Chocolate Negroni
- 1 oz gin (Plymouth)
- 3/4 oz Punt e Mes
- 3/4 oz Campari
- 1 tsp (5 ml) crème de cacao
- 2 dashes chocolate molé bitters
Combine ingredients in an unchilled rocks glass. Carefully add a large ice cube and stir until chilled (about 10 seconds). Garnish with an orange twist.
This is another recipe we discovered in Paul Clarke's The Cocktail Chronicles in the wonderful section featuring recipes that are modifications of the classics. The Educated Barfly also demonstrates how to make the drink though he uses a sweet vermouth rather than specifying Punt e Mes. We agree with Paul Clarke that Punt e Mes is particularly well suited as a companion to the hint of chocolate.
The drink was created some time in the 2000s by Naren Young, an Australian bartender at Dante in New York City. The drink is a delightful Negroni variation with an unmistakable hint of chocolate from the crème de cacao and molé bitters.