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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 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.