Described by the New York Times
as “New Haven’s newest and perhaps hippest, Ninth Square bar and
restaurant scene,” 116 Crown stands out as a destination where a
passionate attention to detail is evidenced in an international menu
and a truly unique offering of cocktails, served in “a chic urban place
where upscale meets pop culture”. Crown’s owner and bartender John
Ginnetti developed a sophisticated treat that could cure anyone’s
winter blues: “Red Hot Chocolate.” This delicious drinks mixes a
decadent cup of hot chocolate with Campari, the red Italian spirit
which serves as a perfect complement to the bitterness of rich dark
chocolate. “[The] Campari Hot Chocolate…has been universally loved…it
celebrates the notes of bitterness present in both Campari and
Chocolate,” says Ginnetti. Here’s the recipe for John Ginnetti’s Red
Hot Chocolate below:
Red Hot Chocolate
1 oz. Campari
2 oz. Brandy, preferably Germain-Robin
3 oz whole milk
.5 oz heavy cream (optional)
2 tbsp chocolate drops (or equal amount crushed disks, accounting for
volume differences) at least 55% cocoa, preferably DeBauve &
Gallais
Put milk, cream & chocolate in a milk frothing cup used with
espresso. Froth milk as you would for cappucino. When milk is hot
remove frothing wand and whisk or stir vigorously until chocolate is
completely melted.
Add Campari & Brandy. Pour into heat resistant cup. Can be
garnished with 1 large Hand-Cut Marshmallow or a Red Peppermint Stick

