THE TROPICO NEGRONI

As Winter draws ever nearer, we look to warmer climes to give us hope! So of course, something from the tropics is the absolute flavour of the month. Say hello to the Tropico Negroni from Kiki Lounge, this month’s incredible Negroni!

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KIKI LOUNGE

Kiki Lounge, located in Douglas on the Isle of Man, is a delightful bar dedicated to showcasing the best of local ingredients and creativity while supporting the local economy and hospitality industry.

Co-owners Jamie Lewis and Drew Fleming designed the menu to reflect the bar’s evolution over four years, combining timeless creations with fresh, locally inspired recipes and it’s even in the style of a zine! (A small-batch, self-published magazine that’s typically hand crafted). They sell 1000 copies of it each season and when it’s gone, it’s gone.

Drew, the winner of 50 Best Bars scholarship designed this month’s Negroni, The Tropico Negroni. Speaking of which…

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THE DRINK

This is a tropical twist on the classic Negroni, a playful, vibrant combination! It combines Plymouth Dry Gin, Del Maguey Mezcal, Banana Vermouth, and Coconut Campari for a complex drink with a hint of smoke.

The silkiness of the coconut oil fat washed Campari smooths down the edges and the caramelisation of the banana adds balance to the bitterness of the Campari. It's an absolute work of art.

 

TO SERVE YOUR NEGRONI

• Pop the pouch in the freezer for 30 minutes until nicely chilled
• Pour into an ice-filled tumbler or old-fashioned glass
• Garnish with a slice of dried banana, slipped into the glass
• Drink!

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THE RECIPE

To recreate this Negroni, follow the instructions below:

• 15ml Plymouth Dry Gin
• 15ml Del Maguey Mezcal
• 30ml Banana Vermouth*
• 30ml Coconut Campari**

*In a sous-vide bag combine 200g of blackened banana (peeled + sliced) with 750ml of Sweet Vermouth. Sous-vide at 70 degrees for 3 hours before straining and bottling (good for 3 weeks refrigerated). The banana slices make fabulous garnishes if dehydrated straight after. 

**In a pan, combine 700ml of Campari and 175g of Coconut Oil. Apply gentle heat until the Campari and oil are combined. Then pour into a container and freeze. After 4 hours, remove the now frozen coconut oil. Set up a coffee filter ready to strain your Campari, but before you start straining, fill your coffee filter with 100g of toasted, desiccated coconut. Now you're ready to strain your Campari! Bottle and label (lasts up to 3 months). 

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