Coffee Kiss Negroni

The Coffee Kiss Negroni gets its touch from the awesome DSM Coffeespirit. It's a simple recipe, and it is not too sweet.

Source: The recipe is a riff on an existing recipe with different ingredients.


  • 20 ml
    HYGGE gin (Gin)
  • 30 ml
    HELMUT – Der Rote (Red Vermouth)
  • 30 ml
    campari (Herbal Liqueur)
  • 10 ml
    DSM kaffeegeist (Herbal Liqueur)
how to mix:
Combine all the ingredients (except the garnish !) in a rocks glass filled with one large ice ball. Stir until chilled, for about 30 seconds. Add your garnish.
3x coffee beans
Place it on the ice.
a rocks glass filled with a dark red liquid with a blue background behinde
Timo Wessels
Rights: Creator
Copyright: Copyright

beverage details


bar technique:
bar spoon, jigger
coffee beans


Aperitivo, Brunch, Herbal
Autumn, Garden Party, Rock 'n' Roll

aroma chart

  • Alc. Strength
  • Herbal
  • Bitter
  • Sweetness
Acacia, Coffee, Orange
clean, earthy, firm

detailed mixing instructions

  1. Prepare your Mise en Place.
  2. Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
  3. Prepare your garnish.
  4. Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
  5. Add one ice ball into the serving glass.
  6. Pour all ingredients into the chilled serving glass.
  7. Stir until chilled, for about 30 seconds.
  8. Add your garnish.
  9. Clean up your working station.

mixing tips

mise en place

  • Try to use cold liquids to mix the drink.


  • A chilled glass keeps your drink longer and more enjoyable.


  • Check if the used Fortified Wine is in good condition.

editor recipe notes

The Coffee Kiss Negroni is an effortless Negroni style with a slight touch of coffee spirit. We like the Brands from DSM, the Deutsche Spirituosen Manufaktur. Because of the intense scent and flavor of the coffee spirit, we are just using 10ml in the entire drink. You could use coffee liqueur for flavor, but you always have some sugar in the liqueur. We wanted it dry and still flavourful. That’s why a spirit is there a better choice. We like to put espresso beans as a garnish inside. Otherwise, if you use a citrus zest, the scent might overload the drink’s aromas.

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