endless summer

1 oz City of London Gin (Beefeater)
3/4 oz Campari
3/4 oz Dolin Sweet Vermouth (Tempus Fugit's Alessio)
1 oz Pineapple Juice

Shake with ice and strain into a Collins glass with ice.
Two Thursdays ago, I was lured into a recipe from a Punch article about new tropical drinks. That drink was the Endless Summer, Yanni Kohagiaras' "Negroni on Vacation" at San Francisco's Liholiho Yacht Club. Once built, the pineapple juice addition to the Negroni formula offered much of the aroma. Next, the vermouth's grape filled the sip, and the swallow was a combination of the gin and the Campari's bitter blending into the pineapple notes.