Portolono

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.

  • Yield:1
  • Active time: 5 minutes
  • Total time:12 hours

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

Directions

  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.