Truffle Salted Negroni with a Truffle Candied Orange Peel

INGREDIENTS:

• 1 orange
• 2 1/2 cups water (separated into 2 cups and ½ cup)
• ¾ cup granulated sugar
• ¼ cup The Truffleist Truffle Honey
• 1 oz gin
• 1 oz sweet vermouth
• 1 oz Campari
• 1 tbsp The Truffleist Truffle Salt
• Large ice cube

PREPARATION INSTRUCTIONS:

For the Truffle Candied Orange Peels:

1. Boil 2 cups of water in a wide pot
2. Cut orange peels off of the orange. Carefully remove the white part of the peel from the orange outside. Save a slice of the orange (with fruit) for drink making later.  
3. Slice the peels into ½ inch slices
4. Place sliced orange peels into a pot of boiling water. Turn heat down so that the water is only simmering. Let simmer for 10 minutes. 
5. Remove the orange peels and place on a plate lined with a paper towel. Discard the boiled water. 
6. In the same pot, now empty, add ½ cup of water, sugar, and honey. Mix well and bring to a bubbling simmer. 
7. Add the orange peels back into the pot. Let orange peels simmer in the honey sugar mixture for 10 minutes, not touching the peels. 
8. After 10 minutes, stir the mixture and peels. If you can, flip the peels so all sides of the peel get candied. Let simmer for another 10 minutes (20 minutes total in honey sugar mixture)
9. Remove peels and place on a plate lined with parchment paper. Let rest for 12-24 hours before using. 

For the Negroni Cocktail: 

1. Place the tablespoon of truffle salt onto a plate. Use the reserved slice of orange to wet the rim of your serving glass. Roll the rim in the truffle salt to create the truffle-salted rim. 
2. In a cocktail mixing glass, add ice, gin, sweet vermouth, and campari. Mix with a stirring spoon. 
3. Pour cocktail mixture into serving glass with a large ice cube. 
4. Garnish with a truffle-candied orange and enjoy!