Caffé Negroni

Colleen Hughes, a renowned mixologist from Charlotte, reimagines the classic negroni with a bold coffee twist in her Caffé Negroni recipe. Departing from the traditional gin base, Hughes uses Diplomático Mantuano rum to lend a rich, velvety depth. She combines it with Campari and Carpano Antica for a smooth blend with hints of vanilla. To balance the bitterness, she recommends a few drops of saltwater before stirring the mix over ice and serving it in an old fashioned glass with a large ice block. The cocktail is finished with a sweet vegan coffee foam or a splash of cold brew for an extra caffeinated kick. This inventive take is served at Ever Andalo of the Tonidandel-Brown Restaurant Group in Charlotte or can be recreated at home for a flavorful, boozy, and coffee-forward experience.