Cold Brew Negroni Recipe

Steep coffee

Combine 1 cup coarsely ground coffee and 4 cups cold filtered water in a large jar or pitcher. Stir gently to ensure all grounds are saturated.

Refrigerate and steep

Cover and refrigerate or leave at cool room temperature for 16 to 20 hours for a full extraction. (If you prefer a stronger coffee flavor, steep up to 24 hours.)

Strain

After steeping, strain the mixture through a fine-mesh sieve lined with a coffee filter or several layers of cheesecloth into a clean container. Discard spent grounds. The result is cold brew concentrate.

Dilute (optional)

If your concentrate is very strong, you can dilute it 1:1 with cold water before using. The recipe assumes an undiluted concentrate; measure 60 ml per cocktail.

Chill glass

Place a rocks glass in the freezer or fill with ice water to chill while you build the cocktail.

Combine ingredients

In a mixing glass or shaker filled with ice, pour 60 ml cold brew concentrate, 30 ml Campari, 30 ml Carpano Antica, and 30 ml Askir gin.

Stir

Stir the mixture for 20–30 seconds until well chilled and slightly diluted (about 10–15 full stirs with a bar spoon). This gently integrates the coffee with the spirits without over-diluting.

Prepare glass

Discard ice water from the chilled rocks glass (if used) and add one or two large ice cubes or a single large sphere.

Strain and finish

Strain the cocktail into the prepared rocks glass over the ice.

Garnish

Express the oils from an orange peel over the drink by holding the peel skin-side down over the glass and giving it a firm twist, then rub the peel on the rim and drop it into the drink.

Serve

Serve immediately. Optionally offer a small side of cold brew (15–30 ml) for guests who want an extra coffee boost.