Inspired by the food of the Philippines, we’ve taken the classic Negroni and put a Filipino twist on it. 

Every Filipino has their own recipe for an Adobo. Sherwin uses balsamic vinegar in his, so we have sourced a balsamic vermouth from Modena. Toyomansi is a dipping sauce that is served with literally everything. The key ingredient, as the name suggests, is Calamansi – the small citrus that we use in our gin. We wanted to release the fresh vibrant citrus flavours so we cold distil it as a single distillate and blend with our Southeast Asian Dry Gin. Finally, we infuse the Campari with lemongrass to add depth to the citrus.

This is a serious cocktail with the sweet citrus of Calamansi, the sharp richness of Balsamic and the bitter notes of Campari. Just like the food of Southeast Asia, it has depth of flavour and balance.

TO SERVE: Fill a rocks glass with ice and pour. Stir until chilled and garnish with a ribbon of orange peel.

Contains 5 – 7 servings