There’s no doubt you’ll go coo coo for this coconut Negroni. Tequila is swapped in for the usual gin, and a creamy banana sherry plus pineapple-infused Campari brings the tropical vibes right into your home. Summer may be coming to an end, but that doesn’t mean the taste of warmer weather has to stop with it.
How to Infuse Campari with Pineapple for a Coconut Negroni
A good place to start is with just a single cup of pineapple cup to one cup of Campari. If you’re just making one cocktail, no need to make batch proportions of infused liquor. Chop up your pineapple into chunks, combine pineapple and Campari in a large mixing glass or measuring cup, cover with plastic wrap and let infuse in the refrigerator for 24 hours. You’ll want to strain out the fruits so you have just the liquor left over.
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Coo Coo for Coconuts Negroni
Description
A tropical take on a Negroni.
Ingredients
- 1.25 oz Coconut Wash Anejo Tequila
- .75 oz pineapple-infused Campari
- 1 oz banana-infused cream sherry
- 2 dashes orange bitters
- 4 dashes tiki bitters
Instructions
- Add the tequila, Campari, sherry, and bitters to a mixing glass filled with ice and stir until well-chilled.
- Strain Negroni into a rock glass over a large ice cube.
Recipe by Rachel Sinagra, Fig & Ash Mixologist
Story by Keith Recker
Photography by Dave Bryce
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