Island Negroni

A clean, tropical take on an all-time classic. Made with Coconut Fat Washed Palm Republic Aged Rum and Pineapple-Infused Campari, this one takes a bit of preparation. But don't worry, the extra ingredients are easy to make, and once you've got all your ingredients ready, this cocktail is truly worth the time you put in!

Coconut Fat Washed Palm Republic Aged Rum Ingredients: 

• 300 grams Palm Republic Aged Rum
• 30 grams melted organic, unrefined, virgin coconut oil (recommended: Dr. Bronner’s)
  

Pineapple-Infused Campari Ingredients: 

• 200 grams Campari
• 50 grams fresh, ripe pineapple chunks
  

Island Negroni Ingredients:

• .75 oz sweet vermouth (recommended: Cocchi di Torino)
• 1.5 oz Coconut Fat Washed Palm Republic Aged Rum
• .75 oz fresh Pineapple-Infused Campari

Garnish:

• Dehydrated pineapple wedge

Glassware: 

• Double old fashioned glass

Fat Washed Palm Republic Aged Rum Instructions

1. Add melted coconut oil and rum to a non-reactive, sealable container
2. Cover and let rest for 24 hours, agitating occasionally.
3. Place vessel in freezer for 24 hours
4. Remove from freezer and immediately strain through a fine mesh filter
5. Strain again through coffee filter
   

Pineapple-infused Campari Instructions:

1. Add Campari and pineapple to a non-reactive sealable container
2. Lightly muddle the pineapple to break it up in the Campari
3. Cover and let rest for 24 hours, agitating occasionally
4. Strain with fine mesh strainer, pressing pineapple to extract juice
5. Store in refrigerator
   

Island Negroni Instructions:

1. Fill a mixing glass with ice
2. Add all ingredients to mixing glass
3. Stir with bar spoon for 15-20 seconds until the mixing
4. Glass is cold on the outside
5. Strain into double old fashioned glass with fresh ice
6. Garnish with a dehydrated pineapple wedge