Cocoa Negroni

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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.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Gin: This is a spirit made with juniper berries, botanicals, and alcohol. I used Prairie Organic Spirits Navy Strength Gin.

Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Carpano Antica Formula Vermouth.

Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.

Cocoa Bitters: This is a food product made with cocoa, botanicals, herbs, and alcohol. I used Angostura Cocoa Bitters.

Chocolate Orange Wedge: This is a candy made with cocoa, orange oil, milk, and sugar. I used Terry's Chocolate Orange Wedges.

Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.

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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.

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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 Rating: ⭐⭐⭐

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."

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Recipe