The Negroni is already a coffee-shaped drink. It is bitter, it is dark, it sits on top of you the way a strong espresso does after a long lunch. Steeping the Campari with kopi-O (the local dark-roasted, slightly carbonised coffee that fuels almost every kopitiam in the country) tightens that overlap. You end up with a Negroni that reads as the cocktail twin of an iced kopi, and it makes a lot of sense in Petaling Jaya.
Ingredients
- 30ml London Dry gin
- 30ml kopi-O infused Campari (about 20g coarsely ground kopi-O per 500ml, three hours, strained)
- 30ml sweet red vermouth
- Large ice cube
- Expressed orange peel
Method
- Infuse the Campari with coarsely ground kopi-O for two to three hours at room temperature. Taste; it should read as bittersweet coffee, not espresso shot.
- Strain twice. Once through a fine mesh, once through a coffee filter, to leave the Campari clear.
- Combine gin, infused Campari, and vermouth in a chilled mixing glass with plenty of ice.
- Stir for 25 to 30 seconds, until the glass frosts.
- Strain over a single large rock. Express an orange peel and drop it in.
Why kopi-O, not espresso
Espresso pulls fast and bright. Kopi-O pulls slow and burnt, because the beans are roasted with margarine and sugar in the Malaysian style. That carbonised note is what makes the infusion sit so well next to Campari; both have a smoky-bitter edge already. Using espresso would give you something more like a coffee martini wearing a Negroni's suit. Using kopi-O gives you a drink that tastes inevitable.
Which gin works
A robust London Dry. The coffee and Campari are loud, and a delicate gin will get steamrolled. We pour a juniper-forward bottling so the spine of the drink stays gin. Citrus-led contemporary gins read fine too, but the body softens; choose by mood.
Variations
Kopi Boulevardier: swap the gin for bourbon. The drink becomes richer and slightly chocolaty. Stir longer.
Kopi Sbagliato: drop the gin, top with prosecco. Lower ABV, easier in the afternoon.
Related
Frequently asked questions
What glass is the Kopi Negroni served in?
A rocks glass over one large ice cube, the same as a classic Negroni. Short and heavy. The single large rock dilutes slowly, so the kopi-O note holds across the 15 to 20 minute drinking window. The dark colour and the orange peel on top read as a Negroni at a glance; the smell tells you something different.
Can I substitute the kopi-O with espresso?
You can but the drink changes. Kopi-O is Malaysian dark-roasted robusta, the kind brewed in every kopitiam, roasted with margarine and sugar in the local style. That carbonised note is what sits naturally next to Campari. Espresso reads brighter and pulls the drink toward an espresso martini territory. Stick with kopi-O for the local character; espresso for a punchier, more Italian read.
How strong is the Kopi Negroni?
Around 24 to 27 percent ABV in the glass before the big rock melts, dropping to about 20 to 22 percent across the drinking window. Same neighbourhood as a classic Negroni. The kopi-O adds caffeine and bitterness but doesn't shift the alcohol load. Built to sip slow.
Where can I order a Kopi Negroni in PJ or KL?
At Dissolved Solids in Damansara Kim, Petaling Jaya (43-1 Jalan SS20/11, Tue to Sun 15:00 to 01:00, WhatsApp +60 11-4008 7607) is where this drink is poured at its home version, with kopi-O Campari batched fresh and sock-brewed coffee. Also at Soluble Solids in SS2, Petaling Jaya (50-1 Jalan SS2/24, Wed to Sun 18:00 to 01:00, WhatsApp +60 11-1682 8651). Both bars are in Tatler Asia Top 20 Bars 2025/26.
What food pairs with the Kopi Negroni?
Char siu, roast duck, anything from a Chinese roast meat counter (siu yuk, soy chicken). The bitter-sweet of the drink lines up with the caramelised soy crust. Rendang daging is excellent. For dessert pairings, kaya toast or a slice of dark chocolate kuih. The kopi-O makes this one of the most Malaysian-food-friendly cocktails on any menu.