Grab The Torch For This Cherry Smoked Negroni

Published On 07/15/2016 Published On 07/15/2016

Cherry Smoked Negroni


  • 1.5 oz gin
  • 1.5 oz Pineapple Infused Campari
  • 1.5 oz sweet vermouth
  • Campari Infused Pineapple (for garnish)
  • Ice
  • Decanter or Container
  • Cherry Wood
  • Brûlée Torch


  • First infuse Campari with pineapple:
  • Cut pineapple into chunks and place in mason jar.
  • Shake mason jar and let it sit for 24-48 hours.
  • Strain pineapple infused Campari back into the Campari bottle.
  • Save Campari infused pineapples for garnish.
  • Take a cherry wood branch/chip and place on a fire-proof surface.
  • Using the brûlée torch, torch the cherry wood until it is on fire.
  • Turn the decanter upside down over the cherry wood to put the fire out and release smoke into the decanter.
  • In a mixing glass, add ice, gin, sweet vermouth, and pineapple infused Campari.
  • Stir for 15-20 seconds.
  • Turn the decanter right-side up and pour the cocktail mixture into the decanter and seal it.
  • Shake/swirl the decanter for 5-10 seconds to infuse the negroni with the cherry wood smoke.
  • In a rocks glass, add a large ice cube and pour the contents of the smokey decanter over the ice.
  • Garnish with a charred slice of Campari infused pineapple.
  • Cheers and enjoy!