Cocktail of the week: Dishoom's first padmini negroni – recipe | The right blender

Give this festive, hard-hitting pre-mix a day to infuse before bottling. Once prepared, it keeps 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 servings5g cocoa beans (we use Indian cocoa beans, of course, but any kind will do; they can be found in health food stores and some supermarkets )½ small cored pear210ml gin 210ml Campari210ml sweet vermouth, such as the Martini Riserva Speciale Rubino7 squares of good quality dark chocolate (70% cocoa), to finish

Gently crush the cocoa beans with a cocktail muddler or a wooden spoon. Peel and roughly chop half the pear – you should have about 20g of chopped flesh. Put the whole chocolate bars in a non-reactive container for which you have a lid, add 120ml of water, then close the lid and leave to infuse at room temperature for 24 hours.

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

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

Jake Odlum, Beverage Manager, Dishoom