Kunia Negroni Recipe
KōHana Single Barrel Koho, Coco Campari, Dolin Rouge, OJ Ango
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Ingredients
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Cocktail
Method
Cocktail
Build and stir
Chill a rocks glass by filling it with ice or placing it in the freezer for a few minutes. In a mixing glass, add 1 oz KōHana Single Barrel Kōho, 1 oz Coco Campari, 1 oz Dolin Rouge, 0.5 oz fresh orange juice, and 2 dashes Angostura bitters.
Stir
Fill the mixing glass with enough ice to come near the top, then stir vigorously for 20–30 seconds (about 30–40 rotations) until the mixture is well chilled and properly diluted (about 20–25% dilution expected for stirred spirit-forward cocktails).
Prepare glass
Dump the ice from the chilled rocks glass. Place 1–3 large ice cubes or one large sphere in the glass.
Strain
Double-strain the stirred cocktail into the prepared rocks glass over the large ice.
Express garnish
Take one orange peel and express the oils over the surface of the cocktail by holding it skin-side down about 2–3 inches above the drink and giving it a sharp twist. Optionally, run the peel around the rim of the glass and drop it in as garnish.
Serve
Serve immediately. Suggest tasting and, if desired, adjust future pours by increasing Coco Campari by 0.25 oz for more bitter-chocolate notes, or increase Dolin Rouge by 0.25 oz for more sweetness/roundness.
