This is a twist on a Negroni, which makes it a little more palatable to the typical British drinker
Campari dust
Tanqueray 10 50ml
Aperol 12.5ml
lemon juice 20ml
Gomme 10ml
orange 1
To make the Campari dust, reduce equal measures of Campari and sugar in a pan on a low heat by half. Pour out on to a large tray and leave to set. Once fully set, mash, blitz and blend into a texture like granulated sugar. Rim a Martini glass with this using the juice of an orange. Now shake all the liquid ingredients over ice and double strain into the glass. Cut a circular piece of orange zest, remove the pith carefully with a knife (don't squeeze any of the oils out in the process!), then flambé the orange over your drink and use to garnish.
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