Here’s your new favorite “Freezer Door” cocktail. Just wanted a quick second to feature my dude Joey Goetz (@joeygoet_z) 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! •••••••••••••••••••••••••••••••••• NEAR & DEAR (BATCHED RECIPE) •••••••••••••••••••••••••••••••••• 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. •••••••••••••••••••••••••••••••••• 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. - #cocktails #drinkstagram #drinkrecipes #drinkreels #makeadrink #holycityhandcraft #recipereels #negronitime #drinktok