Negroni Fizz

During the pandemic lockdowns, the founders of the Cadre were desperate for companionship and also to visit our favorite local pubs again. These are places we had been visiting for years and at which we’d developed friendships with the bartenders, staff, and regulars. During a short window in late summer / early fall 2020, before the lockdowns were reinstituted, we were allowed to visit our local bars again as long as we were seated outdoors.

We took advantage of this short reprieve to visit Kings Row Gastropub in Old Town Pasadena where we reconnected with the Bar Manager and creator of Kings Row’s custom cocktail program, Zulma Cobian. As it was during Negroni Week at the time, she served us a special treat: A Negroni Fizz she was working on. Zulma gives the classic cocktail a frothy, Tiki spin with the addition of citrus and pineapple juices, coconut cream, and an egg white.

 

Negroni Fizz

~Zulma Cobian, Kings Row Gastropub, Pasadena, California

• 1.0 oz Broker’s Gin
• 1.0 oz Campari
• 0.5 oz Lemon Juice
• 0.5 oz Lime Juice
• 0.5 oz Pineapple Juice
• 0.5 oz Simple Syrup
• Coconut Cream (to taste)
• 1 Egg White
• Garnish: Orange peel
• Preparation: Add all ingredients to a shaker tin without ice and shake to emulsify the egg. Add ice and shake again until well-chilled, about 30 seconds. Fine strain into a tall glass (such as a Collins glass). Express the oils of the orange peel across the top of the glass, then drop into the drink. Serve with a straw.