Hojicha Negroni

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Hojicha Negroni ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Japanese ginSource suggests this bottle (not required): Nikka Coffey Gin	30 ml	3 cl	1 oz	4 parts
Hojicha	1 pinch	—	—	—
Sweet Vermouth	30 ml	3 cl	1 oz	4 parts
Red bitter aperitifSource suggests this bottle (not required): Campari	15 ml	1.5 cl	0.5 oz	2 parts
Gentian aperitifSource suggests this bottle (not required): Gran Classico Bitter	15 ml	1.5 cl	0.5 oz	2 parts
Coffee Liqueur	7.5 ml	0.8 cl	0.3 oz	1 part
Chocolate Bitters	2 dash	—	—	—
Orange (optional)	1 piece	—	—	Optional

Garnish: Exactly one short broad orange peel

1. 01

   At least one day ahead, combine hojicha with Japanese gin at 4 grams per 750 ml.

2. 02

   Infuse for 24 hours, then fine-strain the gin completely and keep it sealed.

3. 03

   Pre-chill one rocks glass, prepare one large clear ice sphere, and cut one short broad orange peel.

4. 04

   Measure the infused gin, sweet vermouth, red bitter aperitif, gentian aperitif, coffee liqueur, and chocolate bitters into a mixing glass.

5. 05

   Fill with hard ice, stir until cold and diluted, then strain over the ice sphere.

6. 06

   Express the single orange peel over the surface, set it at the rim, and serve.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.