• Fortnum’s London Dry Gin
• Fortnum’s Rose Pouchong Tea
• Martini Ambrato• Amaro Ciociaro• Orange Bitters• Rose Petals.
First, create the Rose Negroni’s distinctive main ingredient, Rose Pouchong-infused Gin, by adding 3 Rose Pouchong silky tea bags to 100ml of Fortnum’s Gin. Leave to cold-infuse in the refrigerator.
After 1 hour of infusing, remove the gin from the fridge. Place a handful of ice cubes into a glass, and pour in one 25ml measure.
Add 35ml Martini Ambrato, 15ml Amaro Ciociaro, 2 drops of orange bitters, and stir. Garnish with a rose petal and enjoy. Responsibly, of course.