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Secret Recipe: Beretta's Off-Menu Negroni

Photo by Nader Khouri; prop styling by James Whitney.

7x7 asks the Bay Area's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email schuyler@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

Beretta is my neighborhood haunt for good reason: The drinks are killer and the bartenders are always up for a challenge if you’ve imbibed your way through the cocktail list. With this recipe, bar manager Dominic Alling riffs on the classic ruby-hued Negroni, giving it a tropical edge with off-menu coconut-infused Campari. Bon voyage.

Negroni, Beretta style

Serves 1

Crushed coconut chips for garnish (available at Bi-Rite)

1½ ounces Plymouth gin

¾ ounce freshly squeezed lemon juice

¾ ounce coconut-infused Campari (see recipe below)

½ ounce Carpano Antica

1. Wet the rim of a Nick & Nora glass with the Campari infusion. Then tip the glass over and apply the wetted rim to the crushed coconut chips so they stick to the glass and create a halo.

2. Pour all liquid ingredients into a cocktail shaker with ice. 

3. Shake well and strain into glass.  

Coconut-infused Campari

½ cup coconut chips

1½ cups Campari

1. Infuse coconut chips in Campari for 24 hours.

2. Strain Campari with fine mesh sieve. Discard coconut chips.