| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Campari |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | White Vermouth infused with fig leaves |
| 0.85 Part 0.85 Oz 25 Ml 2.5 Cl | Porcini butter-washed Montelobos Espadín Mezcal |
| Garnish Garnish Garnish Garnish | Chenpi chocolate feuilletine |
| 1 | Infuse 5 g dried fig leaves with 700 ml Vermouth and cook sous-vide at 52°C for 2 hours, then fine-strain. |
| 1 | Infuse 5 g dried fig leaves with 700 ml Vermouth and cook sous-vide at 52°C for 2 hours, then fine-strain. |
| 1 | Infuse 5 g dried fig leaves with 700 ml Vermouth and cook sous-vide at 52°C for 2 hours, then fine-strain. |
| 1 | Infuse 5 g dried fig leaves with 700 ml Vermouth and cook sous-vide at 52°C for 2 hours, then fine-strain. |
| 2 | Infuse Campari with saffron, using 1 g saffron per 1 L Campari. |
| 2 | Infuse Campari with saffron, using 1 g saffron per 1 L Campari. |
| 2 | Infuse Campari with saffron, using 1 g saffron per 1 L Campari. |
| 2 | Infuse Campari with saffron, using 1 g saffron per 1 L Campari. |
| 3 | For the porcini butter-washed Mezcal, brown unsalted butter with dehydrated porcini, stirring continuously until the butter browns. |
| 3 | For the porcini butter-washed Mezcal, brown unsalted butter with dehydrated porcini, stirring continuously until the butter browns. |
| 3 | For the porcini butter-washed Mezcal, brown unsalted butter with dehydrated porcini, stirring continuously until the butter browns. |
| 3 | For the porcini butter-washed Mezcal, brown unsalted butter with dehydrated porcini, stirring continuously until the butter browns. |
| 4 | Remove from heat, add Mezcal and stir gently. |
| 4 | Remove from heat, add Mezcal and stir gently. |
| 4 | Remove from heat, add Mezcal and stir gently. |
| 4 | Remove from heat, add Mezcal and stir gently. |
| 5 | Infuse for about 30 minutes, freeze overnight, then filter through a coffee filter. |
| 5 | Infuse for about 30 minutes, freeze overnight, then filter through a coffee filter. |
| 5 | Infuse for about 30 minutes, freeze overnight, then filter through a coffee filter. |
| 5 | Infuse for about 30 minutes, freeze overnight, then filter through a coffee filter. |
| 6 | For the chenpi chocolate feuilletine, blanch dried chenpi. |
| 6 | For the chenpi chocolate feuilletine, blanch dried chenpi. |
| 6 | For the chenpi chocolate feuilletine, blanch dried chenpi. |
| 6 | For the chenpi chocolate feuilletine, blanch dried chenpi. |
| 7 | Mix egg white, salt, butter, icing sugar and flour until smooth, spread on a silicone mat and bake at 150°C for 15 minutes. |
| 7 | Mix egg white, salt, butter, icing sugar and flour until smooth, spread on a silicone mat and bake at 150°C for 15 minutes. |
| 7 | Mix egg white, salt, butter, icing sugar and flour until smooth, spread on a silicone mat and bake at 150°C for 15 minutes. |
| 7 | Mix egg white, salt, butter, icing sugar and flour until smooth, spread on a silicone mat and bake at 150°C for 15 minutes. |
| 8 | Cool, crush into small pieces, and mix with melted dark chocolate, roll into a thin sheet, place in a mold and refrigerate until set. |
| 8 | Cool, crush into small pieces, and mix with melted dark chocolate, roll into a thin sheet, place in a mold and refrigerate until set. |
| 8 | Cool, crush into small pieces, and mix with melted dark chocolate, roll into a thin sheet, place in a mold and refrigerate until set. |
| 8 | Cool, crush into small pieces, and mix with melted dark chocolate, roll into a thin sheet, place in a mold and refrigerate until set. |
Stir all ingredients with ice in a mixing glass until well chilled, then strain into a rocks glass over an ice cube. Garnish with chenpi chocolate feuilletine.
Find out how many bottles you’ll need.
Concerto Negroni reimagines the classic as a musical composition, structured like a concerto where vermouth, Campari and the base spirit act as three movements in dialogue. Inspired by Vivaldi’s Autumn, fig-leaf vermouth evokes harvest, while Campari acts as an intermezzo, quiet yet essential. Butter-washed porcini mezcal adds depth, expressing synesthesia.
By evolving the surrounding elements, bartenders continue to explore new expressions of Negroni.
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