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Cocktails can be a tricky world to navigate. Every person has their own personal favourites from the base spirit to the garnish, but there are a few that have stood the test of time to become classics that are loved worldwide. The Negroni – a stirred cocktail of gin, sweet vermouth, Campari, bitters and a slice of orange – has become such a phenomenon that there is a whole week dedicated to celebrating its genius.
World Negroni Week 2024
Every year, World Negroni Week is celebrated between the 16th and 22nd of September with bars and bartenders around the world participating to pay homage to the classic. The event was started just over a decade ago in 2013 by Imbibe Magazine as an event to raise funds for charities. The concept snowballed in popularity and now, spots the world over take this as a chance to innovate their own Negroni-inspired creations.
History Of The Negroni
Like so much of the world’s favourite culinary creations, the Negroni began life in Italy. Turn back time to Florence and the year is 1919, where Italian noble, Count Camillo Negroni – fresh from his journey to America – strolled into Cafe Casoni looking for a drink. He asked the bartender, Fosco Scarselli, for an Americano (no, not the coffee, the cocktail), which is equal parts vermouth and Campari and topped off with soda. But the Count was looking for something a little stronger and requested a twist, asking for gin instead of soda. Scarselli, being a good sport, obliged, and threw in an orange slice instead of the usual lemon to show off the difference. And just like that, a classic was born.
Simple, elegant and with just the right balance, the Negroni quickly caught on and today its loved not only for its simplicity but because it provides the perfect canvas on which mixologists can innovate and play with new flavours. In the spirit of World Negroni Week, we caught up with some top mixologists to find out how they like to reinterpret the cocktail.
7 Mixologist Approved Cocktails For Negroni Week
1. Mizu Negroni by Avatika Malik – Head Mixologist, Mizu Izakaya
The Mizu Negroni is our own take on the ever popular classic, with an Asian twist. Coconut washed gin, kaffir infused Campari and sweet vermouth come together for the perfectly balanced bittersweet cocktail
Ingredients
- 30ml coconut oil washed Gin
- 30ml Kaffir infused Campari
- 30ml sweet vermouth or Rosso
Method
- Combine all ingredients in a cocktail shaker and "roll" the cocktail OR combine all ingredients in a mixing glass and stir well
- Strain into old fashioned glass and serve on ice.
- Garnish with a coconut and gonduraj lime macaroon.
2. Wormwood by Jishnu AJ – Head Mixologist, Ekaa
On this journey of collecting ingredients from around India which are not commonly used in food and cocktails much in India, I found Wormwood from Himachal Pradesh. Indian Wormwood is found in India and East Asia. It is found in the Himalayas at altitudes of 300-2400 m. The base formula for any drink calling itself vermouth must be 75% wine and wormwood, one of the botanicals used. and then started experimenting and thought of one of my favourite cocktails I tried from Singapore which was white negroni that consists of Gin, Suze and Lillet blanc. But the problem in India is we don't have suze and lillet.
So by using the Wormwood from Himalayas we made our inhouse vermouth, to add depth we added Chiretta, a bitter element to balance out the negroni bitter factor. Coriander seeds for the nuttiness, Jasmine flower syrup to make it refreshing, and Malhar citrus gin to enhance the cocktail.
Ingredients
- 30 ml Citrus Gin
- 30 ml House-made Vermouth
- 15 ml Jasmine Syrup
- 15 ml Fresh Orange Juice
- 1/2 tsp Cinchona Bark toasted coriander seeds
- Garnish: Orange twist
Method
- In a mixing glass, combine Citrus Gin, House-made Vermouth, Cinchona Bark toasted coriander, Jasmine Syrup, and Fresh Orange Juice.
- Add ice and stir well until the mixture is chilled and well diluted.
- Strain into a chilled Old Fashioned glass over a large ice block.
- Garnish with an orange twist.
3. PitBull Negroni by Karishma Chandy – Co-Founder, Happenstance Beverages
I love a good Negroni; the balance of sweet, bitter, floral, and herbal flavors is what really drew me in when I first tried one. When we launched Pitbull, one of the many misconceptions about dark rum was its use in cocktails. You don’t see many cocktail bars using dark rum. While curating our signature cocktail menu, we tried it with some classics and were blown away by the Negroni. The addition of oak and sweet spices to an already nuanced flavor profile was truly unique. The drink feels like a warm hug.
Ingredients
- 30ml Pitbull Dark Rum
- 30ml Campari
- 30ml Martini Fiero Vermouth
- Fresh Orange for Garnish
Method
- Add all ingredients in a mixing glass
- Stir to mellow over ice for 30-45 seconds
- Add one large cube of ice in a whisky tumbler and pour through a strainer
- Garnish with an orange crescent
4. KOKO Negroni at KOKO by Akash Singh – Beverage Manager, Pebble Street Hospitality Private Limited
Drawing from the vibrant flavours of mulberries and the spirit of reinvention, the KOKO Negroni was inspired by a desire to blend the boldness of classic Italian cocktails with a playful, fruity twist, celebrating both tradition and innovation in every sip.
Ingredients
- 30ml Mulberry-infused Bombay Sapphire
- 30ml Martini Rosso
- 30ml Campari KOKO
- Garnish: Orange peel
Method
- In a mixing glass, combine all ingredients over ice and stir well.
- Fine strain into an Old Fashioned glass over a large ice block.
- Garnish with an orange peel twist.
5. Divine Negroni by Vikrant Nagaonkar Assistant Bar Manager at Intercontinental Marine Drive – Dome
When it comes to a negroni, it is one of my favourite drinks to sip at any time of the day. We have 2 negroni variations in Dome, i.e., Winter Negroni, which is a mix of gin, coffee, and sweet vermouth with cinnamon, and Divine Negroni, which is one of my favourites and combines classic negroni with sandalwood and pineapple. It has got a punch and flavours that keep your tastebuds mesmerised.
The inspiration behind this cocktail is the negroni itself. The word divine refers to something supreme or connected to God. The spirit in the negroni is so strong and flavorful, which takes you to the divine state. We have used ingredients like sandalwood, which gives the aroma and taste that make this drink divine. Sandalwood has a significant presence when it comes to Indian god rituals.
Ingredients
- 40 ml Pineapple-Infused Gin
- 20 ml Martini Rosso
- 10 ml Sandalwood-Infused Campari
- 10 ml Campari
- 2 dashes In-House Sandalwood Bitters
Method
- In a mixing glass, combine all ingredients.
- Stir well to mix thoroughly.
- Strain the mixture into a chilled rock glass with a large ice block.
- Garnish with a flamed, dehydrated pineapple slice.
6. Negroni Indica by Salil Naik – Senior Bartender at Nksha Restaurant Churchgate
This cocktail is inspired by the rich flavours found in traditional Indian kitchens.
Ingredients
- 30 ml Saffron-Infused Indian Craft Gin
- 30 ml Raspberry Campari
- 30 ml Sweet Vermouth
Method
- In a chilled mixing jar, combine 30 ml saffron-infused gin, 30 ml raspberry Campari, and 30 ml sweet vermouth.
- Add ice and stir until the desired dilution is reached.
- Strain into an old-fashioned glass over a large ice block.
- Garnish with an orange peel and a saffron thread.
7. Yuzu Negroni at Foo by Akash Singh – Beverage Manager, Pebble Street Hospitality Private Limited
Inspired by the vibrant flavours of Asia, the Yuzu Negroni infuses the classic cocktail with the citrusy zest of yuzu and the subtle sweetness of cherry syrup. This twist on the classic Negroni brings a unique flavour profile to the cocktail, reflecting Foo's innovative approach.
Ingredients
- 30ml of Gin
- 20ml of Campari
- 20ml of Martini Rosso
- 20ml of yuzu juice
- 12.5ml of cherry syrup
- Garnish: Dehydrated Orange
Method
- Add all ingredients into a cocktail shaker filled with ice.
- Shake the mixture well and chill the cocktail.
- Strain the cocktail into a glass.
- Garnish with a dehydrated orange