Cocoa Sbagliato

Ingredients

• 5 oz. Dubonnet rouge
• 5 oz. sweet vermouth
• 1 tsp. cacao nibs
• ⅛ vanilla bean (pod), split
• 1½ oz. Cacao vermouth
• ½ oz. Campari
• 1 oz. Prosecco (or other dry sparkling wine)
• 1 oz. soda water, to top
• Orange wheel, to garnish

Steps

1. 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.
2. 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.