Negronis and all its variants are such staple cocktails in any cocktail bar due to the simplicity of making them, while being one of the most complex cocktails a connoisseur can sip on. And with it, great complexity means that strong flavours can be mixed in, without comprising the structure of the cocktail.
1 cl Jägermeister 2 cl Campari 2 cl Six Nordics Naked Hygge 1.5 cl Cocchi Torino Top with over fermented coffee kombucha.
Stir all ingredients together over ice in a low ball.
OVER FERMENTED COFFEE KOMBUCHA
Cold-brew coffee 80g sugar per litre of cold brew Scoby with backslop (if possible) Sterilized glass container.
Make the cold brew coffee using a fruity full-bodied African coffee.
We used an Ethiopian blend. Add all the ingredients to the glass container. Let it ferment for close to 2 weeks. Or when you start really filling it almost turn to vinegar.