The Bar Journal

The Negroni Sbagliato by Giuseppe Gallo

Ingredients:

Martini Rosso jelly
Martini Bitter candy dust
Martini Prosecco Espuma

Method: Place all the ingredients in a spoon and eat in order to mix and combine the different textures in the mouth.

This drink is inspire by the Molecular Bar in Milan, The Nottingham Forest, where the legendary Mixologist Dario Comini tended the bar those days.

Preparation:

Martini Rosso Jelly

Pour the Martini Rosso into a glass container and add the gelatin.
Allow this to sit for one minute.
Microwave on high for thirty seconds.
Stir thoroughly, ensuring the gelatin is dissolved.
Pour the mix into a cold container  or a baking pan.
Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended).

Martini Bitter candy dust

To make the dust, prepare a smooth, flat surface with a slightly raised rim (like a cookie sheet, baking tin or even a large plate) by lining it with tin foil. Once you’ve done that, pour in about five ounces of Martini Bitter, making sure to spread it as thinly and evenly over the surface as you can.

Allow the liquid to dry completely. Depending on the resilience of the container you’re using, you can put it on a warm surface to speed up the process. After it’s almost completely dried, lift the tin foil and scrape the resulting material into a bowl, where, if it hasn’t crystallized already, you can use a pestle or a wooden spoon to reduce it to the consistency of kosher salt.

Martini Prosecco Espuma:

Mix the Prosecco with egg white, pour in a cream siphon (the same tool use by chef to make whipped cream) and charge with NO2 cartriges.
Place in a fridge for 30 minutes before use.

Created By: Giuseppe Gallo