Mani Negroni Recipe

Prepare peel

Using a vegetable peeler or sharp paring knife, remove the zest (orange-colored peel) from two oranges, avoiding the white pith as much as possible. Each peel should be roughly 2-3 inches long.

Place the orange peels into a clean glass jar with a tight-fitting lid. Pour 12 oz of base gin over the peels, making sure they are fully submerged.

Seal the jar and let it sit at room temperature away from direct sunlight for 24–48 hours. Check after 24 hours — the gin should have taken on a clear orange aroma and slight color. For a brighter orange note, leave up to 48 hours; for a subtler note, strain earlier.

Once infused to your preference, strain the gin through a fine mesh sieve or cheesecloth into a clean bottle. Discard the peels. Label and refrigerate or store at room temperature. Yield is approx. 12 oz of orange-infused gin.

Chill: If desired, chill an Old Fashioned / rocks glass in the freezer for 5–10 minutes or add ice and discard to cool the glass.

Add Ingredients: In a mixing glass or shaker without the shake (stirred cocktail), combine 2 oz orange-infused gin, 1 oz Campari, and 1 oz sweet vermouth.

Add Ice and Stir: Add a generous amount of ice (large cubes are best — use 3 pieces) to the mixing glass. Stir gently for 20–30 seconds (about 30–40 turns) until well chilled and slightly diluted. If you prefer a slightly more diluted drink, stir up to 40 seconds.

Strain: Place one large ice cube (or a few large cubes) into the chilled rocks glass. Strain the stirred cocktail over the ice using a julep strainer or fine strainer.

Garnish: Express an orange peel over the surface of the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a quick twist to spray the oils onto the surface. Rub the peel around the rim if desired, then drop it into the glass as garnish.

Serve: Present immediately. Optionally provide a cocktail pick if using a thick peel for aroma.