The NoMad London Bar Team created this riff on the classic Negroni for for the hotel’s Side Hustle concept.
Pandan Negroni
Ingredients
- 1 oz. Pandan-infused Mijenta reposado tequila
- ¾ oz. Cocchi Torino Vermouth di Torino
- ¾ oz. Campari
- ½ oz. Coconut water
- 1 tsp. Cold brew coffee
Instructions
- Combine in mixing glass.
- Pour into a large rocks glass over a large ice cube.
- Garnish with a pandan leaf.
Notes
The NoMad London Bar Team created this recipe for Side Hustle.
