A molecular take on the classic Negroni: Campari–gin caviar served over a chilled orange gel.
Dropping the liquid Negroni into a calcium bath sets a thin membrane around each drop, so the bitter-sweet mix stays liquid inside a pearl that bursts on the tongue instead of sipping like a normal drink. It's the same bitter-orange-herbal balance of a classic Negroni, just delivered as a single burst rather than a sip.
Serves 2
Ingredients:
- Negroni Caviar (see sub-recipe)
- Orange Gel (see sub-recipe)
- 1 slice – Dehydrated Blood Orange (for garnish)
Speciality Items:
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Steps:
- Spoon a thin disk or teardrop of the orange gel on a plate.
- Carefully spoon the negroni caviar on top of the orange gel.
- Garnish with a dehydrated blood orange.
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Negroni Caviar
Ingredients:
- 2 ounces – Aviation Gin
- 2 ounces – Campari
- 2 ounces – Antica Torino Sweet Vermouth
- 1 gram – Calcium lactate
- 2 grams, mixed with 500g of water – Sodium alginate bath
Steps:
- Mix gin, campari, sweet vermouth, and calcium lactate. Chill for 10 minutes
- Using a syringe or dropper, drip the negroni into the sodium bath and let sit for 60 seconds
- Use a slotted spoon to remove the sphers and rinse under cold water
Orange Gel
Ingredients:
- 1 1/4 cups – Orange juice (no pulp, or strained)
- 20 grams – Sugar
- 6 grams – Agar-agar
- from half an orange – Orange zest
- 1 teaspoon – Lemon Juice
Steps:
- Whisk orange juice, sugar, and agar and bring to a rolling boil for 20 seconds
- Remove from heat, strain, pour into a shallow tray and chill for 20 minutes
- Break into chunks and blend until smooth.
- Pass through a fine sieve.
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