Ancho & Mango Negroni🚩

Ingredients

• 60 ml Spicy Mango Rum-Campari Infusion
• 30 ml Sweet Vermouth

Instructions

Stir with ice until chilled, then strain.

Infusion: sous-vide 225 ml rum, 225 ml Campari, 75 g dried mango, and 5 g ancho chili for 2 hours at 65 C, then strain. Build ratio is 2 parts spicy mango infusion to 1 part sweet vermouth.

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