• Recipe by Tammy Tavera, Head bartender
  • The Bonbon Club G/F 16 Tropical Palms, Gallardo Street, Legaspi Village, Makati City, 1229 Metro Manila

Named because it took years and lots of walking while thinking to get to this version of this drink, it is straightforward and bitter (it is a Negroni, after all) with a hint of vanilla and mint (from the Averna). The pomelo peel garnish adds a Filipino twist.



  • 45 mL Bulldog Gin
  • 22.5 mL Campari
  • 7.5 mL Averna
  • 15 mL Cocchi Bitter Vermouth
  • orange and pomelo peel

Glass: rock glass


  1. Chill the tin shaker with ice
  2. Add ice in the chilled tin shaker and combine all ingredients.
  3. Stir until the ingredients are blended and chilled.
  4. Strain into a rock glass with ice ball.
  5. Garnish with orange and pomelo peel.

Read about Tammy TaveraThe Bonbon Club‘s head bartender

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