For the smoked ice negroni:
To smoke your ice, start by placing your ice or water on a sheet tray (or metal bowl) and smoke on a grill or smoker for 20 to 30 minutes. Once completely cool, pour the liquid into ice cube molds and place them in the freezer until frozen. We like to use large round ice balls for this recipe!
In a cocktail shaker, add normal ice, followed by Aviation Gin, Italian bitter aperitif and sweet vermouth. Stir (or shake) well for 10 seconds. In a glass, add one of your smoked ice cubes, then with a strainer, pour in your negroni. Cut a piece of orange peel off and squeeze to release the oils and place inside the glass. Garnish with half a slice of orange. Enjoy!
For the Italian piccolo panino:
In a medium bowl, add your mascarpone cheese, your diced calabrian chili, lemon juice, calabrian chili oil and mix well until evenly combined. Season with Kosher salt to taste.
Begin building your paninos by smearing 1 tsp of honeycomb to the bottom slice, followed by fontina cheese (you can use a torch to melt the cheese), Italian ham, salami, prosciutto, microgreens and top with another slice smeared with your calabrian chili spread.