Here’s your new favorite “Freezer Door” cocktail.

Just wanted a quick second to feature my dude Joey Goetz of lastsaintchs. He’s doing us a favor by showing us how to make a batch of SIX bottles of liquid gold - aka a chocolate + coconut-fat washed Negroni. My god, this was so good.

“Coconut and Chocolate visit a classic Negroni in an updated take on everyone’s favorite gin cocktail.

We build our standard house negroni, add Cacao Nibs and Coconut Oil to fat wash and infuse the entire cocktail. Freeze it and then strain everything off. It give you a classic negroni backbone but with wonderful notes of coconut and chocolate to compliment.”

Cheers y’all!

ingredients:

Recipe below is for 6 bottle batches
(scaled down by half in video)

• 2 bottles of Gin

• 2 bottles of Campari

• 2 bottles of Cocchi Torino

  Coconut Wash:
  Heat 32 oz Coconut Oil and pour into Negroni batch, along with 60 Grams Cacao Nibs
  Stir Well, Freeze overnight. After freezing take off frozen ‘oil cap’ and run through a fine strainer or coffee filter.

tools:

• Mixing Glass

• Jigger (Japanese Style)

• Barspoon

• Julep Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Add 3 oz of the batched cocktail above in a rocks glass with ice. Stir and strain over a large cube in a rocks glass. Garnish with orange twist and serve. Cheers.

Check it out on Instagram:

USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!