Gin

Ember Negroni

A bitter-sweet negroni variation lifted by a cacao nib Campari infusion and a softer sweet vermouth profile.

Rocks Intermediate
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Ember Negroni cocktail

Ingredients

  • 1 oz London Dry Gin
  • 1 oz Campari — cacao nib-infused preferred
  • 1 oz Sweet Vermouth — Carpano Antica or Cocchi Torino recommended
  • 2 Dashes orange bitters

Method

  1. Combine gin, Campari, and sweet vermouth in a mixing glass.
  2. Add a generous amount of ice — large cubes produce the best dilution rate.
  3. Stir for 25–30 seconds until the drink is cold and silky.
  4. Strain over a single large ice cube in a rocks glass.
  5. Express a grapefruit peel over the surface, char the edges if desired, and place on the rim.

Notes

Garnish

Flamed grapefruit peel

Tasting Notes

Bittersweet citrus with herbal complexity, warm cacao in the back palate, and a long dry finish. The flame adds a whisper of smoke that opens the aperitivo structure.

The Riff

The classic Negroni is a 1:1:1 equal-parts template — gin, Campari, sweet vermouth. This version shifts the Campari component by cold-infusing whole cacao nibs into the bottle for 48 hours. The result is a deeper, slightly roasted bitterness that rounds out the citrus edge of the Campari without adding sweetness.

Cacao Nib Infusion

Add 30g of raw cacao nibs to a 750ml bottle of Campari. Seal and let sit at room temperature for 36–48 hours, tasting every 12 hours. Strain through a fine mesh and return to the bottle. The infused Campari will keep indefinitely.

Scaling for a Crowd

This drink batches beautifully. Combine equal parts of each spirit (omitting ice), bottle, and refrigerate. Pre-dilute by 20–25% with filtered water before sealing. Serve over ice — no stirring needed for pre-diluted batches.

House Note

If the drink reads too intense before dinner, reduce Campari by a quarter ounce and replace with additional vermouth. The 0.75 / 1 / 1.25 ratio is notably approachable without sacrificing the bitter backbone.