Fat-washed Tropical Negroni Recipe

Prepare fat-washed gin & rum blend

Combine 6 cups St. George Valley Gin and 2 cups Worthy Park Jamaican Rum in a clean, sealable container. Warm the 6 tablespoons refined coconut oil until melted but not hot (about 100–110°F / 38–43°C). Add the melted coconut oil to the spirit blend, seal, and invert gently to mix.

Let the mixture rest at room temperature for 2 hours, then place in the freezer for at least 8 hours (overnight). During freezing, the coconut fat will congeal and rise to the top.

After freezing, remove container and quickly decant the clarified spirit from beneath the congealed fat into a clean vessel through a fine mesh strainer lined with cheesecloth. Repeat filtration if needed until clear and free of fat. Store fat-washed spirit in a sealed bottle in the refrigerator.

Optional: For a slight coconut mouthfeel and clearer texture, add 1/4 cup canned coconut milk to the decanted spirit, shake well for 30 seconds, then freeze again and filter to further remove solids (this is an extra clarification step called a 'milk or coconut wash' that can soften edges).

Place 1 cup Antica Formula vermouth in a jar with 3 lightly bruised banana peels. Seal and let infuse 4–6 hours at room temperature, tasting after 2 hours. The goal is to pick up banana peel aroma without turning overly vegetal or bitter.

When the desired aroma is reached (usually 4 hours), strain the vermouth through fine mesh and discard peels. Keep refrigerated and use within 5–7 days.

Chill a rocks glass or coupe (your preference) and prepare a large ice cube if using.

In a mixing glass filled with ice, combine: 2 oz fat-washed gin & rum blend, 0.75 oz banana-peel infused Antica vermouth, 0.75 oz Campari, and 0.25 oz banana liqueur. If you want a softer, more tropical edge, add 0.25 oz coconut liqueur or light cream of coconut (optional).

Stir the mixture briskly for 20–30 seconds until well chilled and slightly diluted (aim for about 20–25% dilution by weight/feel).

Strain over one large ice cube in the chilled rocks glass (or serve up in a chilled coupe without ice).

Express the oils of an orange twist over the drink and rub the rim, then place the twist on the drink. Garnish with a dehydrated banana slice or a sprinkle of toasted coconut on top for aroma and visual cue.

Serve immediately.