Barcelona and Turin come together in the Turin Cocktail, a rich, bittersweet serve from Kimpton Vividora Barcelona. Gin forms the base, while Italian Cocchi Bitter and Cocchi Dry bring the drink firmly into aperitivo territory, before coffee, cacao and passion fruit take it somewhere rather unexpected.
Served over one large cube of ice and finished with a chocolate chip, it is the kind of cocktail that makes you wonder exactly what is going on in the glass…in a good way.
Why A Lush Life Loves It
I love a cocktail that surprises me, and the Turin certainly does that. On paper, coffee, cacao and passion fruit might sound like they are heading towards dessert, but the bitter notes of Cocchi and the dryness of the gin keep everything in check.
Turin is, of course, the home of Italy’s great vermouth tradition, so using Cocchi as such an important part of the drink gives the cocktail a definite Piedmontese connection, even though you are drinking it in the middle of Barcelona.
The final chocolate chip is a playful touch, but it also gives you a clue to the cacao and coffee flavors waiting underneath.
If the Turin has put you in the mood to experiment, head over to my cocktail recipes for plenty more drinks to make at home.
Here is the Turin Cocktail recipe
The original bar recipe uses both coffee-infused Cocchi Bitter and cacao-infused Cocchi Dry, so you will need to prepare those in advance. Once they are ready, the cocktail itself couldn’t be easier.
Turin
Equipment
Ingredients
- 20 ml 20 ml Condesa Gin
- 25 ml 25 ml Cocchi Bitter infused with coffee*
- 15 ml Cocchi Dry White infused with cacao*
- 10 ml Giffard Passion Fruit liqueur
- Garnish: a chocolate chip
Instructions
- Add all the ingredients in a mixing glass.
- Add ice cubes and stir for 10 seconds to chill and dilute the cocktail.
- Place one large ice cube in an Old Fashioned / On the Rocks glass.
- Strain the cocktail into the glass over the large ice cube.
- Garnish with a chocolate chip
Notes
- Cocchi Bitter infused with coffee beans: infuse 250 ml with 1 tablespoon whole coffee beans (roughly 8–10g, coarsely cracked or whole) with 24 hours at room temperature.
- Cocchi Dry White infused with cacao: infuse 250 ml with 2 tablespoons roasted cacao nibs for 24 hours in the refrigerator.