In his Endless Summer, or a “Negroni on vacation,” as he calls it, Yanni Kehagiaras combines the big three—Campari, gin, sweet vermouth—with an ounce of pineapple and shakes the drink, pours it over ice and, in a testament to his more minimalist approach to tropical drinks, goes garnish-less.
Yanni Kehagiaras, Liholiho Yacht Club | San Francisco
- 1 ounce gin, preferably City of London
- 3/4 ounce Campari
- 3/4 ounce Dolin Sweet Vermouth
- 1 ounce pineapple juice
- In a large shaking tin, add all ingredients. Add ice, and shake well.
- Fine strain into a Collins glass over ice.
This drink can easily be scaled up into a large-format cocktail; for guidelines, see here.