Tiki Negroni

Written By Daniel Zajic

TIKI NEGRONI

  • 1 oz. / 30 ml. pineapple rum

  • 1 oz. / 30 ml. coconut fat washed Campari

  • 1 oz. / 30 ml. banana sweet vermouth

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into rocks glass over ice / garnish with nutmeg and pineapple fronds

COCONUT FAT WASHED CAMPARI
25% volume oil to Campari
pour oil into Campari / stir / let sit for 8hrs+ / I occasionally stir / fine strain / store in sealed bottle

BANANA SWEET VERMOUTH
1 banana peel (rinsed) to 8oz vermouth
Infuse in fridge for 8hrs+ / fine strain / store in fridge in sealed bottle

ABOUT
This cocktail is by the amazing Justin Sajda (@thirstywhale_). This one is similar to a Kingston Negroni with some extra layers of flavor. What many folks dislike about Negronis is the bitterness — coconut fat washing helps tame those bitter notes. Fresh nutmeg and crushed ice help make this feel more tropical. Cheers y’all!

Daniel Zajic
Previous

Infante
Next

Monongahela Mule