Espresso Negroni
Part Negroni, part after-dinner pick-me-up, the Espresso Negroni takes a familiar classic somewhere darker.
Copperpenny No. 005 Social Gin provides the botanical backbone, while Campari and sweet vermouth bring the bittersweet structure of a traditional Negroni. Coffee liqueur adds richness, a small splash of coffee deepens the roasted character, and coffee bitters tie the whole thing together.
Rich without becoming heavy, bitter without being austere—it’s the kind of cocktail that makes choosing between coffee and another drink unnecessary.
| GLASS | Rocks Glass |
| GARNISH | 2 Coffee Beans |
| PROCESS | Stirred |
Method
Add the Social Gin, sweet vermouth, coffee liqueur, Campari, coffee and coffee bitters to a mixing glass.
Fill generously with ice and stir for approximately 20–25 seconds, until thoroughly chilled and properly diluted.
Strain over one large cube in a rocks glass.
Finish with two coffee beans resting on top of the ice.
Cold Brew or Espresso?
Either works.
Cold brew gives the cocktail a smooth, mellow coffee character with very little acidity.
Espresso brings a slightly more intense, roasted flavour. If using espresso, let it cool before adding it to the mixing glass so the heat doesn’t cause unnecessary dilution.
Use 0.25 oz (7.5 mL) of either.
Copperpenny Tip
Coffee loves dilution.
This cocktail has plenty of bold flavours competing for attention, so don’t under-stir it. Proper dilution softens the bitterness, opens up the coffee aromatics and helps the gin, vermouth and Campari come together rather than tasting like separate ingredients.
Use plenty of cold, solid ice and give it the full stir.
