Weekend Recipe | Blood Orange & Rosemary Negronis

As a graduate of Leiths School of Food and Wine and the former manager of the Divertimenti Cookery School, Home Economist Kathy Kordalis has learnt from the very best about hearty, elegant, crowd-pleasing food. We think this recipe for blood orange and rosemary Negronis from her new book Party Perfect Food to Share would be the perfect tipple for a winter soiree.

When blood oranges are in season make the most of them and use them in this Negroni. If you prefer to use normal oranges, they also work really well. This is not sweet but has a clean and light sour taste, a flavour that is great with savoury dishes.

  • 150 ml Campari
  • 150 ml sweet (rosso) vermouth
  • 100 ml gin
  • 3–4 blood oranges, cut into wedges
  • 8 sprigs of rosemary
  • ice cubes

Half-fill a large jug/pitcher with ice cubes. Add the Campari, vermouth and gin and stir to combine. Refrigerate until ready to serve. Add more ice and garnish with blood orange wedges and rosemary sprigs just before serving.


Images and recipes taken from Party Perfect Food to Share by Kathy Kordalis. Photography by Mowie Kay © Ryland Peters & Small (£16.99)

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