Blood orange and carrot negroni

20 April 2017 by
First published: 9 February 2017

Quench your thirst with this unique blood orange and carrot negroni.

I’m a big lover of a negroni, but I sometimes like to make mine with Aperol so it’s not as bitter as the original. If you aren’t using Antica  Formula as your choice of red vermouth, definitely give Aperol a try.  I wouldn’t dream of making a negroni without it. This blood orange and carrot negroni is just perfection.

Ingredients (serves 2)

2 thick slices of blood orange

1tsp coconut palm sugar

Ice cubes

50ml Aperol

50ml Antica Formula

50ml Bombay Sapphire or Tanqueray gin

50ml carrot juice

50ml blood orange juice

2 oversized square ice cubes

1 baby heritage carrot, halved lengthways


Blow torch,

Cocktail shaker

2 short tumblers


Prepare the garnish by sprinkling each slice of blood orange with the coconut palm sugar. Run a blow torch over each one until the sugar melts and caramelises. Set aside.

Throw a handful of ice into a cocktail shaker. Pour in the Aperol, Antica Formula, gin, carrot juice and blood orange juice. Give it three to four shakes.

Place an oversized ice cube in each glass. These cubes are much better for drinks like this because they melt at a slower rate than normal-sized ice cubes. The last thing you want is a watered-down negroni! Strain the  contents of the shaker into the glasses.

Garnish by skewering one piece of carrot through the orange slice.  Lay this in the glass so that the orange is floating. If you can, sip a little of the drink through the caramelised piece of orange… Ahh heaven!

Recipe courtesy of The Healthy Hedonist by Nicole Herft (£9.99, Kyle Books)

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Blood orange and carrot negroni
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