Breakfast Negroni Cocktail – A Fistfull of Cocoa Puffs
We’re big fans of all things Negroni here at Drunken Diplomacy. The 1:1:1 blend of gin, sweet vermouth and Campari is a classic, and the formula is fun to riff on. We’ve made dozens of riffs on the drink, with every base spirit imaginable. Now that San Francisco is starting to open up again, we’ve been starting to revisit some of our favorite old haunts here in the Mission District in person.
The highlight of the last Negroni Week was Wildhawk’s Breakfast Negroni cocktail. The star ingredient is the Cocoa Puff infused Sweet Vermouth. The drink is sweet, but not cloyingly so. It’s light, refreshing, and full bodied. The drink is in classic Negroni proportions with a dash of chocolate salt bitters for good measure. The cocktail also originally used Martini Gran Lusso sweet vermouth. This was a limited release to celebrate Martini & Rossi’s 150th anniversary, and featured a Barbera wine based, mixed with Trebbiano white wine and Moscato. The wines were aged for eight years.
- 1 oz Gin (Beefeater)
- 1 oz Campari
- 1 oz Cocoa Puff Infused Vermouth (Martini Gran Lusso)
- 1 Dash Chocolate Salt Bitters
Small cereal bowl
- Add all ingredients to a cocktail strainer with ice.
- Stir and strain into cereal bowl.
- Garnish with Ice
Cocoa Puff Infused Sweet Vermouth
Add 1 cup cocoa puffs to 3 cups sweet vermouth for an hour. Strain several times to remove cocoa puffs. Keeps in the fridge for a few weeks.