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Portolono
Aldea's Brian Block makes this delectable variation on the classic Negroni, using Punt e Mes Italian vermouth, Aperol, and cocoa-nib infused gin.
Portolono
About This Recipe
| Yield: | 1 |
| Active time: | 5 minutes |
| Total time: | 12 hours |
| Special equipment: | lighter, strainer |
Ingredients
- 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
Procedures
-
1
For cocoa-nib infused gin: add cocoa nibs to gin, reseal and let rest for 12 hours.
-
2
For the cocktail: Stir all ingredients and strain into a coupe glass. Hold orange twist next to flame and squeeze over cocktail.
