Negroni

A bittersweet Florentine cocktail of equal parts gin, Campari, and sweet vermouth, stirred over ice.

Ingredients

• 600g guanciale
• 1 cup ladyfingers
• 1 tbsp minced garlic
• a pinch of grated nutmeg
• 1/4 cup unsalted butter
• 1 cup eggplant, sliced
• a handful of fresh basil, chopped
• mascarpone, for serving
• 500ml chicken stock
• 1/2 tsp fennel seeds
• 200g celery stalks

Instructions

1. 1

   Combine the ladyfingers and vegetable stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the dried oregano and extra-virgin olive oil, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 0 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with mascarpone, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with basil just before serving.

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