Portolono

[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.

Portolono

The recipe box is closed. Read about why and how to export your data »

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. 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.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: