This recipe happened by pure mistake and desperation. I am sure it has been done a million times before but it was very new to us. Perhaps we are living under a rock and funny story we literally created this on a giant rock in the middle of the ocean. We paddle boarded out to this tiny island in New Zealand during summer to watch the sunset and drink a smoked negroni, as you do when you have a Piccalo. It was super hot and the trip over was long and hard. Desperate for a Negroni but so thirsty we thought we would pass out we decided hey, let’s just mix together alllll the drinks and hydrate whilst we Negroni. Great plan right? Well thankfully for us the mixes we had worked in perfect harmony and this drink became a summer staple.
1 ounce Dry Gin
1 ounce Campari
1 ounce Sweet Vermouth Ice & orange peel
1 part kombucha (a berry flavor works best but any will do)
2 parts good quality tonic water.
Stir Gin, Campari and Vermouth in a shaker or mixing glass with ice for about 30 seconds.
Strain into a decanter and prepare your Picallo smoking gun. Place woodchips in, turn on and ignite. Fill decanter or bottle with smoke, remove hose and place a lid or cover to trap in the smoke. Leave to infuse for about 5 minutes (with this you only want a subtle smoke flavor, this keeps it fresh and lite). Remove lid or cover allowing smoke to escape.
Divide between glasses filled with ice, top with Kombucha and tonic. Drink straight away and make sure you keep the mixes handy, you are going to want to make more.