Cocktail of the week: Dishoom’s premier padmini negroni – recipe

Give this punchy, festive pre-mix a day to infuse before bottling. Once made, it will keep for up to two months, so it’s ideal for sipping over the Christmas holidays and well into the new year.

Premier padmini negroni

Makes 7 servings

5g cocoa beans (we use Indian cocoa beans, naturally, but any kind will do; they can be found in healthfood stores and some supermarkets)
½ small pear, cored
210ml gin
210ml Campari
210ml sweet vermouth, such as Martini Riserva Speciale Rubino
7 squares good-quality dark chocolate (70% cocoa solids), to finish

Gently bash the cocoa beans with a cocktail muddler or a wooden spoon. Peel and roughly chop the pear half – you should end up with roughly 20g chopped flesh. Put everything bar the chocolate in a non-reactive container for which you have a lid, add 120ml water, then pop on the lid and leave to infuse at room temperature for 24 hours.

The next day, fine-strain the liquid through two non-absorbent cloths or muslin, then decant into a sterilised 750ml bottle and seal. It will now keep for up to two months.

To serve the cocktail, pour 100ml of the mix into a tumbler filled with ice, garnish with a square of chocolate and enjoy.

• Jake Odlum, head of drinks, Dishoom