Beer, although already great as a drink by itself, can be used to build other liquid concoctions. Ken Alonso, founder of artisanal Filipino spirits brand Proudly Promdi, proves this with his spiced negroni beer cocktail.
This cocktail is a hybrid of two of Ken’s favorite drinks: a Kingston Negroni and beer. A Kingston Negroni is a twist to the classic Negroni, which uses Jamaican rum instead of gin, giving the drink a funkiness. He uses that technique, adds some ginger, calamansi, and pineapple juice, plus a bottle of San Miguel Pale Pilsen to make a refreshing, tropical-esque, boozy beverage.
This spiced negroni beer cocktail recipe is best made using bartending tools, but you can always make this using common household tools. You can use any drinks container that seals tightly in place of a shaker. And instead of a jigger, you can just use measuring spoons. The muddler can be replaced by a mortar and pestle, wooden spoon, or a rod-type rolling pin—basically anything you can use to mash stuff, really. To “muddle” is a bartending term that means mashing ingredients to extract flavor into a cocktail.
- 2 pcs ginger
- 10ml brown simple syrup (equal parts brown sugar to water)
- 2 calamansi, halved and deseeded
- 2 dashes Angostura bitters
- 22.5ml sweet vermouth
- 22.5ml Campari
- 22.5ml spiced rum
- 45ml pineapple juice
- 120ml San Miguel Pale Pilsen
- 1 to 2 pcs orange wheel, for garnish
Add ginger and 10ml brown simple syrup in the shaker. Muddle thoroughly.
Squeeze the two pieces of calamansi and drop into the shaker. Muddle thoroughly.
Add two dashes of Angostura bitters, then add sweet vermouth, Campari, spiced rum, and pineapple juice into the shaker. Add ice and shake for 10–15 seconds.
Prepare glass and add ice. Pour contents of shaker into the glass through a fine strainer. Pour 120ml of San Miguel Pale Pilsen and stir gently. Garnish with orange wheels and serve.