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Prep time
5 minutes
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Cook time
1 hour
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Serves
5 - 7
Author Notes
“Bittersweet cocoa goodness with freezer door ease. You are welcome. This rich and creamy take on the classically bitter Italian Negroni originated with New York City mixologist Naren Young. The addition of crème de cacao and Punt e Mes, an Italian vermouth that is a bit like sweet vermouth crossed with an amaro, creates a cocktail reminiscent of the original, but with a whole new depth. Starting with a full bottle? Pour off 17 ounces (510 mL).” —J.M. Hirsch
—Food52
Test Kitchen Notes
Excerpted from “FREEZER DOOR COCKTAILS” by J. M. Hirsch. Copyright © 2024 by J. M. Hirsch. Illustrations by Lika Kvirikashvili. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
—The Editors
Ingredients
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8 ounces
(240 mL ) gin
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6 ounces
(180 mL ) Punt e Mes
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6 ounces
(180 mL ) Campari
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2 ounces
(60 mL ) water
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1.5 ounces
(45 mL ) crème de cacao
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1/4 teaspoon
(2 mL ) chocolate bitters
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Ice cubes, to serve
Directions
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In a 750-milliliter bottle, combine the gin, Punt e Mes, Campari, water, crème de cacao and bitters. Cap the bottle securely, then shake well to mix. Store in the freezer. To serve, pour into a rocks glass with 1 large or 2 standard ice cubes.
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