About This Cocktail
A contemporary reading of the Italian classic, built around fresh blood orange juice whipped to an airy, almost cloud-like texture with a hand blender. Amuerte White Gin and Martini Bitter sit beneath, cold and composed over ice, while the aerated juice is poured slowly on top so the two layers meet without merging. A wedge of blood orange and a dress of house-made vanilla olive oil finish the glass.
Ingredients
Per Cocktail
- 30 ml Amuerte White Gin
- 30 ml Martini Bitter
- 100 ml Fresh blood orange juice (aerated until fluffy)
Vanilla Olive Oil
- Arbequina olive oil
- Madagascar vanilla pod
Decoration
- Blood orange wedge
- Vanilla olive oil
Glass
- Bobo longdrink, with ice balls
Method
Vanilla Olive Oil (prepare ahead)
- Split the vanilla pod lengthways and scrape out the seeds
- Add the seeds and split pods to the Arbequina olive oil
- Infuse at room temperature for 24 hours
- Bottle into a 200 ml squeeze bottle for service
Build the Cocktail
- Wash the blood oranges thoroughly before use
- Squeeze the blood oranges and pass the juice through a fine sieve
- Pour the Amuerte White Gin and Martini Bitter directly into a longdrink glass filled with ice balls
- Aerate the blood orange juice with a hand blender (Bamix) until light and fluffy
- Pour the aerated juice slowly over the bitter and gin, so it layers cleanly on top
- Finish with a blood orange wedge and a few drops of vanilla olive oil
Use ice balls rather than cubes — they melt more slowly and keep the two layers visually separated for longer. Aerate the juice only seconds before pouring; the foam collapses quickly and the drink loses its signature cloud. Pour the aerated juice against the back of a bar spoon to settle it gently on top rather than sinking into the spirit below.
