Celebrate the Negroni with Five Unique Spins on the Classic

Negroni Week, the seven-day charity event created by Imbibe Magazine and Campari, may be gone, but that doesn’t mean you can’t still enjoy variations on the classic drink.

My favorite Negroni Week variation came from a tiki bar here in SF, and was served in a pineapple. I’ve also had Negroni cotton candy, and some pretty epic, non-traditional spins on the cocktail.

Here are a few great options to get you started.

Mezcal Negroni

Ingredients:
1 oz Mezcal El Silencio Espadin
1 oz Campari
1 oz Sweet red Vermouth

Method: Stir into glass over ice, garnish with an orange peel and serve.

Martini Negroni

Ingredients:
1 oz. Bombay Sapphire
¾ oz. Martini & Rossi Riserva Speciale Bitter
¾ oz. Martini & Rossi Riserva Speciale Rubino
Orange wedge

Method: Stir and strain on ice. Garnish with an orange wedge.

Regroni

Ingredients:
The Botanist Gin—1.5oz
Apertif—1oz
Dry Vermouth—1oz
Sweet Pepper Circles

Method: Add all ingredients to a mixing glass. Add ice. Stir for 20 seconds until chilled. Strain into a Rocks glass filled over one large ice cube. Garnish with Sweet Pepper Circles.

Oaxacan Beet Negroni

Ingredients:
1 oz Beet infused El Silencio Espadin*
1 oz Carpano Antica Formula Vermouth
1 oz Campari

*Beet-infused El Silencio Espadin – Ingredients and Method:
9 Beets(rough chopped)
1 bottle of Mezcal El Silencio Espadin (750 ml)
Combine ingredients and let sit for 48 hours. Fine strain and bottle.

Method: Stir all ingredients with ice and strain.

Chocolate Negroni

Ingredients:
1 oz. Bombay Sapphire
¾ oz. Martini & Rossi Riserva Speciale Rubino
¾ oz. Martini & Rossi Riserva Speciale Bitter
¼ oz. dark crème de cacao
3 dashes chocolate bitters

Method: Stir and strain on ice. Garnish with
*garnish with orange wedge and grated chocolate