I enjoy a Boulavadier but sometimes I want a bitter sweet drink and when I saw a receipe that utilises a cacao infused campari and Mr black, I tried it and I really enjoyed it but then I thought let's add the amaro montenegro, replacing the red vermouth for a bitter sweet, citrusy flavour profile. Thus this drink is born!
Dark Cacao Nibs-Infused Campari
1 Tablespoon of Cacao Nibs
250 ml of Campari
Combine both ingredients in a Jar and let it infused for 24hours.
Fine strain and bottle it
1. Add all ingredients into a mixing glass.
2. Add ice and stir 60seconds.
3. Strain and pour into a dof glass with a large clear ice.
4. Garnish with a orange peel