Local’s Negroni Recipe
chemist gin, eda rhyne bitter tooth, dolin vermouth, chocolate and orange bitters
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Add bitters
Add 2 dashes chocolate bitters and 2 dashes orange bitters to the mixing glass.
Add ice and stir
Fill the mixing glass with large ice cubes (enough to come within 1/2 inch of the rim). Stir the cocktail gently for 30–45 seconds (about 20–30 full rotations) until well chilled and properly diluted — you want the glass to frost slightly and the liquid to taste slightly less viscous.
Prepare serving glass
Place a large clear rocks glass in the freezer for a minute or add a single large ice cube/sphere to the glass. If using grated chocolate on the rim, lightly wet the rim with a dab of vermouth or a quick orange peel oil squeeze, then dip the rim into 1 tsp grated dark chocolate to create a faint chocolate rim (optional).
Strain and serve
Using a julep strainer or fine hawthorne, strain the stirred mixture into the chilled rocks glass over the large ice cube or sphere.
Garnish
Express orange oils
Take the wide strip of orange peel and hold it skin-side down over the served cocktail. Give it a sharp twist to express the oils long over the surface of the drink, moving the peel around so oils cover the top.
Finish garnish
Rub the peel’s rim around the glass lip if desired, then drop the peel into the drink or rest it on the ice. If you applied grated chocolate to the rim, ensure excess is shaken off before serving.