BANTOF, LONDON

BANTOF, LONDON

Bantof is a stylish, multi-level bar and restaurant tucked away on Great Windmill Street. The drinks menu is playful and theatrical, featuring signature cocktails inspired by Soho’s history. Our favs include the pisco-based “Straight Outta Old Compton Street” and the Greek-inspired “Pillars of Hercules” and obviously, their Negronis…

-

THE TROPICAL NEGRONI

The Tropical Negroni, crafted by Arthoros Solian at Bantof, is a vibrant reimagining of the classic cocktail—bold, aromatic, and layered with tropical nuance. Pandan-infused gin brings a creamy, slightly nutty, and vanilla-like aroma that mellows Campari’s signature bitterness. Asterley Bros Estate sweet vermouth adds herbaceous depth, while melon syrup and banana liqueur weave in subtle notes of tropical fruit, enhancing the drink’s profile without overwhelming it. The result is a strikingly balanced cocktail that’s bitter, fruity, and gently spiced, with a smooth, lingering finish.

-

THE DRINK

At the heart of this cocktail is pandan. An ingredient widely used in Southeast Asian cooking. Its distinctive fragrance is often likened to a mix of fresh grass, vanilla, and jasmine rice. In cocktails, pandan imparts a unique aromatic layer and a soft, creamy mouthfeel that pairs beautifully with gin’s botanical core, bringing unexpected richness and depth.

Complementing the pandan are watermelon syrup and banana liqueur, which introduce a vibrant, tropical lift. The watermelon syrup adds a juicy brightness and gentle sweetness, while the banana liqueur contributes a mellow, rounded fruitiness with hints of spice. Together, these elements balance the drink’s bitter components and transform the classic Negroni into something far more exotic.
-

TO SERVE YOUR NEGRONI

• Pop the pouch in the freezer for 40 minutes until nicely chilled.
• Pour into an ice-filled tumbler or old-fashioned glass.
• Garnish with a pandan leaf

DRINK!

THE RECIPE

• 20 ml Gin infused with Pandan
• 30 ml Campari
• 25 ml Asterley Bros Estate Sweet Vermouth
• 10 ml Melon Syrup
• 7.5ml Banana Liqueur

To recreate this delightful Negroni variation, simply follow the instructions below:

• Vacuum seal 500ml of gin with 2 Pandan leaves cut in to small pieces and cold infuse for 2 days. Strain through a coffee filter once infused.
• Stir ingredients above in a mixing glass then strain in to a rocks glasss with ice
• Garnish with a pandan leaf
• If you want to prebatch your drinks to serve quickly later, just add another 10ml water to the ingredients above, to ‘pre-dilute’ the blend