CHOCOLATE NEGRONI
A classic Negroni is a delightful Italian cocktail that perfectly balances equal parts of gin, sweet vermouth, and Campari, stirred to perfection and served over ice with a twist of orange peel for an aromatic finish. Its bold, bittersweet flavours make it a sophisticated choice for any occasion.
Now my twist on it is perfect for easter or anyone who loves chocolate, but still wants a sophisticated cocktail. A lot of chocolate cocktails I see online are severely tacky and when creating this one I wanted it to be as sophisticated as possible (except for the purposely kitchy chocolate egg its served in).
The brown creme de cacao liqueur take up a portion of the sweet vermouth and the combination is so delicious. I have been a big fan of creme de cacao liqueurs for a while now, as they can add so much and the flavour of cacao is so rounding for cocktails.
CHOCOLATE NEGRONI
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CHOCOLATE NEGRONI 〰️
1 large easter egg
30ml gin
30ml campari
25ml brown créme de cacao liqueur
5ml sweet vermouth
Garnish: orange wedge
Start by crafting your chocolate egg cup. Using a microplane, gently grate the bottom of the egg to give it a flat bottom. Then with a bread cerated knife, gently knife around the egg to the size of the cup you’d like. Keep going around until it begins to cut through. Remove top and sand down rim with microplane to make it smooth. Pop into freezer immediately.
For chocolate negroni, add ingredients into cocktail shaker and fill with ice. Stir down with bar spoon until glass has frosted over.
Place block ice in chocolate cup and strain negroni over the top. Finish with orange wedge garnish.