Negroni Nero

Authormatthew

Olive brine mixed with Angostura Bitters and squid ink releases a great salinity to extract the citrus and chocolate notes of Mr Black.

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 1.50 oz Chicory Root Berto Gin
 0.25 oz Mr Black Coffee Liqueur
 0.50 oz Averna
 0.75 oz Campari
 4 dashes Trinidad Cepha Bitters
Trinidad Cepha Bitters
 1 bottle of Angostura Bitters
 3 oz Olive Brine
 1 tsp Squid Ink
1

Add spirits and bitters into a rocks glass

2

Place chipped large rock of ice into glass

3

Stir 7-10 times

4

Place trimmed half moon orange slice on side of the glass for the guest to add if they wish

Chicory Root Gin
5

Put 200g of non caffeinated chicory root with one 750ml bottle of gin inside a zip lock bag

6

Sous Vide at 145 degrees for 2 hours

7

Strain and enjoy!

Trinidad Cepha Bitters
8

Blend together until mixed perfectly

9

Add to bitters bottle

Ingredients

 1.50 oz Chicory Root Berto Gin
 0.25 oz Mr Black Coffee Liqueur
 0.50 oz Averna
 0.75 oz Campari
 4 dashes Trinidad Cepha Bitters
Trinidad Cepha Bitters
 1 bottle of Angostura Bitters
 3 oz Olive Brine
 1 tsp Squid Ink

Directions

1

Add spirits and bitters into a rocks glass

2

Place chipped large rock of ice into glass

3

Stir 7-10 times

4

Place trimmed half moon orange slice on side of the glass for the guest to add if they wish

Chicory Root Gin
5

Put 200g of non caffeinated chicory root with one 750ml bottle of gin inside a zip lock bag

6

Sous Vide at 145 degrees for 2 hours

7

Strain and enjoy!

Trinidad Cepha Bitters
8

Blend together until mixed perfectly

9

Add to bitters bottle

Negroni Nero

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