Negroni Week – one of my favorite weeks of the year. Not only do I get to partake in the forever-classic negroni, but to participate in supporting charity. However, this year is a bit different from prior years. Participating venues select a charity from the vetted list provided by Imbibe and Campari then make an initial donation to the charity.
After Negroni Week is over, venues are encouraged to make an additional donation to their chosen charity. Last year the event raised $400,000.
Be sure to find a participating venue near you to make this June 5-11 the best Negroni Week yet. In the meantime, here is a roundup of some of my favorite negroni riffs featuring ingredients as diverse as gentian root, coffee, and ancho reyes peppers, as well as a simple cacao nib-infused Campari that will give you a simple way to modify any basic negroni recipe. Also, if you’ve ever wondered how to bottle cocktails like the negroni, this article will give you a crash course.
How to Make Cacao Nib-Infused Campari
How to Bottle a Cocktail – Specifically a Negroni
Tierra del Fuego
This negroni riff (middle cocktail) has a bit of a spicy kick from the Ancho Reyes Liqueur, which is a personal favorite to try in various cocktails. Both the mezcal and the smoldered bitters add a layer of complexity I find very appealing. I’ve been told by some that this drink is a little too spicy, but dialing back the amount of smoldered bitters or using a different style will remedy that.
Tierra del Fuego
Ingredients
- 1 oz. Campari
- 1 oz. Ancho Reyes Liqueur
- ½ oz. mezcal
- ½ oz. tequila
- 6 dashes pink House Alchemy Smoldered Bitters (See recipe notes for alternative bitters.)
Instructions
- Combine ingredients in a mixing glass with ice and stir until chilled.
- Strain into a rocks glass filled with ice.
- Garnish with an orange peel.
Notes
Earl Grey White Negroni
The same bitterness that Campari grants the classic negroni is imparted in this riff by swapping it with the bold gentian liqueur, SUZE. While this recipe doesn’t have to be made with an Earl Grey-infused Dolin Blanc, it certainly adds some delicious bergamot notes that work incredibly well with gin and SUZE.
Earl Grey White Negroni
Ingredients
- 1½ ounces Ford’s gin
- ¾ ounce SUZE
- ¾ ounce Earl Grey-Infused Dolin Blanc
- orange peel
Instructions
- Combine ingredients in mixing glass filled with ice and stir until chilled.
- Strain into rocks glass filled with ice and garnish with an orange twist.
Notes
Recipe for the Earl Grey-infused Dolin Blanc can be found in Death & Co: Modern Classic Cocktails.
La Terra Rojo
It seems that I have a thing for talking about the terroir in the titles of my cocktails. At least this one has some meaning behind the name, and is one of my favorites of this collection. While there is still a whole ounce of Campari in this negroni riff, it doesn’t have that typical negroni boldness that you might expect. If you don’t have añejo tequila, reposado will work well too. Notes of coffee, chocolate, vanilla, and orange all play together in perfect harmony in this cocktail. You have to try it to believe it.
La Terra Rojo
Ingredients
- 1 ounce Cocchi Vermouth di Torino
- 1 ounce Campari
- ¾ ounce añejo tequila
- ¾ ounce coffee concentrate recipe and purchase link in notes
- 1 dash orange bitters
- orange peel for garnish
Instructions
- Combine ingredients in mixing glass filled with ice and stir until chilled.
- Strain into rocks glass over ice.
- Garnish with expressed orange peel.
Notes
The Kitchn - Coffee Concentrate Recipe
The negroni is one of those foundational classic cocktails that can be endlessly adapted. It’s the three equal parts ratio and the perfect balance that have allowed it to remain a popular cocktail since the early 19th century. So make a few rounds, raise a glass, and experiment with a few recipes.
Cheers.
