Uploaded March 2026 | Updated September 2026, 5 days ago
If you love bold, tropical flavors, this Coconut Cacao Negroni riff is worth trying. It’s rich, earthy, and a little unexpected, with toasted coconut and cacao giving a unique twist on a classic favorite.
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Coco-Chaos Negroni Recipe:
• 1¼ oz infused gin
• ¾ oz Campari
• ¾ oz sweet vermouth
• ¼ oz mastiha liqueur (Skinos)
• Garnish: makrut lime leaf
Infused gin Instructions:
You’ll need :
• 300 ml Plymouth gin
• 55 g toasted coconut chips
• 30 ml melted cacao butter
Combine gin, coconut, and cacao in a sous vide bag and cook at 65°C for 1 hour. Chill and freeze until the fat firms up, then strain and press the liquid the coconut soaked up.
PRO TIP : keep the gin in the fridge while filtering to make sure the oil doesn’t liquify while warming up.
If you love bold, tropical flavors, this Coconut Cacao Negroni riff is worth trying. It’s rich, earthy, and a little unexpected, with toasted coconut and cacao giving a unique twist on a classic favorite.
SHOP YOU KLARIS ICE MAKER HERE ➡️
craftklaris.com/discount/TOTR10?redirect=/products/klaris-clear-ice-maker
DON'T FORGET THE PROMO CODE FOR YOUR 1O% DISCOUNT ➡️ TOTR10
FREE COCKTAIL BIBLE V.2 ➡️ https://totr.ck.page/3308168d16
FREEZER DOOR COCKTAIL EBOOK ➡️ patreon.com/totr/shop/byob-cocktail-ebook-no-10-october-94471?source=storefront
Promo Code : AC81A
TRY STEVE THE BARTENDER BITTERS ➡️ https://shop.stevethebartender.com.au/?ref=TOTR10
USE MY CODE TOTR10 FOR 10% OFF
Coco-Chaos Negroni Recipe:
• 1¼ oz infused gin
• ¾ oz Campari
• ¾ oz sweet vermouth
• ¼ oz mastiha liqueur (Skinos)
• Garnish: makrut lime leaf
Infused gin Instructions:
You’ll need :
• 300 ml Plymouth gin
• 55 g toasted coconut chips
• 30 ml melted cacao butter
Combine gin, coconut, and cacao in a sous vide bag and cook at 65°C for 1 hour. Chill and freeze until the fat firms up, then strain and press the liquid the coconut soaked up.
PRO TIP : keep the gin in the fridge while filtering to make sure the oil doesn’t liquify while warming up.
