- 150ml vermouth (or try making your own vermouth base with leftover red wine using our recipe below)*
- 150ml gin
- 150ml Campari
Heat up the vermouth (or your homemade vermouth gently). Once it is warmed up, add the gin and Campari. Stir to mix and let simmer for about a minute (don't let it boil) then turn off the heat. Ladle into individual cups and garnish with orange peel
*Homemade vermouth base for mulled Negroni
At its core, vermouth is wine infused with herbs and spices then fortified with a spirit and sweetened. So think of this like making a mulled wine before you add brandy to spike it - we've added it at the end because we didn't want the alcohol to evaporate. This is tasty enough to drink on its own!
- 125ml red wine (we used a Shiraz that is quite fruity)
- 30ml sugar syrup (dissolve 15ml sugar with 15ml water)
- Spices - 1 cinnamon stick, few cloves and few star anise
- Orange peel (we only used a small strip)
- 30ml apricot brandy (we used local spirit brand Marionette but if you don’t have this, you can use any other brandy)
Put the wine with the spices and orange peel in a pan and simmer over a low heat. Do not let this boil. Add syrup then stir to dissolve. Add apricot brandy and then turn off the heat after about 1 minute.