Rather than adding coffee as an ingredient, Pam Wiznitzer of New York City’s Seamstress infuses it straight into Campari liqueur. From there, you can make a Boulevardier or anything else with the liqueur, but the classic Negroni is the best way to go.
Add the infused liqueur, gin and vermouth into a mixing glass with ice and stir.
Strain into an Old Fashioned glass over a large ice cube.
Express an orange peel over the drink, and drop it in.
*Cold-brew-coffee-infused Campari liqueur: First fill a Mason jar or similar vessel halfway with coffee grounds, and pour in the Campari. Steep for as little as 10 minutes or as long as overnight, then strain the coffee out with a standard coffee filter.