An enticing, easy to enjoy Negroni riff with notes of raspberry and chocolate 🥃🍓🍫 Using a softer Japanese gin (many have notes of yuzu peel, tea leaves, etc in addition to juniper and other traditional botanicals) in place of the more traditional London Dry style allows the ripe raspberry flavor from the raspberry Eau de vie/brandy to shine through. Campari lends its usual bittersweet flavor along with citrus peel notes that complements both berry and chocolate while using a splash of creme de cacao along with the sweet vermouth boosts the cocoa and chocolate notes while the oils from the lemon twist add a pleasant citrus aroma .75 oz Japanese Gin (Suntory Roku, Nikka Coffey Still Gin, etc; if you don’t have this style, sub in a citrus-friendly gin like Plymouth) Fat .25 oz Raspberry Eau de Vie (unaged brandy distilled from ripe produce that expresses essence of flavor without added sweetness) 1 oz Campari (feel free to experiment with your favorite bittersweet red aperitivo of choice) Fat .75 oz Sweet Vermouth (Cocchi Vermouth di Torino and Carpano have nice cocoa notes that work well here) Tsp Creme de Cacao (Tempus Fugit) Stir with ice and strain into a chilled double rocks glass with a few ice cubes. Garnish with a lemon twist (expressing the essential oils from the peel over the drink before adding) #drinksmakingsense