A Negroni cocktail is made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel. It is considered an apéritif, or a pre-dinner drink. It’s stiff, delicious, and it even has its own week to celebrate!
From June 6-12, bars across the country will be serving up the classic cocktail and raising proceeds for various charities. Last year’s Negroni Week raised more than $321,000 in donations. But if you want to test out the cocktail beforehand, we have recipes from two Chicago bars to get you started.
The Berkshire Room’s Continuous Negroni
First is from The Berkshire Room in the Acme Hotel, a cozy and swanky bar perfect for an intimate night. While you’re there, try the Continuous Negroni, which The Berkshire ages in a Van Winkle bourbon barrel. Or you can make it home with this recipe:
Combine 1 ounce Campari, 2 ounces Ford’s gin, and 1 ounce Carpano Antica in a mixing glass, add ice, and stir to combine. Strain into a coupe glass or over 1 large piece of ice in a rocks glass. Coat the rim of the glass with an orange peel, then discard peel, and serve.
The Sixth’s What’s Old is New
Another awesome Negroni riff can be found at a new bar in Lincoln Square, The Sixth. Created by Bartender Ben Schiller, this cocktail is a twist on the classic.
“Our staff loves to work with Negroni variations as it is one of the better known classics that can accommodate aged and clear spirits. Its strong and bitter structure provides a great base for more nuanced flavors to play off of,” Schiller says. “In the aforementioned cocktail, we use a clear whiskey and an aged gin, that both share a prominent floral note to give the imbiber a new yet familiar drinking experience.”
For a refreshing combination of new and refreshing, try making their “What’s Old is New” at home with this recipe:
Combine 3/4 ounce Campari, 1-1/2 ounces Koval aged gin, 1/2 ounce Koval Millet, 1/2 ounce Carpano Antica, and a small pinch of salt in a mixing glass. Add ice, stir, and strain into a couple glass or over 1 large piece of ice into a rocks glass. Coat the rim with a lemon peel, discard the peel, and serve.
By Kaleigh Glaza | Online Editor
The post Celebrate Negroni Week appeared first on DiningOut Chicago.