30 ml Bombay Sapphire Gin

25 ml Dark Chocolate Liqueur

20 ml Sangue Morlacco (Maraschino Liqueur)

2 drops Orange Bitter

Guarnish: orange peel, a maraschino cherry and a chocolate candy with cherry liqueur

Stir & Strain tecnique. After setting the martini glass for cooling down with water and ice, pour gin, dark chocolate liqueurmaraschino liqueur and the orange bitter into a mixing glass (or into a boston shaker) where the ice has been previously agitated and separated from the melted water: stir gently all the ingredients and strain into the freezed martini glass. Guarnish with orange peel and a maraschino cherry. Serve with a chocolate candy with cherry liqueur.

Cocktail conceived by Enzo Minieri, Manager at SoBar in Pozzuoli, Naples.