All fired up

Smoke On The Water

30ml Tanqueray
slice of Iberico ham
30ml Campari
10ml Carpano Antica Formula
a twist of orange peel, to garnish
optional: smoked glass

• Infuse Tanqueray gin with the Iberico ham overnight at normal room temperature, then freeze the gin to remove any fats from the liquid. The gin should have a smokier, savoury aroma from the ham.
• Stir liquid ingredients together over ice to lightly chill it. Pour into a rocks glass with a block of ice, and garnish with orange peel.