Chocolate Negroni
Stir ∙ 3 min ∙ 23.6% ABV ∙
The Chocolate Negroni is a stirred spirit-forward twist on the Negroni, adding white crème de cacao and chocolate bitters to gin, Punt e Mes, and a red bitter.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Stir all ingredients with ice: London dry gin 30 mlPunt e Mes 20 mlRed bitter 20 mlWhite Crème de Cacao 10 mlChocolate bitters 3 dashes
- Strain into the ice-filled glass (preferably over a large cube or chunk of block ice)
- Garnish with an orange wheel
Tips
- Stir with large cubes for about 30 seconds; small cubes melt too fast, water the drink down and drown out the crème de cacao.
- Hold the crème de cacao to 10 ml; even a little extra makes the drink cloying and buries the bitterness of the Campari and Punt e Mes.
History
The Chocolate Negroni is credited to Naren Young, an Australian-born bartender, who created it in New York City in the 2000s and later served it as a signature drink at Dante, the former Caffe Dante in Greenwich Village. He added crème de cacao and chocolate bitters to the Negroni template, with Punt e Mes in place of standard sweet vermouth.
FAQ
What is in a Chocolate Negroni?
30 ml London dry gin, 20 ml Punt e Mes, 20 ml red bitter such as Campari, 10 ml white crème de cacao and 3 dashes of chocolate bitters. The crème de cacao and chocolate bitters set it apart from a classic Negroni, adding cocoa under the bitter orange.
Is a Chocolate Negroni shaken or stirred?
Stirred. There is no juice, cream or egg, only spirits, vermouth and liqueurs, so stirring chills and dilutes it without the cloudiness a shake would cause.
What glass is a Chocolate Negroni served in?
An old-fashioned (rocks) glass over ice, ideally one large cube, garnished with an orange wheel.
Is a Chocolate Negroni vegan?
Yes, this recipe is vegan, vegetarian, and lactose-free, since white crème de cacao is a cocoa-flavored liqueur rather than a dairy cream product.
