Cocoa Negroni Recipe
Gin, vermouth rosso, cacao bitter liqueur, grapefruit.
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Ingredients
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Cocktail
Optional Finish
Method
Cocktail
Build and stir
Add gin, vermouth rosso, and cacao bitter liqueur into a mixing glass filled with plenty of ice. Stir gently but thoroughly for 20–30 seconds (about 15–20 full rotations) until the mixture is well chilled and slightly diluted.
Prepare serving glass
Place a single large clear ice cube into a chilled old-fashioned glass (or coupe if preferred).
Strain
Strain the stirred cocktail into the glass over the large ice cube, pouring slowly to keep the cube intact.
Garnish and finish
Express the oils of the grapefruit twist over the surface of the cocktail by holding the peel over the glass, skin side down, and giving it a firm squeeze. Rub the peel around the rim, then drop it into the drink as garnish.
Optional Finish
For a subtle aromatic cocoa accent, lightly dust the surface of the cocktail with a pinch (about 1/4–1/2 tsp) of cocoa powder using a small sieve. Alternatively, after expressing the grapefruit, flame the peel briefly (optional and requires caution) and then drop it in for a charred citrus scent.