I don’t know about all of you, but my “Summer of Joy” turned out to be mostly a chore. The upside: The innovative ways restaurants and bars have improved outdoor seating – something that I hope will continue this winter. A Negroni is perfect anytime, but especially enjoyable, I think, sipped outside as the leaves change in New England – the bittersweet bite pairs well with the golden hour.
So that’s great Negroni week, sponsored each year by Campari®, (natch) and To drink Magazine, is back in person, after going virtual for 2020. During the week, participating bars will donate a portion of the sales to their favorite charity, Campari starting the donation with a donation of $ 100,000, divided equally between all participating Negroni Week Charity Partners based in the United States. Now in its ninth year, the event has raised over $ 3 million for charity.
The event started on Monday, September 13 and continues throughout the weekend. I’ve rounded up a few great New England bars that participate – and if you’re not ready to go out in person just yet, I’ve rounded up a few recipes to try at home – from rod-infused vermouth as well. gold, do you like it?
Forage (Cambridge, MA)
Katrina Valenti’s creative riff on the Negroni at Forage features aged beeswax gin and goldenrod infused vermouth. they support The Roots Fund, who provides resources and financial support to empower communities of color. Katrina says, “The Golden God highlights the rugged beauty of New England. The local beeswax gives lush body and floral aromas and is complemented by the sweet anise flavor of goldenrod. The invigorating bitterness of Campari binds everything together, creating a unique tasting experience whose terroir is unmistakable.
Golden God Negroni
1 ounce Aged Beeswax Gin *
1 ounce Campari
1 oz Goldenrod Infused Antica Torino Rosso Vermouth *
1.5 ounces ice water
Combine ingredients in an airtight container and refrigerate until cold. Once cool, pour the ingredients into an iSi soda siphon and seal tightly. Load with a soda refill canister and shake the siphon upside down for a minute. Return to refrigerator for 15 minutes. Once cooled, slowly divide over a large ice cube in a double highball glass. Garnish with an orange strip and a sprig of goldenrod.
* For the gin aged with beeswax: Take a clean glass jar (Katrina used wide mouth quarts) and dry the inside thoroughly. Melt the beeswax in a double boiler. Carefully coat the inside of the jar. Let the first coat cool completely before making a second coat. Once cool, pour your favorite gin (Katrina used South Hollow Spirits’ Dry Line gin) into the jar and let sit for a month before straining. The pot can be reused several times.
* For the goldenrod vermouth: Take a clean, sealable container and place a healthy bunch of cleaned goldenrod on the bottom, including the stems. Pour your favorite vermouth (I used Antica Torino rosso) on top and place a plate on top to make sure the goldenrod doesn’t float to the top. Refrigerate overnight and filter the next day. Store in the refrigerator when not in use. Should last 3-6 weeks.
The Kennebunk Inn (Kennebunk, Maine)
Created by hostel chef / owner Shanna O’Hea, she says: “After the madness of this summer of long hours and multiple jobs, this cocktail at the end of the shift saved my life. the reason repeatedly. The hostel will be celebrating Negroni week from September 16-18 and half of the proceeds from Negroni sales will go to Muttville, an organization that saves senior dogs.
The Negroni that saves Shanna’s life
1 ounce of Aperol
1 ounce of Campari
2 ounces of Plymouth gin
2 oz Antica Formula Vermouth
Combine ingredients in a cocktail shaker or pint glass over ice. Stir until well chilled. Negronis are never shaken. Filter and serve on a slice of caramelized orange and a large “Life Saver” ice cube.
Eataly Boston (Boston)
Eataly Boston Pizza & Pasta serves five Negroni variations and donates part of the proceeds to Spoonfuls of love, a non-profit organization in Boston that facilitates the collection and distribution of healthy, perishable food that would otherwise be thrown away.
One of the variations is the Negroni Sbagliato. Meaning “messed up” or “tricked” Negroni, sbagliato is Negroni’s bubbly and bubbly cousin. Legend has it that Negroni Sbagliato was invented by accident – on a busy night in 1972, a bartender at Bar Basso in Milan accidentally added sparkling wine instead of gin to a Negroni. It is ideal for those who want to enjoy a few “bubbles” without forgetting the classic and tangy taste of the Negroni that they know and love.
- 1 ounce Campari
- 1 ounce Cinzano 1757 Vermouth from Turin Rosso
- A touch of your favorite dry Prosecco
Combine Campari and Cinzano 1757 Vermouth di Torino Rosso in a highball glass. Add ice cubes and garnish with prosecco. Garnish with an orange slice. Enjoy!
Waterworks Bar (Winooki, Vermont)
Waterworks will feature four Negroni Family Tree cocktails, including a classic Negroni recipe using Barr Hill Tom Cat Gin to showcase a local Vermont spirit. $ 1 from each Negroni sale will go to Lamda Legal, which is committed to achieving full recognition of the civil rights of the LGBTQ + community and everyone living with HIV through impact litigation, education and public works.
Barr Hill Tom Cat Gin
Cocchi Vermouth from Turin
Other participating New England sites include:
Italian canteen (Boston)
Via Vecchia (Portland, Maine)
Via Vecchia will be celebrating Negroni Week throughout the month with a complete menu overhaul with ten Negronis for Negroni Week and beyond. They will offer a “passport” of the regions to be stamped with each Negroni.
The Muse Bar & Kitchen (Worcester, MA)
The Muse offers a full Negroni Weekly Menu with 16 Negroni cocktails and riffs, including an Oaxaca Negroni with Campari, mezcal and sweet vermouth and a number of other inventive libations.