About
This cocktail was created by Jordan Hughes (@highproofpreacher). The pineapple distillate here comes from Banhez, who produces these fruit distillates by fermenting fresh pineapple for several days before running it through an open-flame refrescadora still. The result captures pineapple at peak ripeness, with bright, juicy character rather than sweetness. Set against Campari and sweet vermouth, it reads unmistakably as a Negroni, just shifted into tropical territory. I had this one saved for nearly two years, and it was well worth the wait.Cheers y’all!
Ingredients
- 1 oz · 30 mlpineapple distillate (Banhez)
- 1 oz · 30 mlCampari
- 1 oz · 30 mlsweet vermouth
- 3–4 dashestiki bitters (or Angostura bitters)
Method
- 1
Add all ingredients to a mixing glass.
- 2
Add ice and stir until chilled.
- 3
Strain into a rocks glass over large-format ice.
- 4
Garnish with pineapple fronds or a dehydrated pineapple slice.
anatomyofadrink.com/cocktails/pineapple-negroni