The subtle flavour of the pink peppercorn and rose are infused into this negroni. This is a great summer time drink made easy with the Buffalo sous vide.

Ingredients
3 tablespoons pink peppercorns	2 tablespoons dried rose petals
250ml Campari	250ml martini rosso
250ml gin

Method

• Preheat your Portable Buffalo Sous Vide to 54 degrees.
• Place all the ingredients into a vacuum bag and seal using the Buffalo Vacuum Pack Machine.
• Infuse in the water bath for 3 to 6 hours depending on the intensity of flavour you're after. 
• Pour over ice and serve with a wedge of orange.

Buffalo Sous Vide	Vogue Vacuum Bags	Buffalo Vacuum Pack Machine

By Kate Wesson
Freelance professional food stylist with over ten years' experience.
Kate has an obsessive passion for beautiful food which stems from watching her mum whip up pickles, jams and hearty crumbles.