Name: Negioroni
Ingredients: 45 ml Campari; 30 ml Cinzano Rosso; Thinly peeled rind of 1 orange; To serve: prosecco, chilled

Ingredients

45 ml Campari

30 ml Cinzano Rosso

Thinly peeled rind of 1 orange

To serve: prosecco, chilled

Method

Main

1.Combine Campari, Cinzano Rosso and orange peel in a tumbler filled with ice, top with prosecco and serve.

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Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin

Ingredients

Method

Main

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