| 1 Part 1 Oz 30 Ml 3 Cl | Campari |
| 1 Part 1 Oz 30 Ml 3 Cl | Bulldog Gin |
| 0.65 Part 0.65 Oz 20 Ml 2 Cl | Red Vermouth |
| 0.35 Part 0.35 Oz 10 Ml 1 Cl | Dry Vermouth |
| 2 Dashes 2 Dashes 2 Dashes 2 Dashes | Cocoa bitters |
| 5 G 5 G 5 G 5 G | Dried fig leaf |
| 3 G 3 G 3 G 3 G | Coffee beans |
| 60 G 60 G 60 G 60 G | Jocoque, fermented Mexican dairy |
| 30 G 30 G 30 G 30 G | Honey |
| 2 Pcs 2 Pcs 2 Pcs 2 Pcs | Cocoa nibs |
| 1 | Combine jocoque with honey and cocoa nibs, then freeze. |
| 1 | Combine jocoque with honey and cocoa nibs, then freeze. |
| 1 | Combine jocoque with honey and cocoa nibs, then freeze. |
| 1 | Combine jocoque with honey and cocoa nibs, then freeze. |
| 2 | Infuse the spirits with fig leaves and coffee for 10 minutes, then strain. |
| 2 | Infuse the spirits with fig leaves and coffee for 10 minutes, then strain. |
| 2 | Infuse the spirits with fig leaves and coffee for 10 minutes, then strain. |
| 2 | Infuse the spirits with fig leaves and coffee for 10 minutes, then strain. |
Stir all ingredients with ice in a mixing glass until well chilled, then strain into an Old Fashioned glass.
Combine all ingredients, filter the mixture, add 30 ml water per serving, then bottle and refrigerate. At the time of service, pour directly into the glass.
Find out how many bottles you’ll need.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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