The Suplada Spritz pulls in layers of unexpected flavors to the recognizable Negroni Sbagliato blueprint thanks to a chile-garlic shrub inspired by the sour-sweet nature of adobo, a Filipino dish consisting of braised meat marinated in vinegar and soy sauce. “I like to draw on my own lived experiences,” explains Napier Bulanan. “I lean heavy on nostalgia.”
Napier Bulanan | Oakland, California
- 1 ounce gin, preferably Bimini
- 1 ounce sweet vermouth, preferably Casa Mariol Vermut Negre
- scant 1/2 ounce adobo shrub (see Editor’s Note)
- 7 drops Bittermens Xocolatl mole bitters
- 4 ounces cava, to top
Garnish: orange twist, fresh bay leaf
- Combine all ingredients, except for the cava, in a wine glass filled with ice.
- Top with cava.
- Garnish with an orange twist and a bay leaf.
1 tablespoon black peppercorns
1 clove garlic, thinly sliced
1 bay leaf
1 chile pepper (Thai chile works just fine)
1 cup vinegar, preferably coconut vinegar
1 cup muscovado sugar
Add all ingredients except sugar to a container and cover. Let sit for 24 hours, then combine with sugar and stir until dissolved. Strain into a resealable container. Pro tip: Any extra shrub can be used as a base to make adobo. Just add 1/2 cup soy sauce or tamari (or more to taste). Save the solids that were strained out to cook into the adobo.