Microwaves are a waste of time when it comes to enhancing the flavour of food. Mine is rarely used, except for heating up porridge or the endless cups of tea and coffee that I let go cold when I’m busy with the website. However, Ryan Chetiyawardana’s Nuked Negroni (from his excellent book, Good Things to Drink) shows what a useful tool it can be for making drinks!
Heating the ingredients for a Nuked Negroni draws out the flavours and adds depth to the drink that isn’t there when you simply stir it down.
It was a particularly cold afternoon in Melbourne when I was playing with this recipe and, impatient as I am, I couldn’t wait for the drink to cool, so enjoyed it warm. And do you know something? It was the best thing since mulled wine. Warmed Negroni for the win!
Ingredients for a Nuked Negroni (makes 6-10 depending on your generosity levels!)
1 grapefruit
300ml gin (I used Melbourne Gin Company)
300ml sweet vermouth
300ml Campari
6 blackberries
sprig of rosemary
How to make a nuked negroni
Remove a strip of zest from the grapefruit with a peeler. Add this to a microwave proof bowl with the other ingredients. Cover and microwave on high for 3 mins. Allow to cool, and strain into a bottle. To serve, add a generous measure to a rocks glass, add ice and a slice of grapefruit.
OR for a winter warmer
Allow to cool to a drinkable temperature and serve with a grapefruit twist. Enjoy!
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