Marmalade negroni recipe
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- Makes 1 x 500ml bottle (4 servings)
- 15 mins to prepare
- 253 calories / serving
- Dairy-free
- Gluten-free
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
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Shop ingredientsEach serving contains
- Energy
- 1055kJ 253.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 19g
of the Reference intake
Carbohydrate 21.4gProtein 0.1gFibre 0.7g
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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.
- 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.
