Serve up this tasty take on the negroni, from mixologist Naren Young, for a classic with a twist.
- 1.5 ounces Plymouth gin
- 1 ounce Campari
- 3/4 ounce Punt e Mes vermouth
- 1/4 ounce white creme de cacao
- 2 to 3 dashes Chocolate Mole bitters
- Orange twist, for garnish
Combine gin, Campari, vermouth, creme de cacao, and bitters in a shaker with ice and stir until well chilled. Strain into a double rocks glass over 1 large ice cube. Garnish with a large orange twist.
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