Next up for Negroni Week 2025, Ryan Wise channels the Count himself with a refined yet punchy tribute. Homage to the Count balances navy strength gin’s spice with Campari’s bitterness, rounded by Madeira’s caramel tones and a whisper of house-made allspice dram. It’s layered, aromatic, and deeply respectful of Negroni’s roots.

“Personally I love a Negroni, but I prefer mine a little punchier in the Gin department. So this Negroni variation starts with the Gin, we use a high ABV navy strength Gin, this offers balance between the smooth bitterness of Campari and the subtle sweet caramel and spice notes from the Madeira without losing the Gin. The Gin also has a nice background spice profile, like cinnamon, cardamom, turmeric, ginger and of course juniper, so we leaned into that with just a touch our house made allspice dram that we make with a locally distilled rum, cinnamon, toasted cardamom and of course allspice berries. A couple drops of 20% saline solution to enhance flavor and add complexity and Voila - “HOMAGE TO THE COUNT”. The name of our cocktail is a nod to Count Camillo Negroni for whom the original Negroni was named after.”

Cheers, y’all!

Holy City Handcraft has teamed up with TEN other Charleston mixologists for Negroni Week to create variations of the classic Boulevardier cocktail featuring Coopers' Craft Bourbon.

EXTREMELY 👏🏽 FLAVORFUL 👏🏽

Up next on Charleston’s tour of #NegroniWeek with @campari_southcarolina is Stephen Blackmon (@stephenblackmon) over at Doar Bros. (@doarbros) - make sure to stop by and give this one a try in person!

“I was inspired by one of my favorite Indian restaurants, Chai Pani in Asheville, NC owned by Chef Meherwan Irani. The backstory of his great grandfather running one of the only Irani Cafes in his hometown along with what it must have been like hanging out there on a regular basis painted a vivid picture for what I wanted to share with others. The combination of culturally driven flavors and lively but chill vibes are what incited me to produce this very special cocktail riff.

I knew I wanted to have three things come out of this cocktail’s production: tea, spices, and savoriness in homage to Meherwan and his family’s heritage. By using the specific barrel-aged gin with big notes of Indian spices, infused for further complexity with malty Assam Tea along with traditional Masala Chai, I was able to ground the base idea around those bold flavors. I then chose to infuse a commonly found Italian aperitif white wine with spiced orange tea to play off both the infused gin and also tie it to both the Campari and Grand Mariner rather than use the typical sweet vermouth. I chose to do a “fat washing” process using traditional brown ghee along with coconut oil to round out the entire cocktail with a lingering silky and savory finish.”

🥃 ➡️ 🥥

Today we’re resting a Negroni in a coconut… but not just any Negroni, this is a split-base rum Negroni using a Barbados rum ( + Jamaican rum ) to give us a funky but rounded flavor. If you’ve never had either of those rums, you’ll really want to get your hands on a bottle or sample to try. It’s unlike anything you’ve ever had and really puts this recipe together by bringing those tropical notes of coconut, banana and pineapple INSIDE a coconut 🤯

Stay tuned for Part II coming in a few days!

Oh, y’all thought I was done with that Negroni-aged coconut? 🥥

Well in an effort to reduce waste and get every single bit of flavor out of that rum-Negroni aged coconut, I decided to make a syrup out of it. It’s definitely more coconut forward but still has hints of that Jamaican rum and Campari - but the question is… what should I make out of it?? Drop your suggestions below and I’ll make it this week!

Cheers y’all.

Ever heard of Kintsugi?

Kintsugi (金継ぎ, “golden joinery”) is the art of joining together broken pieces with molten gold to provide one beautiful and cohesive piece. While this is often used to describe pottery, today we’re using it to describe this Negroni riff with my friends at 135eastgin. Their Hyōgo dry gin is meticulously crafted and works perfectly in this recipe while the slight salinity from the sweet soy balances with the bitterness from the aperitif. I really enjoyed this one and hope you do too!

It's here, folks! Today marks the first day of #NegroniWeek.

What do you know about Grappa?

I’ll be honest, up until a few days ago, I didn’t know much about either, but luckily, together with my friends at hellograppa, we’re here to get to know the spirit a bit better. We’ll be talking about how to taste it neat, but also provide you with an easy you can make it with using Italian ingredients.

So what is Grappa? The Short answer is: A spirit distilled from grape marcs grown exclusively in Italy (Reg. (EU) 787/2019). In fact, Grappa is not distilled from grapes, but from Marcs. There’s so much more to it though. Grappa can be flavored/aromatic and aged/unaged. The aged variety can be aged anywhere from 12 months to 18+ months in oak barrels imparting flavors of vanilla and fruit, while also mellowing the unaged spirit.

The Negroni Sbagliato - now there’s a drink fit for a 🐉 Queen…

What can I say, this cocktail is having its moment in the sun thanks to the @livkatecooke (Alicent Hightower) and emmaziadarcy (Rhaenyra Targaryen) interview for @hbomax and @gameofthrones.

This drink may be going ‘viral’ at the moment but this recipe has been around since 1972 and was created at Bar Basso in Milan by Mirko Stocchetto. I’m not mad about it though, I always said this was my go-to brunch drink and I’d take it over any mimosa any day of the week. Cheers y’all!

When your Negroni is as clear as the ice 🥶🧊

Happy Wednesday y’all! Here is that #BiancoNegroni created with Luxardo’s Bitter Bianco. If you’ve never had it, its has notes of bitter citrus and a bright/fruity finish. It’s the perfect accompaniment to a London dry gin like juniperogin. Hope y’all enjoy this recipe as much as I did. Cheers y’all!

Coffee + Jamaican Rum + #NegroniWeek seems like a winning combo, right?

I’ve been wanting to use this pour over stand from Farmhouse Pottery for a cocktail and just haven’t found the right occasion for it…. UNTIL NOW. If you haven’t had the combo of coffee + Campari, it's a match made in heaven so you gotta try this one out.

#ProTip : if you find this a little too bitter for your taste, add a pinch of salt and thank me later! Cheers y’all.

Consider this your rainy-day cocktail recipe ☔️🥃

A little backstory on this one, I received a unique ingredient from my friends at stgeorgespirits - an Umeshu liqueur. Traditionally Umeshu is created by steeping Japanese plums in shochu and sugar and it produces a fruity, sweet and slightly tart flavor that is just perfect for sipping or in a cocktail. Now, this bottle is discontinued so I’ve been savoring every last drop.

I wanted to make a recipe that would be as unique as the liqueur and had the idea to pair Saint George’s Baller Single Malt with a sweet soy syrup (this is more sweet with a touch of savory from soy), the cocktail is brightened up with a bit of calamansi just to round out the flavors, creating a drink that is a little sweet, fruity, savory with a hint of citrus tartness. I wish I could say this would be easy to recreate as I realize these ingredients are not something very common in one’s pantry, but if you get a chance, try this out one out.

Cheers y’all.

Ever been on Cloud 9? If not, this will take you there. This recipe was created by my talented friend Darren Fallon, based in Asheville, NC.

I’ve made a couple variations of a white Negroni in the past but this was probably one of my favorites. I created this for an ‘En Blanc’ dinner over and it was crushed in no time. Simple to make and so good for these hot summer nights.