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Chocolate Negroni

Chocolate Negroni

Serve up this tasty take on the negroni, from mixologist Naren Young, for a classic with a twist.

  • Yield: 1


  • 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.