Aldea's Brian Block makes this delectable variation on the classic Negroni, using Punt e Mes Italian vermouth, Aperol, and cocoa-nib infused gin.
- 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
For cocoa-nib infused gin: add cocoa nibs to gin, reseal and let rest for 12 hours.
For the cocktail: Stir all ingredients and strain into a coupe glass. Hold orange twist next to flame and squeeze over cocktail.