We're all about Negronis this Easter!

It may be an unpopular sentiment, but really there's just too much chocolate around at this time of year. The perfect foil for all of this is, of course, a Negroni. It may also be what you need after a day (or a weekend) of Easter egg hunts, a reminder that there can be a little pool (or glass) of calm just for you!

That most traditional of strong cocktails, the Negroni prides itself on its bitter edge from Vermouth and Campari, combined with excellent gin. We're not completely against a smidge of chocolate though, and as this Cinnamon and Chocolate Negroni recipe demonstrates, a little can go a nice long way, bringing a rounded smoothness to what can, essentially be quite a challenging serve!

Cinnamon & Chocolate Negroni

(Serves 1)

Ingredients

25 ml In the Welsh Wind Signature Style Dry Gin

25 ml Campari

25 ml Sweet Vermouth (we like Still Wild)

10 ml Crème de Cacao

Cinnamon stick and dark chocolate (to grate) to garnish

Method

Pop an ice cube into a mixing glass, and add the gin, Campari, Vermouth and Creme de Cacao. 

Stir to chill.

Strain the liquid into a fresh glass with ice*.

Garnish with a cinnamon stick and grate over some dark chocolate.

Iechyd da!

* A note on ice. The cubes we used here are standard sized, but really, the bigger the cube the better as far as Negronis are concerned. The bigger cube will melt less quickly and keep your drink chilled but undiluted for longer!