8 Negronis You Need to Make for Negroni Week
It’s that time of the year again, Negroni Week is here and below are 8 Negroni recipes you need to try to make this week featuring me and some of Charleston’s most talented bartenders. Cheers y’all.
A ROSE BY ANY OTHER NEGRONI
Brb… gotta clean some peppercorn off my lens…
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is Fabiana Pinillos (@fabiliciousssss) over at Dalila's (@dalilas_on_spring) "Dalila's would not be the bar it is without the Negroni - it is one of the first cocktails we think about and play off of when designing menu changes. This takes all those traditional components that we love and amplifies them in a floral, but non-pastiche way, toasting the pink peppercorn to bring out some richness and citrus notes, matching that with Italicus, a rose and bergamot liqueur that's light on its feet, and putting an underrated classic gin like Gordon's at the helm to steer the beverage in the right direction. A bit of seasoning ties it up all nicely - a pinch salt, an expression of lime oil, and just a dash of a rich simple syrup add body to make this Negroni delicious."
Just a reminder that this week, I'll be featuring five of Charleston's finest bartenders to show us their take on a Negroni. The cool part about this if you're local, they'll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @dalilasonspring to give this one a try and support the cause!
ingredients:
1½ oz | 45 ml Gin
¾ oz | 22.5 ml Bergamot Liqueur
¾ oz | 22.5 ml Toasted Pink Peppercorn Infused Campari
instructions:
Stir with ice in a rocks glass, express and twist a lime peel, and sprinkle a pinch of kosher salt over the top.
OOLONG ISLAND
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is my buddy Jimmy Chmielewski (@jimmy_withthe_goodhair) at @thearcher with his take on a recipe thats a Negroni that drinks like a spritz, check it out below.
"We really wanted to showcase some of the less conventional ingredients or techniques that we're utilizing at The Archer. The coconut and milk oolong tea really give the Campari a sort of bitter fruit loop flavor and a much more velvety mouthful. We also stand by the belief that most things are better carbonated and a negroni is no different. The force carbonation makes a boozy sipper feel like a light and fizzy Spritz. In terms of the thought process of the ingredients, toasted coconut screams tiki, so we really wanted to lean into that flavor profile (hence, banana and rum) without getting too far away from what a negroni truly tastes "
ingredients:
1 oz | 30 ml Coconut Milk Oolong Tea Campari
1 oz | 30 ml Dark Rum
1 oz | 30 ml Sweet Vermouth
1 Barspoon Banana liqueur
1 dash 10:1 Citric Acid Solution
3 drops 20% Saline Solution
instructions:
Stir, strain, carbonate, pour over ice, garnish with orange peel
IRANIC negroni
A complex Negroni at its finest…
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is Stephen Blackmon (@stephenblackmon) over at Doar Bros. (@doarbros).
"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. These cafes catered to high tea loving patrons with Indian food adapted menus, making them the most popular places to be in that region. The combination of culturally driven flavors and lively but chill vibes are what incited me to produce this very special cocktail riff.
Thought process: 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 Campri and Grand Mariner rather than use the typical sweet vermouth. After combining all of the components, 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.
" Just a reminder that this week, I'll be featuring five of Charleston's finest bartenders to show us their take on a Negroni. The cool part about this if you're local, they'll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @doarbros to give this one a try and support the cause!
ingredients:
1½ oz | 45 ml Assam & Masala Chai Infused Barrel-Aged Gin
¾ oz | 22.5 ml Campari
¼ oz | 7.5 ml Grand Marnier
¾ oz | 22.5 ml Spiced Orange Tea Infused Italian Aperitif White Wine
Brown Ghee & Coconut Oil Fat Wash
instructions:
Combine all ingredients in a mixing glass with ice. Stir and strain over a large cube in a rocks glass. Garnish with gold dusted dried orange wheel.
LAZY RIVER
It's the cantaloupe life raft garnish for me….
Up next on Charleston's tour of #NegroniWeek with @campari_southcarolina is my buddy Megan Deschaine (@meganmakesdrinks) at @eatbarcopa with her take on a classic.
"A bright, tropical inspired Negroni featuring a briny, sea breeze like Martinique Agricole, playing with the bitter Campari and lightly sweet herbal notes of the infused vermouth. Best enjoyed with sunshine and friends"
Just a reminder that this week, I'll be featuring five of Charleston's finest bartenders to show us their take on a Negroni. The cool part about this if you're local, they'll actually be serving these up at their respective bars THIS WEEK ONLY, so make sure to go to @eatbarcopa to give this one a try and support the cause!
ingredients:
1 oz | 30 ml Trois Rivières Cuvée de L'Ocean Agricole
¾ oz | 22.5 ml Campari
1 oz | 30 ml Cantaloupe Vanilla Infused Bianco Vermouth
instructions:
Combine all ingredients in a mixing glass. Stir and strain over large cube topped with cantaloupe vanilla foam, garnished with/cantaloupe "raft"
COOL RUNNINGS
Not your Ordinary Negroni… or is it?
Well, we're here to introduce you to my friend Christian Favier (@christianjfavier) of The Ordinary (@eattheordinary) for #NegroniWeek with @campari_southcarolina.
"We love a Negroni at The Ordinary. We didn't want to just do a variation on something we already find nearly perfect, so we chose to flip the formula altogether. Playing on the parallel bittersweet taste of both Campari and Passionfruit, with the big bold flavor of Wray and Nephew, we did the whole thing frozen to keep it frosty cold and dangerously crushable all the way through."
Don't forget you can grab this cocktail at @eattheordinary this week! Cheers y'all!
ingredients:
¾ oz | 22.5 ml Campari
¾ oz | 22.5 ml Passionfruit Liqueur
½ oz | 15 ml Wray & Nephew Overproof
½ oz | 15 ml Sweet Vermouth
1 tsp Clarified Lime
2 dashes Saline Solution
instructions:
Whip Shake with crushed ice, pour into a tumbler, and top with more crushed ice. Serve with a bamboo straw and a half orange wheel
SHIFT DRINK NEGRONI
For Negroni Week 2025, Charleston’s own Kris Wheeler delivers a bold and bartender-insider riff. The Shift Drink Negroni leans boozy and bitter, with navy strength gin, funky Jamaican rum, fat-washed Campari, and a dual hit of vermouth. It’s layered, rich, and full of industry in-jokes — a true “bartender’s Negroni.”
“This is my bartender centric version of a Negroni. This one comes from straight behind the bar, carrying insider nods, bartender humor and some funky strength to it. I’m going to use split based Navy strength gin and half funky Jamaican rum for a little bit of Charleston history. This is a nod to bartenders loving both precision gin and the rum chaos after service. For the Campari. I am going to Fat wash it with orange peel to up the zest, coffee because we all know that bartenders live on coffee so what better to add to the richness of the cocktail.
Now for the sweet vermouth. We all know that every bartender has their own favorite vermouth. So I decided to just use my two favorites Punt e mes and Cocchi di Torino in equal parts. And then of course the bartenders secret weapon a dash of saline solution. It keeps the bitterness balanced and helps the flavors pop. So their it is my boozy, bitter and balanced negroni with hidden inside jokes only bartenders will catch: overproof rum, rum funk, coffee and bartenders little helper saline.”
Cheers, y’all!
ingredients:
½ oz | 15 ml Navy Strength Rum
½ oz | 15 ml Funky Jamaican Rum
1 oz | 30 ml Coffee/Orange Infused Campari
½ oz | 15 ml Punt e Mes
½ oz | 15 ml Cocchi di Torino
Dash of Saline
instructions:
Combine all ingredients in a mixing glass with ice. Stir to chill and dilute, then strain into a chilled rocks glass over ice. Garnish with an expressed orange peel.
HOMAGE TO THE COUNT
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!
ingredients:
1½ oz | 45 ml Navy Strength Gin
1 oz | 30 ml Campari
¾ oz | 22 ml Dry Madeira Wine
½ oz | 15 ml House-Made Allspice Dram
2 drops 20% Saline Solution
instructions:
Add all ingredients to a mixing glass (Yarai) with ice. Stir 20–30 times until chilled and properly diluted. Strain into a rocks glass over a large ice sphere. Garnish with a dehydrated orange wheel, optionally studded with whole cloves.
BANANA NUT NEGRONI
Hey babe, wake up… its Negroni Week…
Together with my friends at @campari_southcarolina, we’re kicking off this week with arguably one of the best Negroni recipes I’ve ever made… and you can thank my wife for it. Negronis are all about balance, but sometimes balance means dessert in a glass because my wife’s banana bread is the inspo for this recipe. The Banana Nut Negroni takes the bitter-sweet classic and layers on notes of banana, oloroso sherry for toasty backbone, and hazelnut + black walnut bitters to tie it all together.
Seriously considering batching this one for the freezer this week.
Cheers, y’all!
ingredients:
1½ oz | 45 ml Rhum Agricole (Martinique)
¾ oz | 22.5 ml Campari
½ oz | 15 ml Banana Liqueur
¾ oz | 22.5 ml Oloroso Sherry
1 Barspoon Hazelnut Liqueur
4 drops Saline
5 drops Black Walnut Bitters
Brûléed Banana (garnish)
Walnut (garnish)
instructions:
Combine all ingredients in a mixing glass with ice. Stir to chill and dilute, then strain into a rocks glass over a clear ice cube. Garnish with a brûléed banana slice topped with a toasted walnut.
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