2,5 cl D4 dot gin
2,5 cl Cocchi Rosa Aperitivo Americano
1 cl clove syrup
6,5 cl rooibos orange tea
tangerine peel
For the clove syrup:
Heat 50 g of sugar and 25 g of water until the sugar has dissolved. Add 15-20 cloves and 5 black dried peppercorns and leave to soak for 2 hours.
For the Rooibos-Negroni:
Mix all ingredients up to and with the clove syrup. Peel off a piece of tangerine peel with the peeler. Put in a glass together with the drink and top up with hot tea.