The Salty Pig’s Bittersweet Aloha is a Negroni riff that breaks all the rules. It’s shaken rather than stirred, includes citrus and sweetness in the form of lime juice and a house-made pineapple syrup, and divides its bitter quotient between Campari and the less-bitter Cocchi Americano.

Its juniper component—Barr Hill Gin from Vermont’s Caledonia Spirits—is also a swerve. The gin is made from raw honey, which gives the drink a rounder character and some interesting flavors.

“It’s got a natural sweetness to it and the kind of umami that you get from honey,” says general manager Angela Lamb.

Yet for all those sweeter elements, there’s nothing saccharine about this particular Aloha. A pinch of salt keeps brighter flavors in check, making for a boozy yet refreshing dram that’s tart and sweet up front and bitter and dry in the back. Its slightly frothy texture reminds you of the pineapple as you sip, while the bracing touch of Campari and the juniper notes from gin will transport you right back to where we started: Negroni territory.

Bittersweet Aloha
1 ounce Barr Hill Gin
½ ounce Campari
½ ounce Cocchi Americano
½ ounce pineapple syrup*
½ ounce lime juice
Pinch of salt

Add all ingredients to a shaker filled with ice and shake until chilled. Double strain into a coupe glass and serve.

*Pineapple Syrup (yields about 1 quart)
3 cups of sugar
½ pineapple, cubed

Cover pineapple cubes with sugar in a container, seal, and allow mixture to sit overnight, refrigerated. Add mixture to a blender and blend until puréed. Double strain into a container, seal, and refrigerate. Keeps about 1 week.