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Aero-pressed Negroni

A Kingston Negroni extracted through aero-press

Aero-pressed Negroni - Barabica cocktail recipe

A Jamaican rum variation of the classic Negroni, brewed through an aero-press to extract bright fruit acids from the coffee without heavy roast flavors. Using a funky Jamaican rum combined with a lighter red vermouth to let the coffee shine. The aero-press brewing technique with 30 seconds of contact time creates a winey, integrated fruit structure that becomes more vibrant as the cocktail warms over ice. The 8 grams of freshly ground coffee should be medium coarse, similar to a pour over grind, for proper extraction.

Ingredients

  • •1 oz Planteray Dark rum (split with Planteray Fiji or Smith and Cross)
  • •1 oz Campari
  • •1 oz Dolin Rouge vermouth
  • •8 grams bright floral ground coffee (Geisha recommended)
  • •Large ice cube
  • •Orange peel for garnish

Instructions

  1. 1.Stir the rum, Campari, and vermouth together until fully diluted and chilled
  2. 2.Pour the cocktail into an upside-down aero-press
  3. 3.Add 8 grams of medium-coarse ground bright floral coffee (similar to a pour over grind)
  4. 4.Agitate the coffee and cocktail mixture heavily for 10 seconds
  5. 5.Cap the aero-press and slowly flip it upright
  6. 6.Press slowly as if brewing, taking approximately 20 seconds to complete the press
  7. 7.Serve over a large ice cube
  8. 8.Garnish with a fresh orange peel