Midnight In Torino Recipe
cynar, cocchi vermouth di torino, grapefruit, mole bitters, chocolate
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Ingredients
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Cocktail
Garnish
Ice
Method
Preparation
Chill glass
Place a rocks glass in the freezer, or fill it with ice and water to chill while you build the cocktail.
Add 1.5 oz Cynar, 1 oz Cocchi Vermouth di Torino, 0.5 oz fresh grapefruit juice, 2 dashes mole bitters, and 1 dash chocolate bitters to a mixing glass or shaker with plenty of ice. If you prefer a touch more sweetness to balance the bitterness, add 0.25 oz simple syrup.
Stir the mixture briskly for 20–30 seconds until well-chilled and properly diluted. Use a long bar spoon and aim for a silky texture and clear appearance when possible.
Discard the chilling ice/water from the rocks glass and add a single large ice cube (or fill with fresh ice). Strain the stirred cocktail into the prepared glass over the large ice cube.
Finishing & Garnish
Hold a grapefruit peel over the drink and give it a firm squeeze to express the oils, then rub the peel around the rim and drop it into the glass.
Lightly grate about 1/4 teaspoon of dark chocolate over the surface of the drink, or dust with cocoa powder for a subtler effect. The chocolate should be a finishing accent — don't overpower the drink.
Serve immediately. Rhythm of flavors: bittersweet artichoke notes from Cynar, rich herbal-sweet backbone from Cocchi Vermouth di Torino, bright citrus from grapefruit, and warm mole/chocolate accents on the finish.