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Aldea's Brian Block makes this delectable variation on the classic Negroni, using Punt e Mes Italian vermouth, Aperol, and cocoa-nib infused gin.
For the cocoa-nib infused gin:
3 tablespoons cocoa nibs
1 750 mL bottle Beefeater gin
For the cocktail:
1 ¼ ounces cocoa-nib infused gin
1 ¼ ounces Punt e Mes
1 ¼ ounces Aperol
Garnish: orange twist
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