There’s no doubt you’ll go coo coo for this coconut-flavored 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.
Traditionally speaking, the Negroni is made with equal parts Campari, gin, and sweet red vermouth and always garnished with an orange wheel.
Coo Coo for Coconuts Negroni Cocktail Recipe
INGREDIENTS
1.25oz 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 / Produced by Star Laliberte
Subscribe to TABLE Magazine’s print edition.