The classic Negroni is the bitter aperitif style drink that has really taken the cocktail world by storm. It’s bold bitter flavor makes it unique, and also provides a perfect template for experimentation (such as this White Negroni).

The two most popular ways to tweak the Negroni seem to be either substituting out an ingredient (or two), or infusing one of the elements. There are lots of different flavors that would be great for this drink, and I have seen all different fruit, herbs, and spices being used, but we are going to keep it pretty simply with this Coffee Negroni.

This recipe is certainly not an original, but use it as some inspiration to make your own Negroni variations.

Step one of the process is simple. Add about a tablespoon of coffee beans to a small glass container, then add 2 1/2 oz of Campari. Let the Campari infuse with coffee at room temperature for 24 hours before straining out the beans.

There is one key to make sure this process works nicely.

USE A REALLY CLEAN GLASS CONTAINER! Whenever you infuse alcohol you should clean it with something neutral, like strong alcohol, before rinsing it thoroughly. If you use plastic, or glassware with any dish soap residue, the end result can have some funny tastes to it…. not what we are after.

The rest is easy.

Just use your favorite gin and sweet vermouth.

Like with the regular version, the Coffee Negroni will be slightly different based on the gin vermouth that you use. In this version I used Citadelle gin, and Cocchi de Americano, but use what you already have.

Whenever I make the trip to the liquor store for vermouth I try to scope around and try one that I am not familiar with. The differences between them are unique and fun to taste, and eventually you will narrow it down to your favorite two or three.

However, the world of vermouth/amaro/bitters can be quite overwhelming, so if you are totally new grab one that sounds good or has a cool label and is not that absolute bottom shelf cheap stuff.

When I make this I choose to skip on the garnish. I think the coffee is enough extra flavor without the typical orange peel expressed over top, but if you still want to feel free to use some orange peel in yours.

You can make a Coffee Negroni by infusing the Campari or the vermouth. You can also try it in a Boulevardier or an Americano.

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