Summer Negroni

A summer twist on a classic

Yield: 16

INGREDIENTS

  • 1 Banana

  • 16oz Vermouth

  • 16oz Campari

  • 2oz Coconut Oil

  • 16oz Rum

  • 750g Pineapple, cut into 1/3 inch quarters

  • Pineapple Leaves

INSTRUCTIONS

  1. Make Pineapple-Infused Rum; Place pineapple in a bowl or pitcher and pour rum in, cover and place in refrigerator for 12 hours. When ready to use, strain and reserve pineapple for garnish.

  2. Make Coconut-Infused Campari; Melt coconut oil and whisk into Campari. Cover and let sit at room-temperature for 12 hours. Coconut oil will harden, strain the Campari for use.

  3. Make Banana-Infused Vermouth; Roast whole banana at 350ºF for 10 minutes, or until skin turned dark brown. Remove from oven and place in bowl or pitcher with Vermouth. Gently mash to combine, cover and place in refrigerator for 12 hours. Strain Vermouth through a fine chinois for use.

  4. Combine 1oz each of Pineapple-Infused Rum, Coconut-Infused Campari, and Banana Vermouth in a rocks glass with ice. Garnish with pineapple and leaves. Enjoy!

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