Chef’s Negroni Recipe

Chill glass

Place a rocks glass in the freezer for 5–10 minutes or fill it with ice water to chill while you prepare the cocktail ingredients and smoking setup.

Prepare smoking base

Set up a small smoking station safe for indoor use: place the cedar piece on a heatproof surface or within a dome/cloche, sprinkle the applewood chips on top of the cedar, and have a lighter or small torch ready. If using a smoking gun, load applewood chips into the gun.

Build the Negroni

In a mixing glass add the cacao gin (1 oz), Spent Mulberry Campari (1 oz), and Stoney Paradise Tomato Vine vermouth (1 oz). Add plenty of ice (large cubes or sphere) to the mixing glass.

Stir to chill and dilute

Using a bar spoon, stir the mixture briskly for about 30 seconds (20–30 revolutions) until well chilled and slightly diluted. This should bring the drink to proper temperature and integrate the flavors.

Smoke the glass

Remove the chilled rocks glass from the freezer. Place the glass upside down over the cedar/applewood set-up (or under your cloche). Ignite the applewood chips with a lighter or start the smoking gun, producing smoke. Capture the smoke in the glass by inverting the glass over the burning chips or using the cloche and let the glass fill with smoke for 8–12 seconds. Extinguish the ember carefully so smoke remains but active flame is out.

Strain and finish

Quickly turn the smoked glass upright, discard the ice water if used, and strain the stirred Negroni into the smoked glass over a single large ice cube or sphere (1 large ice cube). Optionally add 1 dash Angostura bitters on top and give a very gentle stir to integrate (1–2 turns).

Express and garnish

Take the orange peel, hold it over the drink skin-side down and give a firm twist to express oils across the surface of the cocktail. Rub the peel briefly on the rim of the glass to add aroma, then drop it into the drink as garnish. Optionally skewer a Luxardo or Amarena cherry and place it in the glass.

Serve

Serve immediately so the guest experiences the tomato-vine vermouth and cacao gin with the gentle applewood + cedar smoke aroma. Provide a napkin or small plate for the aromatic garnish if desired.

If using a smoking gun instead of burning chips directly: place the finished cocktail (in the chilled glass with ice and garnish removed) under a cloche or cover. Insert the smoking gun nozzle, ignite the applewood chips in the gun, and fill the cloche with smoke for 8–12 seconds. Remove the nozzle, seal briefly, then serve after removing the cloche so smoke pours over the drink. This method avoids direct contact between ember and glass.