People Say: A Kingston Negroni

Name: People Say: A Kingston Negroni
Yield: 10
Cuisine: American

Recipe: Elliott Reibert , Peridot , Ann Arbor, Michigan

Photo: Marlee Fox

September 23, 2025

A super silky take on a favorite Negroni riff.

Elliott Reibert, bar manager of Peridot in Ann Arbor, Michigan, plays up the tropical vibes of the Kingston Negroni and gives it a nuttiness and silky mouthfeel with a coconut oil fat-washed vermouth and Amontillado sherry blend. And instead of Jamaican rum, he uses Zacapa 23. “With [the aged rum’s] notes of vanilla and dried fruits, it seemed like the perfect foundation to work off of,” he explains. Rounded out with Campari’s bittersweetness, the cocktail is “well-balanced and unique. It’s just a seriously banging riff.”

Ingredients

1 1/4 oz. aged rum
1 oz. coconut oil aperitif
3/4 oz. Campari

Tools:mixing glass, barspoon, strainer
Glass:rocks
Garnish:trimmed banana leaf; lime peel, expressed and discarded

Preparation

Combine all of the ingredients in a mixing glass. Add ice and stir until well-chilled. Strain into the glass over a large ice cube. Express lime peel over the drink and discard the peel. Garnish.
Coconut Oil AperitifMelt 2 oz. of coconut oil over low heat until clear. In a non-reactive container add melted coconut oil and 4 oz. each of Cocchi Americano and Amontillado sherry. Seal with a lid and then shake vigorously to combine the ingredients. Allow everything to rest for ideally 2 hours, shaking occasionally. Cover and place in the freezer overnight. Remove the puck of fat that forms at the top and discard it. Strain through a coffee filter lined strainer. Will keep in the refrigerator for a week.