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.
Image Source: supermachine.art
ingredients
- 20ml Hygge Gin (gin)
- 30ml Helmut – Der Rote (red sweet vermouth)
- 30ml Campari (bitter aperitif)
- 10ml Dsm Kaffeegeist (coffee spirit)
glassware:
Rocks
technique:
build in / stir
garnish:
3x coffee beans
mixing instructions
- 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.
- Prepare your Mise en Place.
- Chill the serving glass with either crushed ice or ice cubes. Or place it in a fridge or freezer.
- Prepare your garnish.
- Take the chilled glass out of the fridge/freezer. If you used ice to chill the serving glass, remove everything from the glass.
- Add one ice ball into the serving glass.
- Pour all ingredients into the chilled serving glass.
- Stir until chilled, for about 30 seconds.
- Add your garnish.
- Clean up your working station.
how to garnish
- 3x coffee beans, Place it on the ice.
mixing tips
General
- Start with the cheapest ingredients (the syrup) first.
- Try to use cold liquids to mix the drink. It will give you more control over the dilution.
Mise En Place
- Keep all equipment and ingredients within range. It will be easier and faster to mix the drink.
Ice
- If you use a large ice ball, after removing it from the freezer, let it stay for some minutes. Otherwise, it might crack once you pour the liquid over the ice ball.
flavour and texture
Aroma:
coffee, juniper, orange
Flavour:
black fruit, chocolate, coffee
Texture:
closed, earthy, rich
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.