Cold Brew Negroni

Photo of a Cold Brew Negroni in a rocks glass on a bar

The result of our Cold Brew Negroni recipe is a wonderfully caffeinated take on the classic, bittersweet aperitif. The flavors mesh perfectly with sweet vermouth and walnut bitters for a complex flavor profile.

This is a great warm-weather cocktail when you need a little pick-me-up. And, for folks who enjoy cold drinks in all kinds of weather, it is a year-round treat. And, of course, you can always infuse your Campari with decaf if you prefer.

And, as for the gin, it is worth using the good stuff in this cocktail as the flavor definitely comes through.

Cold Brew Negroni Recipe
Adapted from Food and Wine Magazine
Yields one cocktail

For the Cold Brew Campari
3 ounces coarsely ground coffee
1 liter Campari

For the Cold Brew Negroni
1 ounce Campari cold brew
1 ounce gin
1 ounce sweet vermouth
2 dashes walnut bitters

Make the Cold Brew Campari
(Do ahead)
Steep the cold brew
Combine the 3 ounces of coffee and the liter of Campari in a large mixing bowl and stir. Allow the coffee to steep for 2 hours or overnight in the fridge.

Strain the Cold Brew Campari
Strain the mixture through a chinois, pressing all liquid out of the grounds. Funnel back into the Campari bottle.

Make Cold Brew Negroni
Combine cold brew Campari, gin, sweet vermouth, and walnut bitters in a mixing glass filled with ice. Stir until frosted.

Fill a rocks glass with large ice cubes and strain the drink over the ice.

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