'Grapefruit Coffee Negron-ly'

Recently I asked a bunch of people what's their favourite cocktail was and nearly 70% answered the same: a negroni. So, I wanted to make a coffee related version that at the same time isn't as heavy as a classic negroni. I give you, the Grapefruit Coffee Nergon-ly'.

Ingredients:

45 gr 'Peach Cobbler' filter blend by ONA Coffee (grind size 19 clicks on a comandante)

100 mL 95 degrees hot water 

Espro Press (you can also use a standard French press/plunger)

30 ml Gin Meridor

30 ml Campari

30 ml freshly squeezed grapefruit juice ( depending on the quality maybe add a squeeze of lemon as well)

20 mL coffee

3 dashes angostura bitter

Barspoon

Ice cubes (if you can source spherical cube molds, that would be best)

Method:

1. Add the coffee to the Espro Press. Add the hot water, stir 10 times and leave to steep (with the lid on) for three minutes.

2. Measure 20mL of the brew, pour into a Boston shaker and allow to cool. If you're able to chill the Boston shaker prior to starting, it will help to cool down the coffee faster.

3. Add all other ingredients and stir with a barspoon until all the ingredients are combined.

4. Single strain into your serving glasses with ice, I didn't use a garnish, but if you'd like one I recommend a slice of grapefruit.

Fresh with lots of body and so may layers of flavour! Such an easy drink and I absolutely adore it!