Tomato Jam–Infused Campari

Jeremy Le Blanche | New York

At Thyme Bar in New York, the Solanum Negroni is made with Campari that has been cooked sous vide with tomato jam at 70°C, for 45 minutes. This at-home method is a simpler infusion technique, which similarly lends the red bitter a savory edge and can be used in an array of aperitivo drinks.

Ingredients
  • 1 liter Campari
  • 1 liter Campari
  • 15 grams tomato jam or tomato chermoula
  • 15 grams tomato jam or tomato chermoula

Directions
  1. Heat Campari to around 158°F.
  2. Add tomato jam, and blend ingredients together.
  3. Cool, then filter through a cheesecloth into a container and refrigerate until use.

Tagged: Campari

Drink with us.

Get our freshest features and recipes weekly.