Go Back
Print

Raspberry Coffee Negroni

A magical combination that's surprisingly simple to make with a London Dry Gin, Chambord, Coffee-infused Vermouth and of course, Campari.

- Difficulty: Intermediate

Servings 1 cocktail
Author Monica C

Ingredients

  • 1 oz London Dry Gin Collective Art's Artisanal used here
  • 3/4 oz Campari
  • 1 oz Coffee-Infused Cinzano Sweet Vermouth
  • 1/4 oz Chambord
  • 3 Raspberries for Garnish

Instructions

  1. In a mixing glass, add all your ingredients, fill with ice and give it a good stir (at least 30 seconds)

  2. Strain over 1 large ice cube and garnish with raspberries.

Recipe Notes

Making the Coffee-Infused Vermouth is straight forward. In a mason jar, add 1/2 cup Cinzano Sweet Vermouth with 1/8 cup fresh Espresso Beans (whole). Let this sit at room temperature for 1 hour. Taste. If you want more coffee flavour, let it sit longer, just keep an eye on it. Strain, cover and let sit in the fridge for a maximum of 30 days. Psst that's because all vermouths should be refrigerated.