INGREDIENTS (SERVES 2)

2 thick slices of blood orange

1 teaspoon coconut palm sugar

Ice cubes

50ml Aperol

50ml Antica Formula 

50ml Bombay Sapphire or Tanqueray gin

50ml carrot juice

50ml blood orange juice

2 oversized square ice cubes

1 baby heritage carrot, halved lengthways

METHOD

Prepare the garnish by sprinkling each slice of blood orange with the coconut palm sugar. Run a blow torch over each one until the sugar melts and caramelises. Set aside.

Throw a handful of ice into a cocktail shaker. Pour in the Aperol, Antica Formula, gin, carrot juice and blood orange juice. Give it 3-4 shakes.

Place an oversized ice cube in each glass. These cubes are much better for drinks like this because they melt at a slower rate than normal-sized ice cubes. The last thing you want is a watered-down Negroni! Strain the contents of the shaker into the glasses.

Garnish by skewering one piece of carrot through the orange slice. Lay this in the glass so that the orange is floating. If you can, sip a little of the drink through the caramelised piece of orange… Ahh heaven!