The intent was to create a more approachable riff on the classic Negroni by using a lot of similar ingredients with a little more of an exotic nature. Something that anyone could enjoy, with pinkies out, of course.
How would you describe the taste to someone who hasn’t had this before?
A brighter Negroni with a hint of a savory aspect due to the salt.
What would be the key component in this drink?
In my opinion it's the lemon or salt. They both add such an unique twist to the classic.
What seperates this cocktail from the classic Negroni?
The lemon juice brightens it up tremendously.
What reactions do you get from customers when they try this cocktail for the first time?
This isn't as bitter as I expected.
What are some good dishes to pair this drink with?
A Scotch egg from us, they just go hand in hand in my opinion.
Watch as the bartender of Soda & Swine (located in Liberty Station), Brian Vong, makes this Negroni-inspired cocktail.
What kind of experience can someone get at Soda & Swine - Point Loma?
A damn good cocktail, with a delicious cheap meal. You're not going to have to break the bank here to enjoy yourself.
About Brian Vong
Did you grow up in San Diego?
Born and Raised.
How did you get into bartending?
Adele Stratton, she really believed in me and pulled for me to get an interview at Craft & Commerce. Before I got behind the bar, I had previously worked for FedEX, 12 hours a day, five days a week and hated it. Vanessa Tosi gave me a shot and Anthony Schmidt really helped me out and became my Mister Miyagi, teaching me along the way. Best decision I've ever made.
What's currently on your music playlist?
It all depends on my mood, a lot of Lynyrd Skynyrd and hip hop. Tac Xii and Mitchy Slick, cause you have to listen and support SD music.
When you’re not mixing drinks, what are you doing on your spare time?
It's a split between three other things. Playing basketball with the CH guys, family time or drinking beers with Horse, Cb, Hunt and Woodgrain.