[Photograph: Alice Gao]

Aldea's Brian Block makes this delectable variation on the classic Negroni, using Punt e Mes Italian vermouth, Aperol, and cocoa-nib infused gin.


About This Recipe

Active time:5 minutes
Total time:12 hours
Special equipment:lighter, strainer


  • For the cocoa-nib infused gin:
  • 3 tablespoons cocoa nibs
  • 1 750 mL bottle Beefeater gin
  • For the cocktail:
  • 1 ¼ ounces cocoa-nib infused gin
  • 1 ¼ ounces Punt e Mes
  • 1 ¼ ounces Aperol
  • Garnish: orange twist


  1. 1

    For cocoa-nib infused gin: add cocoa nibs to gin, reseal and let rest for 12 hours.

  2. 2

    For the cocktail: Stir all ingredients and strain into a coupe glass. Hold orange twist next to flame and squeeze over cocktail.

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