Ken Alonso of Proudly Promdi’s Spiced Negroni Beer Cocktail Recipe

Ken Alonso (@ken_alonso)

Ken Alonso (@ken_alonso),
Jerome Jocson (@emowredge)

Ken Alonso (@ken_alonso),
Archie Lim (@iamarchielim)

Jica Simpas (@jicasimpas)

Spiced Negroni Beer Cocktail

The versatility of beer is endless. We’ve used it to make several batters, to spice up some brownies, and to change up a classic sauce. Its flavor and composition bring a whole new depth to any recipe—and that isn’t only true for food. Beer, although already great as a drink by itself, can be used to build other liquid concoctions. Ken Alonso, the founder of artisanal Filipino spirits brand Proudly Promdi, proves this with his spiced negroni beer cocktail.

This cocktail is a hybrid of two of Ken’s favorite drinks: a Kingston Negroni and beer. A Kingston Negroni is a twist to the classic Negroni, which uses Jamaican rum instead of gin; giving the drink a funkiness. He uses that technique, adds some ginger, calamansi, and pineapple juice, plus a bottle of San Miguel Pale Pilsen to make a refreshing, tropical-esque, boozy beverage.

This spiced negroni beer cocktail recipe is best made using bartending tools, but you can always make this using common household tools. You can use any drinks container that seals tightly in place of a shaker. And instead of a jigger, you can just use measuring spoons. The muddler can be replaced by a mortar and pestle, wooden spoon, or a rod-type rolling pin (or basically anything you can use to mash stuff,  really). (To “muddle” is a bartending term that means mashing ingredients to extract flavor into a cocktail.)

Everything comes together in a jiff. It’s a simple enough recipe to make at home, but it has a level of complexity that makes it a good practice cocktail for anyone getting into home bartending.

Spiced Negroni Beer Cocktail Recipe



Serving Size

1 person

Active Time

10 mins

Total Time

10 mins

Instructions for Spiced Negroni Beer Cocktail

  1. Add ginger and 10ml brown simple syrup in the shaker. Muddle thoroughly.
  2. Squeeze the two pieces of calamansi and drop into the shaker. Muddle thoroughly.
  3. Add two dashes of Angostura bitters.
  4. Add sweet vermouth, Campari, spiced rum, and pineapple juice into the shaker.
  5. Add ice and shake for 10-15 seconds.
  6. Prepare glass and add ice.
  7. Pour contents of shaker into the glass through a fine strainer.
  8. Pour 120ml of San Miguel Pale Pilsen. Stir gently.
  9. Add orange wheels.
  10. Serve and enjoy.

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