5 Negronis You Need to Make for Negroni Week
Hey there, I’m Miguel of @holycityhandcraft - welcome to this new cocktail series entitled ‘Bartenders + Boulevardiers’! In this new series sponsored by Coopers’ Craft Bourbon, not only will I show you how to make the classic cocktail, I’ve also recruited TEN of Charleston’s finest mixologists to guide you through how to create TEN unique variations of my absolute go-to whiskey cocktail - The Boulevardier. Since it is Negroni Week and all and Coopers’ Craft is an official partner this year and I’m assuming you’re a fan of the classic Negroni (traditionally made with Gin), then the Boulevardier will be right up your alley - think of this as the bourbon drinker’s Negroni. I personally prefer a bold, complex bourbon such as Coopers’ Craft 100 Proof Barrel Reserve. This particular offering brings out the depth of flavors in the cocktail. Its a great balance of strong, sweet and bitter. I hope you enjoy these cocktails as much I enjoyed shooting them with these amazing folks! As always, please enjoy these cocktails responsibly. #sponsored
A ROSE BY ANY OTHER NEGRONI
Brb… gotta clean some peppercorn off my lens…
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is Fabiana Pinillos (@fabiliciousssss) over at Dalila's (@dalilas_on_spring) "Dalila's would not be the bar it is without the Negroni - it is one of the first cocktails we think about and play off of when designing menu changes. This takes all those traditional components that we love and amplifies them in a floral, but non-pastiche way, toasting the pink peppercorn to bring out some richness and citrus notes, matching that with Italicus, a rose and bergamot liqueur that's light on its feet, and putting an underrated classic gin like Gordon's at the helm to steer the beverage in the right direction. A bit of seasoning ties it up all nicely - a pinch salt, an expression of lime oil, and just a dash of a rich simple syrup add body to make this Negroni delicious."
Just a reminder that this week, I'll be featuring five of Charleston's finest bartenders to show us their take on a Negroni. The cool part about this if you're local, they'll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @dalilasonspring to give this one a try and support the cause!
ingredients:
1½ oz | 45 ml Gin
¾ oz | 22.5 ml Bergamot Liqueur
¾ oz | 22.5 ml Toasted Pink Peppercorn Infused Campari
instructions:
Stir with ice in a rocks glass, express and twist a lime peel, and sprinkle a pinch of kosher salt over the top.
OOLONG ISLAND
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is my buddy Jimmy Chmielewski (@jimmy_withthe_goodhair) at @thearcher with his take on a recipe thats a Negroni that drinks like a spritz, check it out below.
"We really wanted to showcase some of the less conventional ingredients or techniques that we're utilizing at The Archer. The coconut and milk oolong tea really give the Campari a sort of bitter fruit loop flavor and a much more velvety mouthful. We also stand by the belief that most things are better carbonated and a negroni is no different. The force carbonation makes a boozy sipper feel like a light and fizzy Spritz. In terms of the thought process of the ingredients, toasted coconut screams tiki, so we really wanted to lean into that flavor profile (hence, banana and rum) without getting too far away from what a negroni truly tastes "
ingredients:
1 oz | 30 ml Coconut Milk Oolong Tea Campari
1 oz | 30 ml Dark Rum
1 oz | 30 ml Sweet Vermouth
1 Barspoon Banana liqueur
1 dash 10:1 Citric Acid Solution
3 drops 20% Saline Solution
instructions:
Stir, strain, carbonate, pour over ice, garnish with orange peel
IRANIC negroni
A complex Negroni at its finest…
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is Stephen Blackmon (@stephenblackmon) over at Doar Bros. (@doarbros).
"I was inspired by one of my favorite Indian restaurants, Chai Pani in Asheville, NC owned by Chef Meherwan Irani. The backstory of his great grandfather running one of the only Irani Cafes in his hometown along with what it must have been like hanging out there on a regular basis painted a vivid picture for what I wanted to share with others. These cafes catered to high tea loving patrons with Indian food adapted menus, making them the most popular places to be in that region. The combination of culturally driven flavors and lively but chill vibes are what incited me to produce this very special cocktail riff.
Thought process: I knew I wanted to have three things come out of this cocktail's production: tea, spices, and savoriness in homage to Meherwan and his family's heritage. By using the specific barrel-aged gin with big notes of Indian spices, infused for further complexity with malty Assam Tea along with traditional Masala Chai, I was able to ground the base idea around those bold flavors. I then chose to infuse a commonly found Italian aperitif white wine with spiced orange tea to play off both the infused gin and also tie it to both the Campri and Grand Mariner rather than use the typical sweet vermouth. After combining all of the components, I chose to do a "fat washing" process using traditional brown ghee along with coconut oil to round out the entire cocktail with a lingering silky and savory finish.
" Just a reminder that this week, I'll be featuring five of Charleston's finest bartenders to show us their take on a Negroni. The cool part about this if you're local, they'll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @doarbros to give this one a try and support the cause!
ingredients:
1½ oz | 45 ml Assam & Masala Chai Infused Barrel-Aged Gin
¾ oz | 22.5 ml Campari
¼ oz | 7.5 ml Grand Marnier
¾ oz | 22.5 ml Spiced Orange Tea Infused Italian Aperitif White Wine
Brown Ghee & Coconut Oil Fat Wash
instructions:
Combine all ingredients in a mixing glass with ice. Stir and strain over a large cube in a rocks glass. Garnish with gold dusted dried orange wheel.
LAZY RIVER
It's the cantaloupe life raft garnish for me….
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is my buddy Megan Deschaine (@meganmakesdrinks) at @eatbarcopa with her take on a classic.
"A bright, tropical inspired Negroni featuring a briny, sea breeze like Martinique Agricole, playing with the bitter Campari and lightly sweet herbal notes of the infused vermouth. Best enjoyed with sunshine and friends"
Just a reminder that this week, I'll be featuring five of Charleston's finest bartenders to show us their take on a Negroni. The cool part about this if you're local, they'll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @eatbarcopa to give this one a try and support the cause!
ingredients:
1 oz | 30 ml Trois Rivières Cuvée de L'Ocean Agricole
¾ oz | 22.5 ml Campari
1 oz | 30 ml Cantaloupe Vanilla Infused Bianco Vermouth
instructions:
Combine all ingredients in a mixing glass. Stir and strain over large cube topped with cantaloupe vanilla foam, garnished with/cantaloupe "raft"
COOL RUNNINGS
Not your Ordinary Negroni… or is it?
Well, we're here to introduce you to my friend Christian Favier (@christianjfavier) of The Ordinary (@eattheordinary) for #NegroniWeek with @campari_southcarolina.
"We love a Negroni at The Ordinary. We didn't want to just do a variation on something we already find nearly perfect, so we chose to flip the formula altogether. Playing on the parallel bittersweet taste of both Campari and Passionfruit, with the big bold flavor of Wray and Nephew, we did the whole thing frozen to keep it frosty cold and dangerously crushable all the way through."
Don't forget you can grab this cocktail at @eattheordinary this week! Cheers y'all!
ingredients:
¾ oz | 22.5 ml Campari
¾ oz | 22.5 ml Passionfruit Liqueur
½ oz | 15 ml Wray & Nephew Overproof
½ oz | 15 ml Sweet Vermouth
1 tsp Clarified Lime
2 dashes Saline Solution
instructions:
Whip Shake with crushed ice, pour into a tumbler, and top with more crushed ice. Serve with a bamboo straw and a half orange wheel
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If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own or in collaboration with other talented persons.
Thanks for the support y'all!