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Molecular-groni

A simple introduction to molecular gastronomy with a Campari Orange Foam to create a completely unique Negroni.

Difficulty: Intermediate

Servings 1 cocktail
Author Monica C

Ingredients

Emulsified Campari and Orange Foam

  • 1/3 cup Water
  • 1/8 cup Campari
  • 1/2 cup Fresh Orange Juice
  • 2 grams Soy Lecithin

Completed Cocktail

  • 1.5 oz Tanqueray 10 Gin
  • 1 oz Gonzales Byass La Copa Vermouth
  • 1/4 oz Winter Spiced Pomegranate Molasses Syrup

Instructions

Emulsion (Make sure to create this first before the base)

  1. In a container with a large flat surface area, add all the emulsion ingredients

  2. Blend with a hand blender until enough peaks of foam occur (approximately 1 minute)

Completed Cocktail

  1. Chill a coupe glass while creating the cocktail (place a few ice cubes and cold water, and discard once you're ready to use)

  2. In a mixing glass, stir the Gin, Vermouth and Syrup until well chilled (at least one minute)

  3. Strain into empty coupe glass and top with emulsified foam

  4. Optional - Top with lightly grated Orange Zest and Cinnamon powder

Recipe Notes

For a visual on how emulsions work, take a look at this instructional video here. As an important side note, what I learned when it comes to creating the foam, the more water the better. I had experimented with more Campari in the liquid base ratio, but the foam was very minimal. I would stick to the ratio in my recipe, but if you want it more voluminous foam, add more water!