Black Forest Negroni

There’s something about this cocktail that feels like velvet at dusk — the kind of drink you sip when the fire has burned low and the world has softened to shadows. Bittersweet cacao folds into dark cherry and vermouth, a whisper of maraschino lingering like a secret untold.

It tastes of old love letters and candlelight, of woodland evenings and half-remembered dreams. A Black Forest Negroni — deep, brooding, and quietly indulgent — where chocolate meets cherry and time stands still for just a moment.

Bold & Bright, one to sip and the glare of snowfall fills the room..

The perfect pairing, a fruity madagascan chocolate with a sip infused with cherry and cacao..

The bitterness of Campari rounds this cheeky sip off perfectly

negroni, black forest, cacao, chocolate, winter drinks, cocktails, festive drinks, thanksgiving cocktails, black forest gateaux, chocolate cherry, craft cocktails, home bartender

Yield: 1

Author: Suze Morrison

Print

With ImageWithout Image

Black Forest Negroni

Prep time: 15 MinCook time: 1 MinInactive time: 4 HourTotal time: 4 H & 16 M

There’s something about this cocktail that feels like velvet at dusk — the kind of drink you sip when the fire has burned low and the world has softened to shadows. Bittersweet cacao folds into dark cherry and vermouth, a whisper of maraschino lingering like a secret untold.

It tastes of old love letters and candlelight, of woodland evenings and half-remembered dreams. A Black Forest Negroni — deep, brooding, and quietly indulgent — where chocolate meets cherry and time stands still for just a moment.

Ingredients

Cacao Syrup

• 22g Table Chocolate Cacao Nibs
• 50g coconut sugar
• 100ml water
• Small pinch of sea salt

For One Drink

• 25ml London Dry Gin
• 20ml Campari
• 20ml Sweet Vermouth (such as Cocchi Vermouth di Torino)
• 10ml Maraschino Liqueur (Luxardo or similar)
• 1 barspoon (5ml) homemade Cacao Syrup
• 1 Peychaud’s bitters (optional but deepens the mood)
• Ice

Instructions

1. Add the sugar, cacao nibs and water to a small pan over low heat, stirring until the sugar dissolves.
2. Simmer gently for 1 minute, then remove from the heat.
3. Allow the decocotion to infuse for 30 minutes before straining.
4. Pour into a sterilised jar or bottle and refrigerate. Keeps for up to 2 weeks.
5. Add the gin, Campari, vermouth, maraschino liqueur, Cacao syrup, and bitters to a mixing glass with ice.
6. Stir gently for 30 seconds, until chilled and silky.
7. Strain into a rocks glass over a large ice cube.
8. Garnish with your chosen flourish — cherry for indulgence, orange for lift, chocolate for drama.
9. Tasting Notes:
10. The first sip is forest dusk — tart cherry and orange peel glimmering through the dark, bitter-sweet heart of chocolate and botanicals. The maraschino liqueur adds a whisper of nostalgia, like cake soaked in kirsch and candlelight.

https://gourmetglow.co.uk/recipes/black-forest-negroni

---

---