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Red Eye Negroni

Photo: Kira Anderson

RECIPE: Clint Rogers, The Dogma Group for Coda di Volpe, Chicago

A flavorful coffee infusion elevates this Negroni variation.


  • 1½ oz. London Dry gin
  • 1 oz. coffee-infused sweet vermouth
  • ¾ oz. Campari
  • Tools:barspoon
  • Garnishes:charred orange peel
  • Glass:rocks


Combine the ingredients in a mixing glass and stir with ice until chilled. Strain into a rocks glass over fresh ice. Garnish.

Coffee-Infused Vermouth: Combine 150 grams of whole-bean coffee with 1 liter of Carpano Antica sweet vermouth, and let steep for 2 hours. Strain the beans out of the vermouth. Store in the refrigerator.

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