Recipe: Cocoa Negroni

A new addition to the menu of Perth bar, Testun, this Negroni includes cocoa-infused Campari.
See second recipe card for details on how to make your own infusion!

Cocoa Negroni


  • 30ml Cocoa Infused Campari
  • 30ml Dal Professore Sweet Vermouth
  • 30ml Republic of Fremantle Full Bodied Gin


  1. Pour gin, vermouth and Campari into a chilled mixing glass.
  2. Fill with ice and stir well until the glass feels cold, and the mixture is slightly dilute.
  3. Strain into a chilled tumbler, fill with fresh ice and garnish with an orange peel.

Cocoa-infused Campari


  • 750ml Campari
  • 50g Cocoa nibs


  1. Put the cocoa nibs and Campari in a glass jar, seal and store in a dark cool place for 3 days, gently shaking the jar occasionally.
  2. After 3 days strain the campari through a mesh sieve into a glass bottle and discard the solids.
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