Eosinophilic Esophagitis Friendly Coconut Negroni
Total time5 min
Prep time5 min
Cook time0 min
4.7(15)
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Learn more →Ingredients
1 serving
- 1 ½ oz gin
- 1 oz campari
- ¾ oz sweet vermouth
- 1 oz full-fat coconut cream
For serving
- 1 large ice cube, for serving
- 1 strip orange peel, for garnish (optional)
Instructions
- 1
Fill a cocktail mixing glass two-thirds full with ice. Add the gin, Campari, sweet vermouth, and coconut cream.
- 2
Stir with a bar spoon for 30–40 seconds, until the outside of the mixing glass feels very cold and the coconut cream is fully incorporated and the mixture is well chilled.
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