{"id":18787,"date":"2019-06-26T21:33:20","date_gmt":"2019-06-27T01:33:20","guid":{"rendered":"https:\/\/rdpmag.co\/?p=18787"},"modified":"2026-09-21T17:58:40","modified_gmt":"2026-09-21T21:58:40","slug":"cioccolato-negroni","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/wines-and-spirits\/spirits\/cocktails\/cioccolato-negroni\/","title":{"rendered":"The Cioccolato Negroni by J\u00e9r\u00f4me Laflamme."},"content":{"rendered":"\n

To celebrate our love of the Negroni<\/a>, here is Gentologie\u2019s take on the Negroni, created by the renowned mixologist J\u00e9r\u00f4me Laflamme: the Cioccolato Negroni. For those who aren\u2019t aware, the Negroni is made up of three equal parts: one part gin, one part red vermouth (semi-sweet) and one part Campari, all garnished with a twist of orange. It is considered an aperitif. A properly made Negroni is stirred with a spoon in a mixing glass, not shaken, and (traditionally) served over ice in an old-fashioned glass or \u201crock glass\u201d, garnished with a slice of orange. Outside Italy, an orange zest is often used instead of a slice of orange; either is acceptable, although an orange slice is more traditional. The origins of this cocktail can be traced back to 1919 in Florence, Italy, at Caff\u00e8 Giacosa\u2014now known as Caff\u00e8 Roberto Cavalli\u2014located in the downtown on Via de\u2019\u00a0Tornabuoni.<\/p>\n\n\n\n

For 1 person, but your can easily replicate for many.<\/p>\n\n\n\n

Ingredients for the Cioccolato Negroni:<\/h2>\n\n\n
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\"The
Cioccolate Negroni cocktail by J\u00e9r\u00f4me Laflamme
Photo: Normand Boulanger | Gentologie<\/figcaption><\/figure>\n<\/div>\n\n\n