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This Coffee Negroni Cocktail combines the bold flavors of a classic Negroni with the deep richness of coffee, resulting in a sophisticated yet invigorating drink that is perfect for evenings or special occasions. It has quickly become one of my favorite creations for hosting friends or winding down after a long day.
I created this during a cozy gathering and it quickly became a highlight of the night – now I make it whenever I want a touch of sophistication in a sip!
Ingredients
- Gin: For a crisp herbal base. Choose a quality brand for best results.
- Sweet vermouth: Adds a touch of sweetness and blends harmoniously with the other ingredients. Look for fresh vermouth from a new bottle.
- Campari: The signature bitter note that creates depth and character.
- Coffee liqueur: Brings a velvety coffee richness. Opt for Kahlúa or a craft blend like Mr Black.
- Freshly brewed espresso (chilled): Adds a bold coffee element with its naturally robust flavor.
- Aromatic bitters (optional): Enhances complexity but can be omitted if desired.
- Large ice sphere or several ice cubes: Slowly chills without watering down the drink.
- Orange peel: For a fragrant citrus finish and elegant garnish.
- Whole coffee beans (optional): A stylish garnish that ties in the coffee theme.
How To Make Coffee Negroni Cocktail
- Brew Espresso:
- Brew a shot of espresso and allow it to cool completely before proceeding.
- Combine Ingredients:
- In a mixing glass, add gin, sweet vermouth, Campari, coffee liqueur, chilled espresso, and bitters if using.
- Chill the Mixture:
- Fill the mixing glass with plenty of ice and stir gently for 20 to 30 seconds until the liquid is cold and well combined.
- Prepare Glassware:
- Place a large ice sphere or several ice cubes into a rocks glass to keep the drink chilled.
- Strain and Serve:
- Strain the cocktail into the prepared glass ensuring the blend is smooth and clear.
- Add Garnish:
- Express the oils from an orange peel over the drink; then drop the peel in as garnish. Add whole coffee beans for an optional stylish touch.
One of my favorite aspects of this recipe is the interplay of the espresso’s boldness with the Campari’s bittersweet bite – it reminds me of relaxed late-night conversations with friends.
Storage Tips
If you need to prepare in advance, you can pre-mix the ingredients minus the bitters and espresso and refrigerate in a sealed container for up to 24 hours. Add the espresso and bitters just before serving.
Ingredient Substitutions
Out of gin? Try using vodka for a softer base. No coffee liqueur? A splash of sweetened cold brew concentrate can mimic the coffee notes effectively.
Serving Suggestions
Serve this cocktail as part of a sophisticated dessert pairing menu. It’s especially wonderful alongside dark chocolate or a coffee-flavored mousse.
Cultural and Historical Context
The classic Negroni originated in Italy in the early 20th century and has become a global favorite. This coffee-inspired variation adds a modern twist by incorporating coffee culture into a venerable cocktail tradition.
This drink is ideal for those who appreciate a cocktail that is both refreshing and bold. Customizable and quick, it’s a recipe worth mastering for any occasion that calls for a touch of class.
Recipe FAQs
- → What kind of coffee liqueur works best?
Popular choices include Kahlúa or Mr Black, but any high-quality coffee liqueur with a rich flavor profile will work well.
- → Can I substitute the espresso?
Yes, you can use strong brewed coffee as a substitute if you don't have espresso, but the flavor will be slightly less intense.
- → What type of gin is ideal for this cocktail?
A London Dry gin is a great choice for its balanced herbal and citrus notes, which complement the espresso and vermouth.
- → Do I need aromatic bitters for the drink?
Aromatic bitters are optional but enhance the complexity of flavors, making the drink more rounded.
- → How should I garnish the cocktail?
Use an expressed orange peel for a burst of aroma, and optionally add whole coffee beans for an elevated look and subtle coffee essence.