There are many ways to prepare a Negroni. Clement Bondois, senior beverage manager at 1 Hotel Toronto, brings a touch of sweetness to his with the addition of sesame, sake, pear and bright yuzu limes.
1 Hotel Toronto's Sunrise Negroni
Clement Bondois, senior beverage manager at 1 Hotel Toronto, shares his recipe for a slightly-sweet Negroni with sesame, sake, pear and bright yuzu limes.
Ingredients
Fat-Washed Gin
- 750 mL Roku Gin
- 250 mL sesame oil
Sake & Sweet Vermouth Infusion
- 350 mL sake
- 350 mL sweet vermouth
- 1 tbsp sansho pepper muddled
- 10 shiso leaves
- 2 yuzu limes zested and cut into quarters
- 2 Asian pears cut into quarters
Cocktail
- ice
- 1 oz Fat-Washed Gin
- 1 oz Sake & Sweet Vermouth Infusion
- 1 oz Campari
- 1 shiso leaf for garnish
- 1 orange peel for garnish
Instructions
Fat-Washed Gin
- In a large mason jar, combine Roku Gin and sesame oil; let infuse for six hours. Freeze overnight to separate the gin and oil.
Sake & Sweet Vermouth Infusion
- In a large container, combine sake and sweet vermouth. In a sous-vide bag, combine sansho pepper, shiso, yuzu zest, yuzu quarters and pears. Use the sous vide technique and simmer at 120˚F for 3 hours. Once done, strain the mixture and transfer to a mason jar, then refrigerate.
Cocktail
- Fill a mixing glass with ice. Top with Fat-Washed Gin, Sake & Sweet Vermouth Infusion and Campari. Stir to chill. Strain into a rocks glass, add a large ice cube and garnish with shiso leaf and orange peel.
