Negroni Infini Recipe

Melt and dissolve

Gently melt the beurre de cacao in a small heatproof bowl set over a simmering water bath until fully liquid (use low heat — do not overheat).

Create an emulsion

In a small mixing jar, combine the melted cocoa butter (6 g), 0.5 oz warm water and 0.5 oz neutral high-proof spirit. Add 1 tsp powdered sugar if desired. Use an immersion blender (or a small whisk) to emulsify until a stable, creamy emulsion forms. The emulsion should be opaque and smooth. Let it rest at room temperature for 2–3 minutes so it slightly thickens but remains pourable.

Chill slightly

Place the jar in an ice bath briefly (10–20 seconds) if the emulsion is too warm; it should be cool to the touch but still liquid enough to blend into the cocktail.

Combine base spirits

In a mixing glass, pour 1 oz gin, 1 oz sweet vermouth and 1 oz Campari.

Add beurre de cacao emulsion

Measure approximately 0.5 oz of the prepared beurre de cacao emulsion and add it to the mixing glass with the spirits. The amount can be adjusted ±0.25 oz to taste; start with 0.5 oz for balance so the chocolate note is present but not dominant.

Stir and chill

Fill the mixing glass with large ice, then stir gently and consistently for 20–30 seconds (about 20–30 full turns) until the mixture is well-chilled, slightly diluted and the emulsion is integrated — the cocktail should have a silky texture and homogeneous color.

Prepare glass

Place a large clear rocks glass chilled if desired and add a single large ice cube or sphere.

Strain and finish

Double-strain the stirred cocktail through a fine mesh strainer into the prepared glass over the large ice cube to remove any small solids or coagulated droplets.

Express orange oil

Take the large orange peel and hold it skin-side down over the finished cocktail. Give it a firm twist to express oils across the surface, then rub the peel briefly around the glass rim and drop it into the drink.

Add cocoa nib aroma (optional)

If using cocoa nibs, toast them briefly in a dry pan for a few seconds until aromatic (careful not to burn). Place 1/4 tsp of toasted nibs on top of the ice or briefly breathe their aroma above the glass to complement the beurre de cacao note.

Serve

Serve immediately while cold. Advise the drinker to sip slowly to enjoy the interplay of bitter Campari, botanical gin, sweet vermouth and the subtle cocoa butter mouthfeel and aroma.