Coley Negroni

Erik Eastman | St. Paul, Minnesota

Infusing Campari with coffee beans can extract their roasted, chocolatey flavor and their oiliness, which helps round out a cocktail. Erik Eastman’s Coley Negroni utilizes the complex ingredient, pairing it with bittersweet Amaro Averna in this simple riff on the classic.

Ingredients

Serving: 1

  • 1 1/2 ounces gin, preferably Beefeater
  • 1 1/2 ounces gin, preferably Beefeater
  • 1 ounce coffee-infused Campari (see Editor’s Note)
  • 1 ounce coffee-infused Campari (see Editor’s Note)
  • 3/4 ounce sweet vermouth, preferably Cocchi Torino
  • 3/4 ounce sweet vermouth, preferably Cocchi Torino
  • 1/2 ounce Amaro Averna
  • 1/2 ounce Amaro Averna

Garnish: grapefruit twist

Directions
  1. Combine all ingredients in a mixing glass with plenty of ice and stir thoroughly to combine and dilute.
  2. Strain into a chilled lowball glass over a large ice cube, and garnish with a grapefruit twist.
Editor's Note

Coffee-infused Campari
Combine 1/4 cup whole coffee beans and 1 liter of Campari at room temperature for 3 to 6 hours. Taste each hour, and strain when the infusion reaches your desired infusion intensity.

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