The Unlikely Negroni was the standout drink for me at Dante, the fabled NYC Negroni bar we visited in July. The drink mixes Tequila (as a base rather than gin), Campari, and Cocchi Torni, an Italian sweet vermouth, with several Thai tropical flavors for a unique-tasting cocktail with an underlying coconut flavor.
The drink is the brainchild of Naren Young, the Australian bartender and managing partner at Dante, and well known as a negroni expert who has stated that he “hasn’t ever had a bad Negroni.”
This is a perfect negroni for tiki lovers and those who like coconuts. When I travel to tropical places, I usually go through coconuts at an alarming pace, and I love the Thai flavors in particular. My coconut obsession inspired me to tinker around with coconut milk and I eventually made the Lovely Bunch of Pink Coconuts… but this is much better than my original creation.
- 1 oz Blanco Tequilia (Cabeza)
- .75 oz Campari
- .75 oz Cocchi Tornio
- .25 oz Coconut Liquor (Kalani)
- .25 oz Banana Liqueur (Giffard)
- 1 Pineapple Drinking Vinegar (Sohm)
- 1 dropper Thai chili tincture
- Banana Chip with 2 Drops of Sesame Oil (Garnish)
- Make the Thai chili tincture by infusing 3 dried Thai chilies in 8 ounces of vodka for 3 dfays. Strain into a jar, and add into a dropper.
- Add all ingredients to a glass and stir
- Strain and serve.
- Garnish with banana chip.