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St. Agrestis · Cocktail library

Hoji-Tea Negroni

A stirred Campari recipe built on hoji tea–infused gin, with coffee liqueur, chocolate bitters and a melted chocolate garnish.

Go to the recipe ↓

The Hoji-Tea Negroni is stirred and served over a large cube in a rocks glass. Gin carries the largest measure, twice the Campari or the sweet vermouth, with a separate bitter liqueur and a little coffee liqueur alongside. The gin is the part to plan for: the hoji tea goes into it as a short room-temperature infusion before any drink is mixed. The chocolate bitters are held back from the stir and dashed onto the finished drink.

Recipe 1 · Campari

Campari: hoji tea–infused gin

Contains alcohol

Ingredients

Original recipe quantities.

See the proportions

Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.

Campari
18%
Gin infused with Hoji tea
36%
Sweet Vermouth
18%
Coffee liqueur
9%
Bitter liqueur
18%

Method as published

  1. Combine 500 ml gin with 20 g hoji tea and leave at room temperature for 15 minutes.
  2. Pour through a coffee filter and bottle the infused gin.
  3. Put the infused gin, Campari, sweet vermouth, coffee liqueur and bitter liqueur in a mixing glass with ice. Leave out the chocolate bitters.
  4. Stir until well chilled, then strain into a rocks glass over one large ice cube.
  5. Add the 3 dashes of chocolate bitters on top of the drink.

Garnish Homemade melted chocolate. The source does not say how to prepare it or where to place it.

  • Hoji tea gin: 500 ml gin, 20 g hoji tea, 15 minutes at room temperature, filtered through a coffee filter. Each drink uses 20 ml, so one batch serves multiple drinks.
  • Bitter liqueur is listed generically and separately from Campari; the source names no brand.
  • The melted chocolate garnish is described only as homemade; no recipe is given.

Recipe source: Campari ↗

What to buy and make ahead

The infused gin is a batch component, made and bottled before mixing. Beyond the gin and hoji tea, the bottle list is Campari, sweet vermouth, a second bitter liqueur that the source leaves unbranded, coffee liqueur and chocolate bitters. The chocolate for the garnish also has to be melted, though the source gives no method.