Gin

Ember Negroni

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

Build

• 1 oz London dry gin
• 1 oz cacao-infused Campari
• 1 oz sweet vermouth

Stir with ice until cold and glossy. Strain over fresh ice in a rocks glass.

Finish

Garnish with a flamed grapefruit peel. The slight bitterness from the char should mirror the bitter structure of the aperitivo.

House Note

If the drink reads too intense before dinner, reduce the Campari by a quarter ounce and replace it with vermouth.