Tropical Negroni Recipe

Prepare and cook

Combine pineapple chunks, chopped beetroot, sugar, and water in a small saucepan. Stir to combine.

Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer, uncovered, for 10–12 minutes, stirring occasionally, until pineapple is soft and sugar is fully dissolved and beet color has leached into the syrup.

Remove from heat and let the mixture steep for 10 minutes to maximize flavor and color extraction.

Strain the mixture through a fine-mesh sieve or cheesecloth into a heatproof container, pressing solids to extract as much liquid as possible. Discard solids or reserve for another use.

Stir in 1 tablespoon fresh lime juice while the syrup is still warm. Let cool to room temperature, then refrigerate until chilled. Syrup will keep in the refrigerator for up to 2 weeks.

Chill an old-fashioned glass or rocks glass by filling it with ice and setting aside while you build the cocktail.

In a mixing glass or shaker filled with ice, add 1 oz pisco, 1 oz Campari (bitter orange aperitif), 1 oz sweet vermouth, 0.75 oz pineapple-beetroot syrup, 0.25 oz fresh lime juice, and 2 dashes Angostura bitters.

Stir the mixture briskly with a bar spoon for 20–30 seconds until well chilled and properly diluted (if you prefer slightly more dilution, stir up to 40 seconds).

Dump the ice from the chilled serving glass and place 1–2 large clear ice cubes or a single large sphere into the glass.

Strain the stirred cocktail into the prepared glass over the large ice.

Express the oils of a fresh orange twist over the drink (or lightly torch the dehydrated orange wheel), then garnish with the twist and, if using, a small pineapple leaf or a thin beetroot ribbon for visual contrast.

Serve immediately.