Ah, the negroni. It is perhaps the epitome of a classic cocktail—one part gin, one part sweet vermouth, one part Campari. You can’t get much simpler, or more delicious than that, which is why in 2013 Imbibe started Negroni Week, a chance for the world to not only learn about the beauty that is the cocktail, but to raise money for charitable causes at the same time. Since its inception in 2013, Negroni Week has raised almost $450,000 by partnering with bars and venues across the country during the week. This year’s Negroni Week (June 6–12), there are over 6,000 participating bars, venues and retailers.
You might be asking at this point how 6,000 different places are involved when the cocktail is so simple. You’re right, it is a simple cocktail, but that is part of what makes it so beautiful—the ease at which you can make it means you have so much more room to play with it. So, to celebrate Negroni Week, we’ve compiled five riffs from different participating bars. Check them out, mix them up, then head out for round two and help raise even more money for a good cause.
Negroni ‘On Tap’
(Created by Naren Young for Dante NYC)
- 1 oz. Bombay Sapphire
- ¾ oz. Campari
- ¾ oz. Martini & Rossi sweet vermouth
Method: Stir and strain on 1 large ice cube. Garnish with an orange twist.
Hwayo Negroni
(Created by Ryan Te for Oiji, NYC)
- 5 oz Jasmine Hwayo 41 Soju
- .75 oz Sweet vermouth
- .5 oz Campari
- .25 oz Aperol
- 1 dash Fee Orange Bitters
Method: Stir. Strain into rocks glass and garnish with an orange peel.
Oaxacan Negroni
(Created by William Aporih for Abajo at Añejo Tribeca, NYC, pictured)
- .75 oz Espolon Reposado
- 1 oz Botanist Gin
- .75 oz Campari
- .75 oz Barolo Chinato
- Splash Cola Nut Extract
Method: Stir. Strain into rocks glass and garnish with an orange slice.
Related: Negroni Week 2015
Smoked Plum Negroni
(Created by Richard Woods for SUSHISAMBA NYC)
- 5 oz Hibiki whisky
- .25 oz Aperol
- .75 oz Sweet vermouth
- .5 oz Plum wine
Method: Stir. Strain into rocks glass and garnish with a dehydrated orange slice.
Negroni Bianco
(Created by Naren Young for Dante NYC)
- 1 oz Brooklyn gin
- .5 oz Martini & Rossi bianco vermouth
- .5 oz Noilly Prat dry vermouth
- 1 oz Quinquina aperitif
- 2 dashes of lemon bitters
- 1 dash of verjus
Method: Stir on ice and strain into a Nick & Nora glass. Garnish with a lemon twist (discard after) and baby’s breath flowers.
Want to learn more about the negroni? Check out the great book The Negroni by Gary Regan.
