It’s Negroni Week—a great opportunity to celebrate one of the world’s best cocktails and raise money for charities. More than 7,700 venues around the world now participate in Negroni Week, which was started in 2013, and to date they’ve have collectively raised nearly $1.5 million for a plethora of charitable causes. Here are a few unique Negroni recipes—cheers!
Burnt Negroni
1 oz. Sipsmith gin
1 oz. Aperol
¾ oz. Amaro liqueur
¼ oz. Rosemary syrup
Build all ingredients in mixing glass and stir. Pour over large ice cube in rocks glass. Garnish with a torched orange peel.
Chris Boyd, bartender at The Gwen Hotel in Chicago, created this recipe.
Bamboo Negroni
¼ oz. Campari
¼ oz. Cappelletti
¼ oz. Rose water
½ oz. Logia pisco
¾ oz. St. George Terroir gin
¾ oz. Interrobang sweet vermouth no. 47
Add all ingredients to stirring beaker, in order recipe is listed. Fill beaker to top with ice and stir for about 20 seconds; strain into a bucket glass with one large cube of smoked lemongrass water ice. Garnish with a stick of candied lemongrass laid over the top of the glass.
Andy Adams, beverage director of Bamboo Sushi in Portland, OR, created this recipe.
Blackberry Sage Negroni
1 oz. Bulldog gin
1 oz. Blackberry sage tea-infused Campari
1 oz. Cocchi di Torino
Add all ingredients into mixing glass with ice and stir for 20 seconds. Strain over blackberry sage ice sphere in a double Old Fashioned glass. Garnish with an orange peel wrapped around ice, skewered blackberry and sage sprig.
The mixologists at Bottiglia Cucina & Enoteca in Las Vegas created this recipe.
Tilde’s Nightcap
(Shown atop)
1 oz. Lillet Blanc
¾ oz. Tutta Bella gin (or Bombay Sapphire)
¾ oz. Zucca Amaro
½ oz. Campari
½ oz. Lemon juice
3 dashes Scrappy’s orange bitters
Add all ingredients to shaker pint and fill with ice. Top with shaker tin and shake 6-8 seconds until chilled. Double strain into coupe glass. Rim and garnish with orange peel twist.
The mixologists at Tutta Bella Neapolitan Pizzeria in Seattle created this recipe.
Negroni la Schiuma
1 ¼ oz. Restless Spirits Builder’s gin
1 oz. Sweet vermouth
¼ oz. Rhubarb amaro
¼ oz. Simple syrup
Dash orange bitters
Combine all ingredients, stir with ice, pour in martini glass and top with foam. Garnish with an orange peel and top with Campari egg white foam.*
*For Campari egg white foam:
5 oz. Campari
4 Egg whites
3 oz. Water
3 oz. Lemon juice
2 oz. Simple syrup
Add all ingredients into the whipped cream canister, dry shake then charge with cO2 canisters twice and spray on top of drink.
Larry Liggett, bartender at Tavernonna Italian Kitchen at Hotel Phillips Kansas City, created this recipe.
Frozen Negroni
2 oz. Caorunn Scottish gin
¾ oz. Carpano Antica sweet vermouth
¾ oz. Aperol
3 drops Bittermens hopped grapefruit bitters
Pinch salt
Small handful of pebbled ice
Add everything to a blender and blend until all is incorporated. Pour into double rocks glass. Garnish with one swath each of orange and grapefruit.
Matt Friedlander of Sweetwater Social in New York created this recipe.
Summer Negroni
2 parts Brockmans gin
1 part Sweet Vermouth
1 part Aperol
4 Raspberries
Muddle raspberries in a shaker. Add ice and all the other ingredients and shake until chilled. Double strain into a rocks glass over an ice ball and garnish with a slice of dehydrated orange.
The mixologists at Brockmans created this recipe.
White Negroni
⅓ part Bulldog gin
⅓ part Suze gentian liqueur
⅓ part Lillet Blonde
Fill an Old Fashioned glass with cubed ice. Add ingredients and stir well. Using the peel of a lemon skin, trace part of the skin around the rim of the glass, before twisting the peel and placing in the glass to garnish.
The mixologists at QT Hotels in Australia created this recipe.
Pisco Negroni
¾ oz. Pisco
¾ oz. Cocchi
¾ oz. Aperol
Add all the ingredients into a Japanese mixing glass with ice, and stir until well chilled. Strain into a rocks glass filled with large ice cubes.
The mixologists at Bourbon Steak in Miami created this recipe.
