Tiki Negroni Recipe

Toast coconut

Lightly toast coconut flakes in a dry skillet over medium heat, stirring constantly, until golden and fragrant (about 2–3 minutes). Remove from heat and let cool.

If using a fresh banana, peel and mash 1/4 cup (about 1/4 of a medium banana) until very smooth. If using a dehydrated banana chip, skip mashing.

Chill an old-fashioned glass and prepare a large ice cube (if available).

Combine ingredients

In a cocktail shaker, add mashed banana, lime juice, demerara syrup, coconut liqueur (or cream of coconut), coffee liqueur, aged rum, Campari, sweet vermouth, and Angostura bitters.

Muddle & dissolve

Use a muddler or the back of a spoon to press the banana into the liquids until well incorporated and the syrup has helped dissolve the fruit (about 20–30 seconds).

Add ice and shake

Add a generous amount of crushed ice to the shaker. Shake vigorously for 12–15 seconds to chill, dilute, and integrate the coconut and coffee flavors with the spirit base.

Double-strain

Double-strain the cocktail through a fine mesh strainer into the chilled old-fashioned glass over a large ice cube. Double straining removes banana solids and coconut sediment for a silky finish.

Sprinkle the toasted coconut flakes over the top of the drink and float a banana slice or banana chip on the rim or surface.

Optionally express an orange or lime peel over the cocktail and discard or rub the rim with the peel for a citrus lift that plays nicely with the bitter Campari.

Serve immediately.