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Negroni Hawaiiana

Negroni Hawaiiana

An island-friendly Negroni.

After Jen Ackrill, beverage director of Kaimana Beach Hotel’s Hau Tree Restaurant, arrived in Oahu eight years ago from San Francisco, she discovered how popular the Waikiki Mai Tai, a tropical juice-heavy variation of the classic, was with tourists. But while playing with her own Mai Tai riffs, she decided to introduce the Negroni, whose bitterness was favored in the Bay Area, to her recipe, merging the two drinks with POG (passion fruit, orange, guava juice). “The result is a delicious slightly bitter and sweet, tropical variation of an SF favorite,” says Ackrill.


  • 1 oz. POG
  • 3/4 oz. gin (Ackrill uses Beefeater)
  • 3/4 oz. Cocchi di Torino vermouth
  • 1/2 oz. orgeat
  • 1/2 oz. fresh lime juice
  • 1/4 oz. Campari
  • Tools:shaker
  • Glass:double Old Fashioned
  • Garnish:pineapple wedge


Place all of the ingredients in a shaker, add a 1/8 cup of crushed ice and give a quick shake. Pour the contents into a double Old Fashioned glass and top with fresh crushed ice. Garnish.

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