epicurious
Cocoa Sbagliato
Although the word is Italian for “mistake,” this take on the sparkling aperitivo has very deliberate intentions with its use of vanilla and cacao nibs.
👥 1 Servings👤 Amanda Schuster📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
📝 Preparation Steps
1
Make the Cacao Vermouth
2
Mix Dubonnet rouge, sweet vermouth, cacao nibs, and split vanilla bean together in a container with a tight-fitting lid, then leave for 2 to 3 days at room temperature before straining. Store in the refrigerator for up to a month.
3
Make the Cocoa Sbagliato
4
Add 1½ oz. Cacao Vermouth and ½ oz. Campari to a wine or spritz glass. Add ice and stir until chilled. Add 1 oz. Prosecco and top with 1 oz. soda. Stir briefly to mix. Garnish with an orange wheel.
½ oz. Cacao vermouth1. Prosecco (or other dry sparkling wine)1 ozOrange wheel, to garnish
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