Coffee Negroni Blanco Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">30ml London dry gin</li><li class="ingredients-single-item">30ml white coffee liqueur (Mr Black Cold Brew Coffee Liqueur or similar)</li><li class="ingredients-single-item">30ml blanc vermouth (Dolin Blanc or similar)</li><li class="ingredients-single-item">15ml Suze or other gentian liqueur</li><li class="ingredients-single-item">Orange peel for garnish</li><li class="ingredients-single-item">Coffee bean for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Mixing glass</li><li class="equipment-single-item">Bar spoon</li><li class="equipment-single-item">Jigger</li><li class="equipment-single-item">Hawthorne strainer</li><li class="equipment-single-item">Rocks glass</li><li class="equipment-single-item">Large ice cube mold (or regular ice)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your glassware by placing a large ice cube (or regular ice) in a rocks glass and set aside. A large cube will melt more slowly, minimizing dilution while maintaining the perfect temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the gin, white coffee liqueur, blanc vermouth, and Suze to a mixing glass. The blanc vermouth provides a subtle sweetness that balances the bitterness of the Suze and complements the coffee notes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Fill your mixing glass about ¾ full with clear ice cubes (larger cubes are preferable for slower dilution). Stir gently but consistently for about 30 seconds, or until the mixture is properly chilled and diluted. You'll know it's ready when condensation forms on the outside of the mixing glass.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Using your Hawthorne strainer, pour the stirred cocktail into the prepared rocks glass with the large ice cube. Pour slowly and deliberately to maintain temperature and avoid splashing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cut a strip of orange peel about 5cm long and 2cm wide. Hold the peel skin-side down, about 10cm above the drink, and pinch it to express the oils over the surface of the cocktail. You should see a fine mist of essential oils coat the drink surface, adding aroma and flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Twist the orange peel into a tight spiral and place it on the rim of the glass. If using, add a single coffee bean as a decorative element that also reinforces the coffee aroma. The garnish not only adds visual appeal but continues to release aromatics as you sip.</li></ol>