Hoji Negroni Recipe

Steep hojicha

Bring water to just off a boil (~95°C/203°F). Place 2 tsp hojicha leaves in a small teapot or heatproof cup. Pour 6 oz hot water over leaves and steep for 2 minutes for a bright, toasty infusion (longer will yield stronger, more tannic flavor).

Strain and cool

Strain the infusion through a fine mesh or tea strainer into a small container. Allow it to cool to room temperature, then chill briefly if desired. You will use 0.5 oz of this concentrated infusion in the cocktail; reserve the rest for another drink or ice cubes.

Measure and combine

In a mixing glass, add 1 oz gin, 1 oz Campari, 1 oz sweet vermouth, 0.5 oz chilled hojicha infusion, 0.25 oz simple syrup, and 2 dashes orange bitters.

Stir with ice

Fill the mixing glass with ice (about 1 cup). Using a bar spoon, stir briskly but smoothly for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted — the glass should feel cold and have slight frost.

Prepare serving glass

Place a large ice cube or sphere into a rocks glass.

Strain

Double-strain the cocktail from the mixing glass into the prepared rocks glass over the large ice cube to remove any small ice chips and achieve a silky texture.

Express and garnish

Take an orange peel and hold it skin-side down over the drink. Gently express the oils by giving the peel a quick pinch, then rub the peel's rim around the glass and drop the twist into the drink as garnish.

Serve

Serve immediately. Recommend tasting and adjusting: if the hojicha flavor is too subtle, increase infusion to 0.75 oz next time; if too bitter, reduce to 0.25 oz or shorten steep time.