Source: https://www.tiktok.com/t/ZTyjhj1JN/
Author: Lance
Hoji Negroni For this one, I wanted to take the roasted, nutty character of hojicha and build a Negroni around it, rather than just infuse tea into a classic spec. Japanese whisky gives the drink a softer, grain-driven base, while white crème de cacao reinforces hojicha’s chocolatey, toasted notes without making the drink read as a dessert cocktail. Sweet vermouth brings both richness and enough acidity to clarify the milk.
¼ oz white crème de cacao 0 oz loose-leaf hojicha Add the milk, Japanese whisky, white crème de cacao, Campari, and hojicha to a container and give everything a quick stir. Add the vermouth last. The acidity in the vermouth will immediately begin curdling the milk. Let the mixture infuse for 1 hour, then strain through an oil filter. The punch will run cloudy at first. Once a filter bed forms and the liquid begins running clear, pour the cloudy portion back through and continue filtering. When you’re ready to serve, just pour it over a large block of ice and garnish with an orange coin.