Ingredients
- 30ml Brockmans Gin
- 30ml Campari washed with Coconut Oil
- 30ml Sweet Vermouth infused with Chilli and Dark Chocolate
- 1 Bar spoon Fernet Branca infused with Dry Orange Peel
Method
- Infuse the sweet vermouth with chilli seeds and 88% dark chocolate
- Wash Campari fat with coconut oil
- Infuse Fernet branca with orange peel dried
- Chill a small tumbler
- Pour all the ingredients in a half tin and fill up the Boston shaker with ice cubes and roll it 8-10 times
- Remove the ice from the glass and pour the cocktail
- Serve without ice and aromatise with orange peel
