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Negroni & Bruschetta With Tomato And Orange For Aperitif

Even in everyday life, it is nice to create little time-outs for yourself or even to let something like a vacation feeling arise. Particularly well suited for such moments are flavors that let you reminisce, so you can just taste the sun. If one thinks only of countries such as Portugal, Spain or Italy, the delicious Mediterranean dishes from the last vacation come directly to mind. It usually does not take much, just good ingredients and a lot of love.

Aperitif Cocktails

Those of you, who have already read a little through my recipes will know that I also enjoy good wines, cocktails and aperitifs. Cocktail classics like dry Martini, a good Sour or even a bitter-sweet Negroni are often used as a base for my drink recipes or simply served in their traditional form with my food. Besides spirits like whiskey and vodka, gin is one of the most important base ingredients for me when it comes to cocktails and long drinks for aperitifs. Today I’d like to introduce you to a gin I’ve been quite unfamiliar with until now and show you how quick and easy it is to serve a delicious aperitif.

a bottle of the london number one gin on blue background
a bottle of the london number one gin on blue background

The London Nº1 Gin

The reason to name it The London Nº1, which is produced in the north of London and distilled exclusively in small batches, was the townhouse from the Duke of Wellington built in 1771, who was victorious over Napoleon in the Battle of Waterloo (a little history is always good) and since then was known as London Nº1. In 1947, the house was bequeathed to the state and has thus been open to the public as the Wellington Museum since 1952. The London Nº1 Gin is synonymous with elegance, art and culture, just like the museum.

London Dry Style Gin

In the 19th century, when the London Dry Style Gin was introduced, gin was not clear and transparent. After distillation, the gin had a hazy, cloudy color with light blue reflections. The London No.1 Gin combines both factors: the traditional style with a modern twist. Its 12 botanicals, including berries from the Croatian mountains, bergamot from Bergamo, iris roots from Italy or cassia from China, give it all its own personality. The gin has pleasant aromas of juniper berries and herbs, with well-integrated alcohol, making it elegant and clean. It is spicy with a long, fresh aftertaste and a dry mouthfeel.

a glass of aperol on blue background
orange peel on a wooden skewer with blue background
a bottle of red vermouth on blue background

Negroni Aperitif

When we think of gin, the first thing that comes to mind is Gin & Tonic. Besides this refreshing British longdrink, the dry Martini would certainly be the best-known gin cocktail, which not only James Bond likes to order again and again at the bar. Nevertheless, to get back to Mediterranean tastes, it should be a Negroni in this case. Negroni consists of gin, red vermouth and Campari or Aperol. For drinks of this type and especially with so few ingredients, the quality of the distillates used is essential for me. Due to its simplicity and little preparation, Negroni is gladly served as an aperitif in my case. The taste then speaks for itself.

four hands with four tomatoes on blue background
tomato and orange salad

Bruschetta

Bruschetta, just like the Negroni, relies on good ingredients because of its simplicity of preparation, as well as its minimalist ingredient list. The original poor people’s meal consists of freshly roasted bread, which is then rubbed with garlic and drizzled with salt, pepper and olive oil. Here, however, Bruschetta with tomatoes is the better-known variation and since in the garden our tomatoes are already shining red, ripened by the sun, I wanted to serve the aperitif snack also in this form with the Negroni. Now, Bruschetta may not sound like high class cooking, but it is the essence of the products that make this antipasti appetizer so brilliant. Refined with good olive oil and some orange, the Bruschetta are a wonderful snack to the bitter-sweet Negroni and a little Italian moment in the garden or on your balcony at home.

If you want more ideas on Gin drinks or Mediterranean recipes, you might want to check out my Asparagus Martini or my vegan Migas With Roasted Broccoli!

olive oil roasted ciabatta bread
olive oil on blue background
olive tapenade on a wooden cutting board with blue background

Recipe

Negroni & Bruschetta With Tomato And Orange

For 2 Persons

Bruschetta With Tomato And Orange

½ Ciabatta
4 Tomatoes
½ Orange
Olive Oil
Salt, Pepper & Agave Syrup to taste
6 tsp Olive Tapenade

For the Bruschetta, first cut the ciabatta into 1.5cm thick slices and roast them in a pan with a little olive oil until golden brown. Then drain the ciabatta on kitchen paper. Wash the tomatoes, quarter them and cut out the core. Now cut the tomatoes into stripes and season them in a bowl with the spices. Afterwards wash the orange and cut thin zests from the peel (you can also just use ground orange peel) and add them to the tomatoes. Peel the orange and cut out the orange fillets. Then cut the orange fillets into small pieces and add them to the tomatoes with some olive oil. Spread a teaspoon of olive tapenade on each slice of the roasted ciabatta and arrange the tomato-orange salad on top.

Negroni

7 cl The London No.1 Gin
4 cl Red Vermouth
4 cl Aperol or Campari
2 Slices Orange Peel
10 Juniper Berries

For the Negroni, put the gin, red vermouth and Aperol or Campari in a mixing glass. Aperol is a little milder than Campari and you just take what you like better. Then fill with ice and stir until cold. Place a large ice cube in each of two tumblers and strain the Negroni on top. To finish, add a slice of orange peel and juniper berries to the Negroni.

negroni and bruschetta with tomato and orange on blue background

Rezept

Negroni & Bruschetta mit Tomate und Orange

Für 2 Personen

Bruschetta Mit Tomate Und Orange

½ Ciabatta
4 Tomaten
½ Orange
Olivenöl
Salz, Pfeffer & Agavensirup nach Geschmack
6 TL Oliventapenade

Für die Bruschetta zunächst das Ciabatta in 1,5cm dicke Scheiben schneiden und anschließend in einer Pfanne mit etwas Olivenöl gold-braun rösten. Das Ciabatta danach auf Küchenpapier abtropfen lassen. Die Tomaten waschen, vierteln und das Kerngehäuse herausschneiden. Dann in Streifen schneiden und in einer Schüssel mit den Gewürzen abschmecken. Nun die Orange waschen und von der Schale dünne Zesten abschneiden (ihr könnt auch einfach Abrieb benutzen) und zu den Tomaten geben. Dann schälen und die Orangenfilets herausschneiden. Die Orangenfilets noch in kleine Stücke schneiden und anschließend ebenfalls mit etwas Olivenöl zu den Tomaten geben. Das geröstete Ciabatta mit je einem Teelöffel Oliventapenade bestreichen und darauf den Tomaten-Orangensalat anrichten.

Negroni

7 cl The London No.1 Gin
4 cl roter Wermut
4 cl Aperol oder Campari
2 Scheiben Orangenschale
10 Wacholderbeeren

Für den Negroni den Gin, roten Wermut und Aperol oder Campari in ein Rührglas geben. Aperol ist etwas milder als Campari und ihr nehmt einfach, was euch besser schmeckt. Dann mit Eis auffüllen und kalt rühren. In zwei Tumbler je einen großen Eiswürfel setzen und darüber den Negroni abseihen. Zum Vollenden noch eine Scheibe Orangenschale, sowie Wacholderbeeren zum Negroni geben.

negroni on blue background
negroni and bruschetta with tomato and orange on blue background
negroni and a bottle of the london number one gin on blue background
negroni on blue background
bruschetta with tomato and orange