A Negroni infused with coconut.
Why you are pouring this tonight
The Coconut Negroni is a Negroni with a coconut-fat wash over the gin, which sounds wrong and tastes right. Equal parts coconut-fat-washed gin, Campari, sweet vermouth, served over a single big rock with an expressed orange peel. The fat-wash mellows the bitterness of the Campari without losing the structure of the drink.
The fat-wash is the technique. Gently warm 30g of refined coconut oil with 700mL of gin in a sealed jar, leave for two hours at room temperature, freeze overnight, then strain through a coffee filter to remove the solidified fat. The gin keeps the coconut character but loses the oil. Or, if you do not want the project, drop 5mL of melted refined coconut oil straight into the cocktail and accept it will be slightly less elegant. Carpano Antica for the sweet vermouth. Stir, single big rock, expressed orange peel. Pair with the start of dinner, prosciutto, parmesan rinds in oil.
What to pour it alongside
Aged parmesan, prosciutto, pre-dinner.
Notes
Coconut fat-washed gin: gently warm 30g coconut oil with 700mL gin, leave for two hours, freeze, then strain through a coffee filter. Removes the fat but keeps the coconut flavour. Or substitute 5mL of melted refined coconut oil straight into the cocktail.
The recipe
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