Bottled chocolate orange negroni

Bottled chocolate orange negroni
  • Serves icon Makes 840ml (enough for 8 cocktails)
  • Time icon Hands-on time 10 min

Bottle up chocolate-orange negronis to make fabulous homemade gifts. The flavours mingle and mellow in the bottle, making for a seriously smooth sip.

Browse more homemade food and drink gift recipes.

Nutrition: per serving

Calories
186kcals
Fat
0g
Protein
trace
Carbohydrates
7.2g (7.2g sugars)
Fibre
0g
Salt
trace
Calories
186kcals
Fat
0g
Protein
trace
Carbohydrates
7.2g (7.2g sugars)
Fibre
0g
Salt
trace

Ingredients

  • 300ml dry gin (we used Tanqueray)
  • 225ml sweet red vermouth (we used Punt e Mes)
  • 225ml Campari
  • 75ml crème de cacao or chocolate liqueur (we used Mozart Dark Chocolate Liqueur)
  • 8 dashes Angostura orange bitters (optional but recommended)
  • Pared zest 1 orange

You’ll also need

  • Clean glass bottles

Method

  1. Measure out and pour all the ingredients (except the orange zest) into a large jug and give them a good mix. Put a strip of orange zest in each bottle then, using a funnel, begin filling them up. Give the cocktail a good stir right before you fill each bottle to ensure each one is getting an even mix of the ingredients.
  2. Seal and label the bottles. The negroni is best served in a glass full of ice, stirred for about 20 seconds, then garnished with a twist of orange peel or a thin slice of fresh orange. You can also grate a little dark chocolate over the top for added chocolate-orange goodness.

delicious. tips

  1. You can easily scale up the amount of negroni to fill more bottles – the beauty of cocktails is that the ratios are easily multiplied or divided. If you fancy just making a small one for yourself, divide the gin, vermouth, Campari and chocolate liqueur by 10, then add a single dash of bitters and a twist of orange peel to garnish.

  2. The negroni will keep indefinitely but is best enjoyed within 6 months. Shake the bottle before pouring.

  3. Bottle-aged cocktails are a no-brainer for homemade gifts. In the bottle, the various flavours have time to mingle and mellow, resulting in a seriously smooth sip once poured over ice.

Recipe By

Tom Shingler

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