This banana twist on a negroni features homemade banana vermouth and uses Aperol for added sweetness. The resulting cocktail is light and fresh with a sherbet tang.
From the book
A dead ringer for the classic negroni, with two twists. Swapping the Campari for Aperol provides a sweet element, while our homemade banana vermouth (see below) supplies the fruity punch. The overall taste is slightly sherbet-y. Best served with a dehydrated banana slice for a sophisticated finish.
|15ml (1 tbsp)||gin|
|15ml (1 tbsp)||Aperol|
|30ml||Banana Vermouth (see recipe below)|
|grapefruit zest twist|
|dehydrated banana slice, to garnish (see below)|
Fill your rocks glass with ice, then add the gin, Aperol and banana vermouth. Stir for a few seconds.
Squeeze the grapefruit zest twist over the glass to release its oils and aroma, then discard.
Serve, garnished with a dehydrated banana slice.
To make the Banana Vermouth (makes 700ml):
This infusion is a fresh take on a classic, and the star of the show in our iconic Bananagroni
700ml Martini Ambrato vermouth or other
Peel and chop the bananas into thin slices, around 5mm thick. Lay out the slices on a baking sheet lined with baking paper and place in a dehydrator or oven at 55°C. Leave in the dehydrator or oven for 12 hours to dehydrate.
Pour the vermouth into a large jar and add the dried bananas. Cover and leave to soak for 12 hours.
Strain the liquid to remove the bananas, making sure to squeeze out every drop of vermouth. Pour the vermouth into a sterilised bottle.
For the dehydrated banana slice:
We like to use discarded chopping board fruit which would otherwise go to waste to make dehydrated fruit garnishes as well as infusions.
To make, chop the fruit into wedges or slices, around 1cm thick. Lay out the slices on a baking sheet lined with baking paper and place in an dehyrdrator or oven at 55°C/gas mark 1/8. Leave in the dehydrator or oven for 12 hours to dehydrate.
When fully dehydrated, transfer to a jar and seal to ensure they keep dry.