Cacao Negroni

Cacao Negroni is a deeply sophisticated, tropical variation of the classic aperitivo that masterfully introduces a rich chocolate nuance to a complex blend of spirits. Stirred to a velvety chill with pineapple rum, bitter Campari, earthy sweet vermouth, a smoky touch of mezcal, and cocoa-rich chocolate bitters, this layered libation is served over a large ice cube and elegantly garnished with an orange twist.

Ingredients:

  • 3/4 oz. Planteray Stiggins Fancy pineapple rum

  • 3/4 oz. Campari

  • 1/2 oz. mezcal

  • 1/2 oz. sweet vermouth

  • 3 dashes of chocolate bitters

Instructions:

  • Add all the ingredients to a mixing glass, followed by ice. Stir to chill and strain into the glass over a large ice cube. Garnish.

  • Optional: Cacao-Infused Campari: Add 2 oz. of cacao nibs to 1 liter of Campari and let infuse for 72 hours. Afterward, strain and refrigerate. Will keep for 3 weeks in the refrigerator. In the cocktail recipe, swap out the Campari and chocolate bitters for the infused Campari.

Attribution:
Recipe: Brandon Ristaino, Jaguar Moon, Ventura
Photo: Lure Digital | July 16, 2025
Origin: Imbibe

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