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.”
- 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.