Celebrate Negroni Week With These Recipes

June 3, 2018
Comments Off on Celebrate Negroni Week With These Recipes

You missed International Donut Day last week? No worries, there’s always something better just around the corner. In this case, Negroni Week. Yasssss.

If you’re obsessed with something, chances are there’s probably an unofficial observance day to celebrate whatever your thing is. We at Like are obsessed with a thing or two—OK, a thousand things. One of them is cocktails, so we were thrilled to learn about Negroni Week, which runs from June 4 to 10.

“Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charities around the world,” says the official website. “From 2013 to 2017, Negroni Week grew from about 120 participating venues to over 7,700 venues around the world, and to date, they have collectively raised nearly $1.5 million for charitable causes.”

There are more than 60 venues in Vancouver participating in Negroni Week this year. And our good friends at SMC Communications teamed up with a couple of industry colleagues to collect some recipes from local bartenders who will be slinging their own unique Negroni creations throughout the event.

Homer Street Café
Created by Beverage Director JS Dupuis, ‘The Duchess and The Queen’ is a cheeky reference to the recent Royal wedding and is inspired by the classic Americano cocktail. Offered for $10 ($8 at Happy Hour), the limited-edition drink will benefit Slow Food International.

The Duchess and the Queen
A cheeky reference to the royal wedding and inspired by the Americano cocktail.

INGREDIENTS:

0.75 oz Queensborough Gin
1 oz Campari
1 oz Noilly Prat Ambré
0.30 oz Grand Marnier
3 oz Soda

METHOD

  1. Mix all the ingredients, minus the soda, into a wine glass, stir for 3 seconds.
  2. Add the soda and mix it with the spirits.
  3. Add ice and garnish with half orange wheel.

drink-negroniweek-homerstcafe

Juke Fried Chicken & Ribs
Bar Manager Cass Darmanovic has created five signature Negroni drinks for this year’s event. Juke has selected Surfrider Foundation as it’s charity of choice. Surfrider Foundation is a grassroots non-profit environmental organization that works to protect and preserve the world’s oceans, waves and beaches.

drink-NegroniWeek-Jukes

CLASSIC NEGRONI: Gin, Campari, Sweet Vermouth
SUNSET BLVD: Bourbon, Campari, Punt e Mes, Maraschino, Cinnamon
SUNDAY MORNING: Campari, Lillet Blanc, Fresh Watermelon, Lemon, Soda
SLOW JAMS: Gin, Campari, Pimms, House Strawberry Preserves, Lemon, Egg White
FAST LANE: Fig Infused Rum, Campari, Yellow Chartreuse, Vanilla, Lemon, Bitters

Tableau Bar Bistro
Beverage Director JS Dupuis’ ‘Le Trompeur’ cocktail is a twist on the Sbagliato and features Citadelle Gin, Campari, Dolin Blanc, Cuvée and a grapefruit twist. Offered for $12 ($10 at Happy Hour), the limited-edition drink will benefit Slow Food International.

drink-negroniweek-tableaubistro

Le Trompeur
This recipe by JS Dupuis is a twist on the Sbagliato Cocktail.

INGREDIENTS:
0.5 oz Citadelle Gin
1 oz Campari
1 oz Dolin Blanc
3 oz Cuvée Jean-Louis
1 Grapefruit Twist

METHOD:

  1. Mix all the ingredients, minus the sparkling wine, in to a tall glass
  2. Stir for 3 seconds
  3. Add the soda and mix it with the spirits
  4. Add ice and garnish
  5. Garnish with grapefruit twist

Tuc Craft Kitchen
During Negroni Week, Tuc Craft Kitchen will be serving three internationally inspired renditions of a classic Negroni—Paris Block, Oaxaca, Philly—with a portion of the proceeds donated to WE Charity.

drink-NegroniWeek-tuc
Paris Block Negroni
A French-inspired twist on the classic Negroni features.

INGREDIENTS:
1 oz. Sherringham Seaside Gin
¾ oz. Punt E Mes
¼ oz. Campari
¼ oz. Aperol
¼ oz. Fernet
Two dashes Bittermans Hopped Grapefruit Bitters

METHOD

  1. Put all ingredients in a mixing tin, add ice and stir over ice for 30 seconds.
  2. Strain into a rocks glass with three perfect cubes.
  3. Garnish with a grapefruit twist.

UVA Wine & Cocktail Bar
For Negroni Week 2018, UVA Wine & Cocktail Bar bartender Lily Duong has created a limited edition ‘Ahoy Hoy’ cocktail. Served with fresh fruit in a wine glass, the summertime sipper features Beefeater Gin, Campari, Noilly Amber and Lambrusco. $2 from each drink ordered will be donated to the BC Hospitality Foundation.

drink-negroniWeek-uva

Ahoy Hoy
Served with fresh fruit in a wine glass, the summertime sipper features Beefeater Gin, Campari, Noilly Amber and Lambrusco. $2 from each drink ordered will be donated to the BC Hospitality Foundation.

INGREDIENTS:
0.75 oz. Beefeater Gin
0.75 oz. Campari
0.75 oz. Noilly Amber
3 oz. Lambrusco

METHOD:

  1. Combine all ingredients.
  2. Serve on the rocks in a wine glass with ice.
  3. Garnish with strawberry slices.

Wildebeest
A unique twist on the classic Negroni cocktail, ‘Basilisk Negroni’ — created by Wildebeest bartender Drew McGuire — delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro Nonino. The limited-edition cocktail will be on offer during Negroni Week from June 4 to 10 and a portion of the proceeds will be donated to WE Charity.

drink-negroniweek-Wildebeest

Basilisk Negroni
A unique twist on the classic Negroni cocktail, Wildebeest’s Basilisk Negroni delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro Nonino.

INGREDIENTS:
30ml Mezcal
20ml Cocchi Americano
10ml Amaro Nonino
Grapefruit Twist

METHOD

  1. Combine all ingredients in a cocktail tin
  2. Add ice and stir.
  3. Serve in a rocks glass over ice with a grapefruit twist.

Boulevard Kitchen & Oyster Bar
Made with mezcal, The dahlia offers a smoky twist on a classic negroni. This limited-edition cocktail will be on offer during Negroni Week from June 4 to 10 and a portion of the proceeds will be donated to C.O.R.E.

drink-negroniweek-BLVD_ TheDahlia

The Dahlia Negroni
Made with mezcal, The dahlia offers a smoky twist on a classic negroni.

INGREDIENTS:
1 oz siete misterios mezcal
1 oz lillet blanc
1 oz aperol

METHOD:

  1. Combine all ingredients into a mixing glass with ice, then stir.
  2. Strain into a rocks glass over a large ice cube.
  3. Garnish with a dried orange wheel.