POTATO HEAD, BALI

March arrives with longer light, warmer air, and a Coconut Negroni that tastes like golden hour in a glass.

COCONUT NEGRONI

This month’s spotlight serve is a Coconut Negroni, a tropical, beach-ready twist on the iconic Italian classic. Designed to echo Bali’s sun-drenched coastline, this version softens the traditional bitterness with subtle coconut sweetness and a silky texture that lingers beautifully on the palate.

A base of coconut gin and bittersweet aperitivo is rounded out with our sweet vermouth, adding gentle creaminess without overpowering the drink’s signature edge. The result is smooth, aromatic, and lightly exotic, familiar yet transportive, like sipping a Negroni with your toes in the sand as the sun begins to dip.

It’s bold, balanced, and effortlessly suited to golden hour.

POTATO HEAD

Set on Petitenget Beach, Potato Head Beach Club is a place where relaxed afternoons turn into lively evenings. With infinity pools overlooking the Indian Ocean, great food and drinks, and music that builds as the day goes on, it’s all about bringing people together.

Nearby, Potato Head Sunset Park offers a rooftop spot perfect for aperitifs as the sky turns from blue to gold. The cocktails are thoughtful and expressive, made to match the setting and the moment.

THE DRINK

The Coconut Negroni opens with bright botanical notes before easing into gentle bitterness and a soft, rounded coconut finish. There’s warmth from the gin, structure from the bitters, and just enough tropical nuance to make it feel distinctly Bali.

Lightly aromatic, subtly creamy, and beautifully balanced, it’s a refined yet relaxed sip, made for sunset conversations, sea air, and clinking glasses as day turns to night.

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TO SERVE YOUR COCONUT 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 slice of orange, slipped into the glass

DRINK!

THE RECIPE

• 25ml Our own blend of Red Bitters - infused with Kaffir Lime Leaf & Lemon Basil
• 25ml Asterley Estate Sweet Vermouth
• 25ml Nusa Caña Coconut Rum
  
• Garnished with orange wedge, slice or zest

Instead of the Red Bitters this recipe is originally made with LIMO Bali Aperitivo which currently isn't available in the UK which is why we have adapted the recipe.

 

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

• Add the ingredients above to an ice-filled cocktail shaker and stir for 60 seconds until well-chilled and slightly diluted.
• Pour into an ice-filled tumbler or old-fashioned glass.
• Garnish with a slice of orange and serve
• 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