The post is dedicated to my neighbour Corey & my recently ex-neighbour Nick who are the ‘Cocktail Kings’ that can masterfully create the most delicious libations out of “I have this. What can I make with it? What would it go with?”
They are both particular in the quality of the ingredients, technique and presentation of the drink. From the garnish to the glass it is all planned out. So while you are paying $10+ a drink at the latest glamorized cocktail lounge, I need to walk few steps out the back door (a little more for Nick, but I’m sure if I need drink guidance he will reply to my message).
That being said, one of their favourites is the Negroni. An Italian aperitif that can start the juices flowing for the meal set to come. Now, to be honest, I at first did not like the drink as my past indulgence in the liquors has been mainly of the mixed drinks. This is straight up. No filler. My tastes have matured a bit since the 3 years of living in our house and having said neighbours around, which is not a bad thing at all. It is a sipping and enjoying cocktail to enjoy while telling famed stories to get geared for the social activities the night holds before you.
The Italian summer sangria is a spin on some key negroni elements and is much enjoyed during the summer. I thought, why not bring this all the way through. I was 63 jars of various grape jelly into this years canning season and the last batch was ready to be prepared. At this point you can afford to take some chances with mixing things up a bit.
It may seem that there is a lot of booze in this jelly and you would be correct and to be true to the negroni you need to have it. This is not your Mom’s or Grandma’s jelly.
Risks with cooking or canning are always welcome in my kitchen as experimenting with ingredients usually leads to unique items that you can not find in the store and are made custom to you. I would love to hear your take on what you have created that is one of a kind and all your own.
I have 9 delicious jars waiting to be an addition to some baked brie or goat cheese appetizer this fall and winter and can not wait to have it start the meal off right. Cheers!
Negroni Grape Jelly
Cheers! Negroni style custom grape jelly
- 1 1/2 ounces Gin
- 1 1/2 ounces Campari
- 1 1/2 ounces Vermouth Rosso
- 2-3 dashes Orange bitters
- 5 cups Grape juice
- 1 package Powder pectin
- 1/2 tsp butter
- 6 cups sugar
- Prepare the grapes by washing, steaming or boiling them to release the juices. Remove the seeds and pass the juice through a small screened sieve or jelly bag.
- Combine the gin, campari, vermouth, orange bitters, juice, pectin and butter and stir. Bring to a rolling boil.
- Add all the sugar and bring back to a rolling boil. Once at this stage, continue to boil for 1 to 1 1/2 minutes. You can test the consistency of the jelly by placing a small amount on a metal spoon that has been left to cool in the freezer.
- Place the jelly in the clean hot sanitized jars, leaving approx 1/4 -1/2 inch from the top. Wipe the rim of the jars so they are free of any jelly spills. Place the lids on the jars and tighten the rings on until finger tight.
- Place the jars in a boiling hot water bath for 10 minutes to process.
- Remove and let sit for 24hrs and until the lids are sealed.
Contains alcohol - please use responsibly