Crafted with 300-year-old heritage hojicha from Kyoto. A complex, velvety cocktail where the deep-roasted notes of green tea meet the bitterness of coffee and the richness of chocolate. Elegant, bold, and timeless.
Hoji-Tea Negroni
The Hoji-Tea Negroni recipe
Ingredients
Recipe
How to serve
Ingredients
| 0.35 Part 0.35 Oz 10 Ml 1 Cl | Campari |
| 0.65 Part 0.65 Oz 20 Ml 2 Cl | Gin infused with Hoji tea |
| 0.35 Part 0.35 Oz 10 Ml 1 Cl | Sweet Vermouth |
| 0.15 Part 0.15 Oz 5 Ml 0.5 Cl | Coffee liqueur |
| 0.35 Part 0.35 Oz 10 Ml 1 Cl | Bitter liqueur |
| 3 Dashes 3 Dashes 3 Dashes 3 Dashes | Chocolate bitters |
| Garnish Garnish Garnish Garnish | Homemade melted chocolate |
Recipe
| 1 | Infuse 500 ml Gin with 20 g Hoji tea at room temperature for 15 minutes. |
| 1 | Infuse 500 ml Gin with 20 g Hoji tea at room temperature for 15 minutes. |
| 1 | Infuse 500 ml Gin with 20 g Hoji tea at room temperature for 15 minutes. |
| 1 | Infuse 500 ml Gin with 20 g Hoji tea at room temperature for 15 minutes. |
| 2 | Filter through a coffee filter and bottle. |
| 2 | Filter through a coffee filter and bottle. |
| 2 | Filter through a coffee filter and bottle. |
| 2 | Filter through a coffee filter and bottle. |
How to serve
Stir all ingredients, except chocolate bitters, with ice in a mixing glass until well chilled, then strain into a rocks glass over a large ice cube. Add chocolate bitters on top and garnish with homemade melted chocolate.
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THE ALCHEMY OF
NEGRONI TWIST
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