Pizza Negroni: A Savory Twist on a Classic Cocktail
Celebrate Negroni Week with the Pizza Negroni! Crafted with basil and oregano infused gin, sweet vermouth, Campari, plus more pizza-inspired ingredients!Jump to Recipe
If you know me, you know my affinity for pizza stems back to my days growing up in New Jersey. Between that and my honeymoon sips in Italy, I wanted to get creative with Negroni week on the horizon. I was inspired to celebrate the iconic cocktail by combining its elements of gin, Campari, and sweet vermouth with the irresistible flavors of pizza.
This unique concoction brings together the rich essence of pizza with the timeless allure of a Negroni. I made the tomato water from scratch, but you can use store bought tomato juice in a pinch. Infusing gin with fresh basil and oregano adds another layer of savory depth. Think of it like a cousin to the Bloody Mary!
A classic negroni has equal parts gin, vermouth and Campari. Traditionally, a negroni features sweet vermouth which is also known as red vermouth or rosso vermouth. Campari is a liqueur, with a bittersweet flavor profile, that has been a cornerstone of the cocktail world for over a century. Created in Italy, this aperitif is renowned for its vibrant red hue and blend of herbs, spices, and fruit peels.
Basil and Oregano Infused Gin:
Most of your prep time will be spent infusing the gin with fresh oregano and basil and allowing your tomato water to strain so you’ll want to start the day before you plan on making your cocktail. I broke it all down below for the perfect Pizza Negroni!
Basil and Oregano Infused Gin: Start by adding basil, oregano, and gin to a jar or container and seal. Let the mixture infuse in the refrigerator for at least 8 hours and up to 3 days. Remove the solids using a mesh strainer and discard.
Tomato Water: Begin by cutting Roma tomatoes into wedges. Add them to a blender with a dash of salt and blend until pulpy. Next, place the mixture in a fine mesh strainer over a glass or bowl. Without pressing the pulp, refrigerate overnight, allowing the liquid to drain out. Discard the solids.
Pizza Negroni: Start by filling a mixing glass with ice. Next, add the basil and oregano-infused gin, sweet vermouth, Campari, and tomato water. Stir until chilled, then strain the mixture into a cocktail glass over fresh ice. Grate parmesan cheese generously over the cocktail. For a pop of pizza pizzazz, garnish with pepperoni, fresh mozzarella, tomato, and fresh oregano.
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