COCONUT MOCHA

NEGRONI

A rich and decadent dessert negroni

THE SPEC

1 oz. Appleton Estate Signature rum
1 oz. cacao nib coffee bean infused coconut oil washed Campari
1 oz. Carpano Antica

Combine ingredients in a mixing glass and stir with ice.
Strain over a large ice cube.
Garnish with a coffee bean or a dried coconut flake.

THE PREP

Cacao nib coffee bean infused coconut oil washed Campari

750mL Campari
75g cacaro nibs
75g dark roast coffee beans
80mL virgin coconut oil

Lightly crush coffee beans in a mortar in pestle, add cacao nibs and crushed beans to Campari and infuse at room temperature. After 2 days, add coconut oil and shake well. Shake several more times throughout the next day. 24 hours after adding the coconut oil, place in the freezer to solidify the coconut oil. Once solid, pour off the liquid and strain to remove cacao nibs and coffee beans.

THE STORY

This drink is my attempt to dessertify a negroni. The coffee and cacao bring additional, more earthy, bitter notes to the drink, while the coconut oil wash helps to smooth out the rough edges. Carpano Antica contributes a nice vanilla top note, and the slight funk from the Appleton is the perfect companion. A touch sweeter and more bitter than a classic negroni, this is a great digestivo after a large meal, a slow sipper with a lingering finish, along with a touch of caffeine to aid in digestion!