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Cocktail History
The Cocoa Negroni is a modern cocktail that was created in 2020 by Alex Sukopp, former bartender of Sips From Scripts, for National Negroni Week. It’s a simple variation of the Negroni that adds Angostura’s cocoa bitters and a Terry’s Chocolate Orange garnish to the iconic classic recipe, which is traditionally made with equal-parts gin, sweet vermouth, and Campari.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a spirit made by redistilling a neutral spirit with juniper berries and other botanicals to develop a distinctive, aromatic flavor.
Sweet Vermouth: This is a type of wine made with red grapes and a blend of herbs and botanicals, which are fermented and then fortified with a neutral spirit and sweetened to develop a rich, grape flavor.
Campari: This is a liqueur made in Italy with a blend of gentian root, herbs, spices, and citrus, distilled alcohol, water, and sugar, which are blended and infused to develop a bold, bitter orange flavor.
Cocoa Bitters: This is a concentrated flavoring made with cocoa, herbs, spices, botanicals, and distilled alcohol, which are macerated or steeped to develop a slightly bitter, chocolate flavor.
Chocolate Orange Wedge: This is a confection made from chocolate and orange oil, which are shaped into an orange wedge and blended to develop a sweet, citrusy-chocolate flavor.
Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Ice Mold: This is used to make a clear ice cube. I used the BERLINZO Premium Clear Ice Cube Maker Mold.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Paring Knife: This is used to cut a slit into the chocolate orange. I used the OXO Good Grips 3.5 Inch Pairing Knife.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Vibrant orange-red color
• Aroma: Citrus and gentian root
• Taste: Slightly sweet and herbal gin flavor at first that evolves into vermouth and a hint of chocolate
• Finish: Bitter Campari notes
Kendall’s Take: “I can’t drink more than a few sips of a Negroni because I find the Campari to be too bracing in this quantity, but I did really like the addition of cocoa. It made the equal-parts template a bit more complex and palatable than I expected. I still won’t be making the Cocoa Negroni for myself, but if I have a friend over who likes them, I’d ask them to try this version around the holidays when chocolate oranges abound.”
Recipe
Cocoa Negroni
Description
The Cocoa Negroni is a modern cocktail that was created in 2020 by Alex Sukopp, former bartender of Sips From Scripts, for National Negroni Week. It's a simple variation of the Negroni that adds Angostura's cocoa bitters and a Terry's Chocolate Orange garnish to the iconic classic recipe, which is traditionally made with equal-parts gin, sweet vermouth, and Campari.
Ingredients
Method
Add gin, vermouth, Campari, and cocoa bitters to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Add a clear ice cube to a lowball glass.
Using a julep strainer, strain into lowball glass.
Express orange wedge into glass.
Carefully cut a slit into Terry’s chocolate orange wedge.
Garnish with Terry’s chocolate orange wedge and orange twist.
