taste. In a saucepan over medium-high heat, heat the mixture to 160–165 degrees Fahrenheit, but do not boil. Maintain heat for at least 30 seconds to gently pasteurize. Cool the mixture, then strain through a cheesecloth-lined chinois, then again through a coffee filter. Bottle and keep refrigerated for use within 1 week

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