3 Insane Summer Negronis You've Never Tried (But Should)

Three creative summer riffs on the classic Negroni, all served over clear ice: a fruity-and-spicy Ancho & Mango Negroni built on a sous-vide mezcal-Campari infusion, a tropical Toasted Coconut & Pineapple Suze white Negroni (a build by Joshua aka Drifter's Joint), and a savory Basque-inspired Gilda's white Negroni made with olive-oil-washed gin and guindilla pepper brine. All three are batched-and-stirred cocktails that showcase modern infusion and fat-washing techniques.

smart_display Published 2026-05-24 download Extracted 2026-05-29

30m Prep

120m Cook

2h 30m Total

3 Servings

cocktail negroni summer infusion fat-washing sous-vide mezcal gin campari suze basque batched-cocktail no-cook drinks

Ingredients

Ancho & Mango Negroni

225 ml mezcal (for sous-vide infusion)
225 ml Campari (for sous-vide infusion)
75 g dried mango (thinly sliced)
5 g dried ancho chili pepper
2 parts (2 oz) spicy mango infusion (mezcal & Campari) (finished infusion, for the build)
1 part (1 oz) Tximista sweet vermouth
for garnish dehydrated mango (cut into a citrus-zest shape) optional

Gilda's White Negroni

250 ml Juniper 4 gin (for olive-oil washing)
75 ml full-bodied olive oil (for fat-washing the gin)
1.5 oz olive-oil-washed gin (finished washed gin, for the build)
1 oz Tximista white vermouth (sweet white vermouth made from Txakoli)
1 oz Bitter Bianco (for the bitter notes)
2 tsp guindilla pepper brine
for garnish Gilda pincho (anchovy, olive, guindilla pepper) (traditional Basque pincho on a skewer) optional

Toasted Coconut & Pineapple Suze Negroni

240 ml gin (for coconut infusion)
25 g toasted coconut chips (toasted in a pan over medium heat until browned)
240 ml Suze (for pineapple infusion)
65 g dehydrated pineapple (or 18 g freeze-dried pineapple)
1.25 oz coconut-infused gin (finished infusion, for the build)
1 oz pineapple Suze (finished infusion, for the build)
1 oz Lillet Blanc
3 drops 20% saline solution
for garnish dehydrated pineapple slice or banana leaf disc optional

Steps

Ancho & Mango Negroni

1

Slice 75 g of dried mango into thin slices. In a sous-vide bag, combine 225 ml Campari, 225 ml mezcal, 5 g dried ancho chili pepper, and the dried mango.

Tip: The description lists rum, but the chef uses mezcal in the video for a smoky character.

~5 min
2

Place the bag in a water bath set to 65°C and cook sous-vide for 2 hours, removing the bag once or twice to mix and distribute the flavors. Chill in an ice-water bath, then fine-strain, squeezing the bag to extract as much liquid as possible. The infusion may turn slightly cloudy, which is normal.

Tip: For a clearer result you can run it through a coffee filter, but the sugar in the Campari makes it very slow.

~120 min
3

To build: add 2 parts (2 oz) of the spicy mango infusion and 1 part (1 oz) of Tximista sweet vermouth to a mixing glass. Add ice and stir until nice and cold.

~1 min
4

Strain over a large clear ice cube in a rocks glass. Garnish with a piece of dehydrated mango cut into a citrus-zest shape.

~1 min

Gilda's White Negroni

1

In a glass container, combine 250 ml Juniper 4 gin and 75 ml full-bodied olive oil. Stir with a magnetic stirrer for 15 minutes (or shake/stir 2-4 times over the same period) to increase surface contact and improve flavor extraction.

~15 min
2

Pour the mixture into a glass jar and let it rest at room temperature until the oil fully separates from the gin. Place it in the freezer until the oil solidifies, then poke a hole in the frozen oil and pour the gin through a coffee filter, leaving it to filter in the fridge so the oil stays solid.

Tip: Don't throw away the oil — it's great for salad dressings or drizzled over pan con tomate.
3

To build: add 1.5 oz olive-oil-washed gin, 1 oz Tximista white vermouth, 1 oz Bitter Bianco, and 2 tsp guindilla pepper brine to a mixing glass. Stir with ice until nice and cold.

Tip: The guindilla brine is more vinegary and salty than olive brine, giving a dirty-Negroni effect with a spicy kick.

~1 min
4

Strain over a clear ice cube in a rocks glass and garnish with a Gilda pincho (anchovy, olive, and guindilla peppers on a skewer).

~1 min

Toasted Coconut & Pineapple Suze Negroni

1

Toast the coconut chips in a pan over medium heat until nicely browned. In a sous-vide bag, combine 240 ml gin with 25 g of the toasted coconut chips.

Tip: The description lists 20 g of coconut; the chef uses 25 g in the video.

~5 min
2

In a second sous-vide bag, combine 240 ml Suze with 65 g dehydrated pineapple (or 18 g freeze-dried pineapple). Both infusions can alternatively be made in a sealed glass jar at room temperature for 48 hours.

~3 min
3

Cook both bags sous-vide in the 65°C water bath for 2 hours alongside the mango infusion, mixing once or twice. Chill in ice water and fine-strain, squeezing the bags.

~120 min
4

To build: add 1.25 oz coconut-infused gin, 1 oz pineapple Suze, 1 oz Lillet Blanc, and 3 drops of 20% saline solution to a mixing glass. Fill with ice and stir 20 to 30 seconds.

Tip: The saline solution rounds out and elevates the flavors.

~1 min
5

Strain over a clear ice cube in a rocks glass. Garnish with a dehydrated pineapple slice, or a banana leaf disc for color contrast and aroma.

~1 min

Nutrition (per serving)

220

Calories

14g

Carbs

Fat

Cultural Context

The Negroni was created in Florence, Italy around 1919 when Count Camillo Negroni asked his bartender to strengthen his Americano by swapping soda water for gin. Its classic 1:1:1 ratio of gin, Campari, and sweet vermouth has made it a global icon and the foundation for countless modern riffs. These three summer variations reinterpret the formula: the Ancho & Mango version leans Mexican with mezcal and chili; the Coconut & Pineapple Suze is a tropical 'white Negroni' using the French gentian aperitif Suze in place of Campari; and the Gilda's Negroni draws on Basque Country tradition, named after the Gilda pincho (anchovy, olive, and guindilla pepper) of San Sebastián, using fat-washed gin and guindilla brine for a savory, dirty-martini-adjacent twist.