Chocolate Negron (Narey Young)
Recipe:
- 30ml gin, preferably Fords
- 22.5ml Punt e Mes
- 22.5ml Campari
- 7.5ml dark crème de cacao
- 3 dashes chocolate bitters
Combine all ingredients in a mixing glass over ice and stir. Strain into a rocks glass over ice and garnish with an orange wedge and grated chocolate.
One of surely dozens of variations worldwide of a Chocolate Negroni! Such chocolatey variations on the classic are often made as a Rum Negroni. Here, however, from the famous Dante (which frequently appeared on the World's 50 list) in New York, it's made in the classic style with gin, Punt e Mes, and plain crème de cacao, along with the matching bitters.
Accordingly, there isn't much to explain. The Punt e Mes brings a richness and body that pairs well with cocoa, striking a balance between amaro and vermouth. A pleasantly dry chocolate note keeps coming through, but overall it remains just a nice undertone and complement, rather than becoming too much of a dessert drink.
Source: Naren Young, Dante, NYC, USA
