| 1.15 Part 1.15 Oz 35 Ml 3.5 Cl | Campari infused with cashew nuts |
| 1.15 Part 1.15 Oz 35 Ml 3.5 Cl | Espolòn Tequila |
| 1.15 Part 1.15 Oz 35 Ml 3.5 Cl | Red Vermouth infused with cocoa nibs |
| As needed As needed As needed As needed | Ranch salt (Coarse salt 100 g, Powdered chicken bouillon 100 g, Smoked paprika 20 g, Onion powder 20 g) |
| 1 | Infuse 150 g cashew nuts with 500 ml Campari in a vacuum bag. |
| 1 | Infuse 150 g cashew nuts with 500 ml Campari in a vacuum bag. |
| 1 | Infuse 150 g cashew nuts with 500 ml Campari in a vacuum bag. |
| 1 | Infuse 150 g cashew nuts with 500 ml Campari in a vacuum bag. |
| 2 | Cook sous-vide at 60°C for 30 minutes. |
| 2 | Cook sous-vide at 60°C for 30 minutes. |
| 2 | Cook sous-vide at 60°C for 30 minutes. |
| 2 | Cook sous-vide at 60°C for 30 minutes. |
| 3 | Chill in an ice bath, fine strain and refrigerate. |
| 3 | Chill in an ice bath, fine strain and refrigerate. |
| 3 | Chill in an ice bath, fine strain and refrigerate. |
| 3 | Chill in an ice bath, fine strain and refrigerate. |
| 4 | Repeat with 100 g cocoa nibs and 500 ml Vermouth. |
| 4 | Repeat with 100 g cocoa nibs and 500 ml Vermouth. |
| 4 | Repeat with 100 g cocoa nibs and 500 ml Vermouth. |
| 4 | Repeat with 100 g cocoa nibs and 500 ml Vermouth. |
| 5 | Prepare the ranch salt by combining coarse salt, powdered chicken bouillon, smoked paprika and onion powder. |
| 5 | Prepare the ranch salt by combining coarse salt, powdered chicken bouillon, smoked paprika and onion powder. |
| 5 | Prepare the ranch salt by combining coarse salt, powdered chicken bouillon, smoked paprika and onion powder. |
| 5 | Prepare the ranch salt by combining coarse salt, powdered chicken bouillon, smoked paprika and onion powder. |
| 6 | Store in an airtight container. |
| 6 | Store in an airtight container. |
| 6 | Store in an airtight container. |
| 6 | Store in an airtight container. |
Moisten the rim of a short glass, coat with ranch salt and remove excess. Chill a mixing glass with ice, discard excess water, then stir the cocktail ingredients until well chilled. Fine-strain into the prepared glass over one large ice cube.
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Inspired by the land and its bounty, tequila — with its green, herbal notes — pairs beautifully with the chocolate notes of cocoa and the sweetness of chestnuts. An excellent cocktail to enjoy alongside spicy food. Always serve it well chilled and with a generous amount of salt on the rim of the short glass.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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