Ruby Coffee Negroni

🥃 rocks glassstrong

Lista della spesa

25ml London Dry gin
25ml Campari
25ml sweet red vermouth
15ml coffee liqueur (such as Kahlúa or Tia Maria)
15ml store-bought hibiscus syrup (such as Monin Hibiscus)

Base del barprobabilmente li hai già

1 cup ice cubes for stirring, plus 1 large ice block for serving
1 wide strip fresh orange peel

Come si prepara

1. Chill the Glass

Place a large ice block into your rocks glass to chill while you build the drink.

2. Stir the Cocktail

Combine the gin, Campari, sweet red vermouth, coffee liqueur, and hibiscus syrup in a mixing glass or standard water tumbler.
Fill the mixing glass halfway with standard ice cubes.
Stir smoothly with a barspoon for 20 to 25 seconds until thoroughly chilled and lightly diluted.

3. Strain and Serve

Strain the liquid over the fresh ice block in your prepared rocks glass.
Express the essential oils of the orange peel over the top, give the rim a gentle rub, and tuck the peel alongside the ice.

Guarnizione

Expressed orange peel twist tucked neatly alongside the ice block

Versione analcolica

Replace the gin with 25ml non-alcoholic botanical spirit (such as Seedlip Spice 94), the Campari with 25ml Italian bitter aperitif alternative (such as Lyre's Italian Orange or Sanbitter), the sweet vermouth with 25ml non-alcoholic red vermouth (such as Martini Non-Alcoholic Floreale or Vibrante), and the coffee liqueur with 15ml chilled cold brew espresso concentrate mixed with a dash of vanilla extract.

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