The perfect summer cocktail is about to kick off the summer patio season with the return of International Negroni Week, June 5th-11th. The week-long international event is not simply a showcase for creative new takes on the classic Negroni but is also a charity initiative. Over seven days, hundreds of venues across Canada will celebrate the nearly 100-year-old Negroni cocktail, with Campari at the heart, over one shared charitable goal.
In Toronto, Campari is taking over Ossington hotspot, Superpoint Pizza, for a week of official Negroni Week activities. The beautifully made Negroni will be the star of the menu while a gift shop is opened to patrons for a chance to walk away with limited edition Campari art prints, t-shirts and exclusive one-of-a-kind pieces. One-hundred per cent of proceeds will go to charity. Moreover, on June 9th and 10th, star bartenders from across the city will showcase their twists on the classic cocktail during patio pizza parties. What? Pizza party? That’s right, guests will get a free slice with every Negroni purchased.
To find a Negroni Week venue in your city, click here. And if there isn’t one close to you, why not invite over some friends and make up some of these great Negronis yourself.
The Classic Negroni
Ingredients:
• 1 oz. Campari
• 1 oz. Gin
• 1 oz. Sweet Red Vermouth
Directions:
• Pour the ingredients directly into an old-fashioned glass filled with ice.
• Stir gently.
• Garnish with half an orange slice.
The Departed Negroni by Sandy De Almeida at The Drake Hotel (video instructions)
Ingredients:
• 1 oz Eldorado 12 yr rum
• 0.75oz Averna
• 0.5oz Emascarado mezcal
• 1 oz Campari
• Dash of bitters
• Orange Zest garnish
Directions:
• Pour the ingredients directly into an old-fashioned glass filled.
• Add ice.
• Stir gently.
• Pour into a rock glass filled with fresh ice.
• Garnish with orange zest. Be sure to squeeze/spray some of the zest over your glass.
The Scottish Hula Dancer by Mike Fortier at Bar Raval (video instructions)
Ingredients:
• 1.25oz Bulldog gin
• 0.5 oz Apple Estate Sig Blend
• 0.5 oz Cinzano
• 1 oz Toasted Coconut Campari
• 8 drops of Bittermans Zocolatl Mole Bitters
• orange zest for garnish
Directions:
• Pour the ingredients directly into an old-fashioned glass.
• Add ice.
• Stir gently.
• Pour and strain the mixture into a rock glass with one giant ice cube.
• Garnish with orange zest.
The Breakfast Negroni by Ger Cullen at Rush Lane & Co. (video instructions)
Ingredients:
• 2 Bar spoons of orange marmalade
• 2 Dashes of orange bitters
• 1 oz Campari
• 1 oz Cinzano
• 1 oz Irish tea infused gin
• Orange Zest garnish
Directions:
• Add on the ingredients in your mixing glass (starting with the marmalade).
• Stir until marmalade is dissolved.
• Add ice. Give it a few more stirs.
• Strain into a rocks glass with fresh ice.
• Garnish with orange zest.
The Frozen Negroni
Ingredients:
• 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
Directions:
• Combine all the ingredients in a blender and blend until smooth.
• Serve in a chilled highball glass.
• Garnish with orange zest.
