Coconut Cacao Negro

• total time: 1 hour

Ingredients

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

Directions

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.