Negroni Week is coming on the horizon! June 5-11th celebrate this awesome three ingredient cocktail at various participating bars and restaurants in New York City and beyond.
What’s a Negroni? It’s a simple and classic cocktail comprised of three ingredients: Campari, Gin, and Vermouth. It’s quite strong and has an acquired taste, but once you sip them once or twice, you will love them!
“Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charities around the world. From 2013 to 2016, Negroni Week grew from about 100 participating venues to 6,000 venues around the world, and to date, they have collectively raised nearly $900,000 for charitable causes”- Negroniweek.com
This year, bars and restaurants will be mixing up these classic cocktails in traditional and non-traditional forms. In the city there will be both cocktails and food being served where you can enjoy items like:
- Negroni Nuggets by The Nugget Spot
- Negroni Ring Dings by Duane Park Patisserie
- Negronuts by The Donut Project
- Negroni Pop Tarts by Butter & Scotch
- Negroni Pony Waffle by The Horny Ram
- Negroni Glazed Raspberry Madeleines from Craftsman and Wolves
If you’re celebrating at home, here are some great recipes from top Mixologists in NYC, too!
The Red Planet Negroni (Created by Leo Robitschek, The NoMad)
1 oz. Campari
1.5 oz. Cinzano 1757
2 oz. Bulldog Gin
Clarified Milk Mixture*
3 oz. Milk
1 oz. Lemon Juice
1.5 oz. Spice Rooibos Tea Syrup
1.5 oz. Pineapple Juice
*To create clarified milk mixture: Heat up milk until just under a simmer. Take the pot off the heat and add the lemon juice. Stir slowly until the curds and the whey separate. Add the remaining ingredients and mix. Pour all of the ingredients slowly through a superbag until the punch becomes clear, and the repeat the filtering process. Serve in a rocks glass filled with ice. Garnish with two star-shaped orange twists.
Galaxy Negroni Sbagliato (Created by Naren Young, Dante)
1 oz. Campari
1 oz. Cinzano 1757
Prosecco to top
Pour Campari and Cinzano 1757 over ice in a collins glass that has been sprayed with a chamomile tincture. Add 3 dashes of chamomile tincture and a pinch of edible silver glitter. Top with Prosecco.
Mai Tai Unigroni (Created by Josh Campbell, Leyenda)
0.75 oz. Campari
1.25 oz. Appleton Reserve
.5 oz. Cinzano Bianco
0.5 oz. Cinzano 1757
0.5 oz. Lime Juice
1 oz. Bonita Biz*
0.25 oz. Red Wine Float
Butterfly Pea Tea Ice. Build ingredients in a shaker tin, and fill shaker with ice. Hard shake and double strain into a rocks glass over large butterfly pea tea/glitter ice cube. Float red wine and garnish with mint sprig.
#FroGroni (Created by Julie Reiner, Clover Club)
0.75 oz. Campari
2 oz. Bulldog Gin
0.75 oz. Cinzano 1757
2 oz. Lemon Juice
1.25 oz. Simple Syrup
2 whole Strawberries
Blend all ingredients (making sure tops of strawberries are cut off) with 1.5 cups of ice until smooth and pour into a tall glass. Garnish with a strawberry and orange twist.
