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Cocktail History
The Cocoa Negroni is a Sips From Scripts original cocktail that was created as a variation of the Negroni in honor of our first time celebrating National Negroni Week in 2020. It adds Angostura’s cocoa bitters and a Terry’s Chocolate Orange garnish to the iconic classic recipe, which is traditionally made with equal-parts gin, sweet vermouth, and Campari.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a spirit made with juniper berries, botanicals, and alcohol. We used Prairie Organic Spirits Navy Strength Gin because it has a high alcohol content and features notes of lemon zest, angelica root, and blended spices. For a mocktail version of this drink, try MONDAY Zero Alcohol Gin in place of the gin.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. We used Carpano Antica Formula Vermouth because it’s a high quality vermouth with dark notes of herbs, figs, licorice, cinnamon, and cocoa. For a mocktail version of this drink, try Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth.
Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol. For a mocktail version of this drink, try Giffard Non-Alcoholic Bitter Syrup in place of the bitter liqueur.
Cocoa Bitters: This is a food product made with cocoa, botanicals, herbs, and alcohol. We used Angostura Cocoa Bitters.
Chocolate Orange Wedge: This is a candy made with cocoa, orange oil, milk, and sugar. We used Terry’s Chocolate Orange Wedges.
Orange Twist: This is the peel of an orange that has been twisted into a corkscrew shape.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. We used the A Bar Above Julep Strainer.
Ice Mold: This is used to make a clear ice cube. We used the BERLINZO Premium Clear Ice Cube Maker Mold.
Peeler: This is used to remove the garnish peel from the citrus. We used the OXO Good Grips 2-Piece Peeler Set.
Paring Knife: This is used to cut a slit into the chocolate orange. We used the OXO Good Grips 3.5 Inch Pairing Knife.
Tasting Notes
The Cocoa Negroni features aromas of citrus and Campari, and the initial taste is sweet at first with notes of chocolate before fading into pleasant Campari bitterness on the swallow.
Our Opinion of This Cocktail Recipe: Although Kendall can’t really drink any variation of a Negroni yet because she finds Campari to be too bitter for her palate, Alex really enjoyed this simple version. The cocoa flavors and chocolate orange add even more complexity to the drink, especially if you nibble on the garnish as you sip.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Recipe
Add gin, vermouth, Campari, cocoa bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a lowball glass over a clear ice cube.
Express orange wedge into glass.
Carefully cut a slit into Terry’s chocolate orange wedge.
Garnish with Terry’s chocolate orange wedge and orange twist.
Ingredients
Directions
Add gin, vermouth, Campari, cocoa bitters, and cubed ice to a mixing glass.
Stir for 30-45 seconds.
Strain into a lowball glass over a clear ice cube.
Express orange wedge into glass.
Carefully cut a slit into Terry’s chocolate orange wedge.
Garnish with Terry’s chocolate orange wedge and orange twist.
Make It a Mocktail: Use MONDAY Zero Alcohol Gin in place of the gin, Lyre’s Non-Alcoholic Apéritif Rosso in place of the sweet vermouth, and Giffard Non-Alcoholic Bitter Syrup in place of the bitter liqueur to try a booze-free version of this drink.
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More Campari Cocktails
If you like this Campari cocktail recipe, here are a few others we’ve tried that you may enjoy:
Rhubarb & Gingerbread Negroni: A gin cocktail made with Campari, sweet vermouth, gingerbread syrup, and an orange peel
Jungle Bird: A rum cocktail made with Campari, lime juice, simple syrup, pineapple juice, and a lime wheel
Garibaldi: A Campari cocktail made with orange juice and an orange slice
Old Pal: A whiskey cocktail made with dry vermouth, Campari, and an orange twist
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