negroni

Negroni Bianco

White negroni fans will love this Negroni Bianco featuring a rosolio derived from a family limoncello recipe.

By Food Republic Staff Read More

Boozy Sweets: How To Make Pink Negroni Popsicles

Summer's nearly here, which means it's time to break out your popsicle molds. Make way for these frozen negroni treats and lick responsibly.

By Cesar Roden and Nadia Roden Read More

Toast To Negroni Week: This Week In Food Activism

Negroni Week, park conservation, bees and much more are at the forefront in this week's acts of food activism. Learn how you can give back.

By Tiffany Do Read More

Dry Alternatives: A Non-Alcoholic Bottled Bitter Cocktail

For those practicing a dry January, the recently launched Curious Elixirs just might be for you. And yes, it's non-alcoholic.

By Brian Quinn Read More

Gabrielle Hamilton On The Beauty Of The Negroni

Author Melanie Dunea travels the world on assignment, interviewing and photographing the most influential and powerful people in the public eye. She can be found on Twitter and on Instagram. She is currently working on her fifth book."Rome?" was all the text said. My reply: "Yes." This is how my 12-year friendship with chef Gabrielle…

By Melanie Dunea Read More

Bringing A Bit Of Scotland To The Negroni

Whereas the martini was a front-runner of the 20th century cocktail lexicon, the Negroni appears on track to be this century's preferred stirred favorite. Adventurous adaptations are plentiful, and sometimes it’s those found outside of the purist cocktail bars that end up being the most memorable. Take Brooklyn’s Locanda Vini i Olii in the heart of Clinton Hill, which features a menu…

By Brian Quinn Read More

Finding The Lighter Side Of A Negroni

Cocktail bartenders have a deep-rooted respect for tradition. Back when the only cocktails we had a taste for were Long Island iced teas and vodka tonics, bartenders needed to look back at what was done over 100 years prior before they could look forward. One of the first to show us the recipes, techniques and…

By Brian Quinn Read More

A Japanese Whisky Takes On The Negroni

Much has been said on the beauty of the iconic balance of spirit, bitter and fortified wine that comprises the classic Negroni. The ratio of this drink, originally made with gin, can be applied using almost any base spirit, though the real art is knowing which two modifiers come next.Lauded barman Sam Ross has concocted an array of…

By Brian Quinn Read More

It's Negroni Week And I'm Having A Beer

1 ounce Beefeater Gin 1 ounce Campari

By Brian Quinn Read More

What If The Daiquiri And The Negroni Got Together For A Night?

Many know the daiquiri and the Negroni well, but few would envision the two going together. And few did until the nearly forgotten Jungle Bird cocktail, a tiki drink hailing from a Kuala Lumpur hotel in the late 1970s, was rediscovered as a modern classic by New York City bartender Giuseppe Gonzalez. Combining rum, lime…

By Brian Quinn Read More

10 Things You Didn't Know About Amaro, The Bitter Liqueur Of Your Dreams

You’ve swilled Negronis and sipped Fernet with the best of them, but there is more to amari than meets the aperitif. The European herbal liqueurs that span centuries of (dubious) health claims are as varied as the continent itself. Here's some bitter truths: 1. What is the what: The term amari (amaro when singular) encompasses…

By Emily Saladino Read More

A Negroni Lover's Guide To Drinking In Rome

Whether ordered in a ritzy hotel lounge or at a beloved blue-collar bolthole, Negroni drinking in Rome never seems to disappoint. It is after all what the Bellini is to Venice, though its presentation varies; sometimes you find it served in a tumbler with a twist of orange, other moments it arrives to the table in highball…

By Rocky Casale Read More

The Negroni Backlash Has Begun

With his Happy Eater column (that name, ha!!) in London’s Guardian newspaper, restaurant critic and proud curmudgeon Jay Rayner likes to take on the ironies, hypocrisies and general maladies afflicting the food world. On the topic of picnics? “A waste of agriculture,” he recently wrote. [See: Of Course Jay Rayner Hates Picnics.] Over the weekend,…

By Matt Rodbard Read More

The Negroni Slushy Is Taking Over Chicago

[caption id="attachment_69691" align="alignnone" width="700" ] Behold! Chicago's Parson's Chicken & Fish is home to the Negroni Slushy.[/caption] Right now, Chicago may be home to the coolest Negroni in the world — the Negroni Slushy from Parson’s Chicken & Fish. Parson’s is the new Southern-fried chicken shack from the same people behind the much-loved Longman &…

By Adam Miller Read More

It Is Still Cool To Mix A Negroni. The Classic Negroni That Is.

Slate does a fun little feature where they ask their readers to vote on what their writers should be targeting for stories. Troy Patterson is the website’s TV critic and occasional cocktail columnist and asked the crowd (crowdsourcing!) what cocktail he should explore for his upcoming birthday. The poll, which was voted on by some…

By Matt Rodbard Read More

Red Negroni Cocktail Recipe

Jeff Roberts dreamed up this spin on the classic Negroni during his tenure at now-closed Brooklyn restaurant Parrish Hall. Here's how to make it yourself.

By Jeff Roberts Read More

Some Call It Apéritif, Others Aperitivo. But What The Hell Does It All Mean?

The French call it apéritif and the Italians, aperitivo. Roughly translated, the term means "to open" or "opener" and refers to an alcoholic beverage that is meant as an appetizer. This tradition is one that I am particularly fond of, as it sets the scene perfectly for dinner. Apéritifs prepare diners for the delights that…

By Simon Ford Read More

The Aperitivo In Genoa Is Like Happy Hour. Only, Awesome.

Happy hour often sounds better than it actually is. The connotation of clinking glasses, smiling done-with-work-for-the-day faces and, of course, downing cheap drinks is often dampened by the reality of watered-down cocktails, stinky wine/beer options and totalitarian restrictions on specials. Not so in Italy. The hour referred to as “aperitivo” here truly is the happiest…

By Chantal Martineau Read More

Introducing The Negrumni

One of the most notable drinks in current cocktail lexicon, the Negroni, was created when an Italian nobleman Count Negroni instructed his bartender to change his Americano by adding Gin and leaving out the soda. Here’s some background. As the Negroni has gained an incredible amount of recognition in recent years (ed. note: we devoted…

By Brian Quinn Read More

7 Creative Negroni Spins

Three components—all equal parts—combine for the complex marriage that is the Negroni. Campari is the anchor. It's a mysterious spirit, bottled in such a deep shade of red that beetle blood was once rumored to be one of the main ingredients. (Fact: Not true). The secretive Milanese producers will only say the complex aperitif is…

By Food Republic Read More

The Negroski

The Negroni takes a spin through Eastern Europe with the Negroski. This Negroni variation uses Sobieski Vodka instead of gin. Distilled from Dankowski rye, this Polish spirit adds a vibrant note that makes this a great year-round drink. Read more about the history of the Negroni. Also see: The Oaxacan Negroni, El Negroni de la…

By Darryl Robinson Read More

Negroni Di Fiori Recipe

This Negroni variation uses sparkling prosecco as well as gin. It’s a slightly bubbly libation and perfect for Sunday brunch. A nice change from your usual mimosa. Read more about the history of the Negroni. Recipe courtesy of Darryl Robinson, show host of Cooking Channel’s “Drink Up” Also see: The Oaxacan Negroni, El Negroni de…

By Darryl Robinson Read More

The Boulevardier

The Negroni has a true-blue American version. It’s called the Boulevardier and uses Wild Turkey Bourbon in place of gin. Read more about the history of the Negroni Also try: El Negroni de la Hacienda, The Oaxacan Negroni, The Parisian Negroni, The Negroski, The White Negroni, and the Negroni Di Fiori.

By Richie Boccato of Dutch Kills, PKNY and Weather Up Tribeca Read More

El Negroni De La Hacienda

A Negroni made with rum? Hell yes. Santa Teresa 1796 is a distinguished Venezuelan sipping rum aged using the Solera method. The unique spirit transforms this Negroni into a tranquil moment to savor. Read more about the history of the Negroni. Also see The Oaxacan Negroni, The Negroski, The Negroni Di Fiori, The Boulevardier, The…

By Christy Pope and Chad Solomon of Cuffs & Buttons Cocktail Catering Read More

The Parisian Negroni

This twist on the Negroni swaps out the gin for Cognac. The 106-proof spirit from France ensures that its flavors come through, even when mixed in a cocktail. Of course, the warmth of the Cognac makes this a comforting drink during the chillier months. Read more about the history of the Negroni Also see: El…

By Michael Flannery of Michael's New York Read More