I was eating some left over orange chocolates from Christmas and it left me craving an adjacent cocktail. I decided to try to infuse a gin and turn it into a twist on a Negroni that still drank like a Negroni

Turned out to be unreal. One of my favorite cocktails I’ve ever made. The cacao was way deeper than I thought it would be and rounded everything out without adding sweetness, while the orange keeps it bright and bitter while still being unmistakably Negroni. Still sharp and balanced and crazy easy to drink.highly recommend

**Gin infusion (375 ml Beefeater):**

-12 g cacao nibs, lightly crushed

-4–6 wide orange peel strips (no pith)

-Infused for an hour or two

**Batch:**

-375 ml infused gin

-375 ml Campari

-344 ml Cocchi di Torino

-31 ml Cointreau

-24 dashes Angostura Orange

-12 dashes Angostura Cocoa

**Per Drink**

-30 ml infused gin

-30 ml Campari

-27.5 ml Cocchi di Torino

-2.5 ml Cointreau

-2 dashes Angostura Orange

-1 dash Angostura Cocoa

Serve over a big cube, express orange peel. Garnish with orange peel and orange chocolate chunk.