Negroni Week has arrived, which means it’s time to celebrate one of the world’s most-popular cocktails. This year, we’re celebrating by stirring up a couple different variations of the Campari-powered drink that we’ve come to love over the years.
One of the best things about the Negroni is its versatility. Whether you’re more of a mezcal fan than a gin fan or are just looking to try something new where you bring Scotch or rum into the mix, variations on the negroni are easy to make and often delicious.
Here are five Negroni Variations we think you simply must try:
Pasión y Humo – The London EDITION bar team
- 20 ml Mezcal
- 25ml Campari
- 5ml Cocchi Passionfruit
- 10ml Chili Syrup
Mix all the ingredients into a chilled glass filled with ice cubes and stir it gently for roughly 20/30seconds. Serve it over a frozen rock glass with a big block of ice in it. Garnish with sesame and fennel cracker.
- 1 oz. Scotch
- 1 oz. Campari
- ½ oz. Cinzano Rosso vermouth
- ½ oz. Lucano Café coffee liqueur
Stir all the ingredients with ice to chill. Strain over a large ice cube in a rocks glass. Garnish.
Pineapple Kingston Negroni – From Lost Lake in Chicago
- 1 oz. Jamaican rum (Lost Lake uses Appleton Signature Blend)
- 1 oz. Stiggin’s Fancy Pineapple Rum
- ¾ oz. sweet vermouth (Lost Lakes uses Cinzano)
- ¾ oz. Campari
- 2 oz. Kelvin Citrus Slush Mix
- 2 oz. water
- ½ oz. Campari
- ½ oz. gin
- ½ oz. sweet vermouth
- ½ oz. fresh orange juice
- 2 cups ice
Combine all the ingredients in a blender and blend until smooth.
- 1 1/2 ounces Tanqueray No. Ten gin
- 1 ounce blanc vermouth (or Lillet Blanc)
- 1/2 ounce Suze gentian liqueur
- Garnish: lemon twist
Add the gin, Lillet blanc and Suze into a mixing glass with ice and stir for 15 to 20 seconds until well-chilled. Strain into a rocks glass over fresh ice. Garnish with a lemon twist.