The Pineapple Negroni Recipe
It’s always summer somewhere
The contrasting bitterness of Campari infused with the sweetness of fresh, ripe pineapple really is something to behold on a balmy evening when the mercury is still rising.
30ml Pineapple-infused Campari
30ml Cinzano Rosso
30ml 42 Below Vodka
- Fill a highball glass with ice
- Pour ingredients over the ice and stir
- Loosely fill a clean jam jar with the pineapple and fill with Campari
- Strain into an Old Fashioned Glass containing a single large block of ice
- Garnish with a chunk of the Campari-soaked pineapple
From the cognoscenti
You don’t need to infuse an entire bottle of Campari but do use fresh pineapple if possible. Loosely fill your infusing jar, top up with Campari and leave in the fridge for 48 hours.
The lighter, fruitier Cinzano and absence of gin botanicals results in a very clean cocktail that is still bittersweet and rich, but flavour wise is all about the interplay of bitter and sweet citrus.
Any good quality vodka that’s been through several distillations will work just finer, and if you really want to be transported to the Caribbean, substitute the vodka for a quality white rum.