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!

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,

Cheers, y’all!

Who doesn’t love adding a bit more locality to their cocktail ingredients? I’m excited to finally announce a new series with my friends at herradurateq! In this series I’ll be showcasing some of Charleston’s finest mixologists to create recipes featuring Herradura Ultra Añejo and utilizing ingredients local and unique to the Lowcountry. First up is my friend, and huge agave spirit advocate: Morgan Hurley (mixpoursurf) who used a local ingredient found in his own backyard.

“My inspiration for the cocktail comes from the Tequila itself. The Herradura Ultra Anejo is incredibly smooth with a touch of sweetness from the Agave. Bringing in Dry Vermouth and French Gentian Liqueur added some herbal elements as well as some floral notes to the cocktail. Tying it all in was the orange bitters and Corazon bitters adding a layer of depth and spice. Bringing in a touch of Agave Nectar infused with Pecans from my backyard brought the Agave notes back to the front of the cocktail and complemented the toasted oak from the barrel aging.

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.

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!

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!

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.”

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 "

Give me a Negroni by candle light all dayyyy 🕯️🥃

It’s here! negroniweek is starts tomorrow (9/16-9/22) and I’ve got something special planned for the week here in Charleston with some talented friends of mine and @campari_southcarolina. If you havent already, make sure to register at negroniweek.com and stay tuned for more details in the coming weeks!

As if the Negroni Sbagliato couldn’t get more refreshing 🥒

Together with my friends over at empress1908gin, we made a refreshing Negroni Sbagliato riff inspired by the ingredients in their Cucumber Lemon Gin. The brightness of the lemon and refreshing/vegetal aspects of the cucumber play perfectly well with the ‘Bianco’ version of this classic cocktail.

My apologies to the entire country of Italy 🙈

Here’s your new favorite “Freezer Door” cocktail.

Just wanted a quick second to feature my dude Joey Goetz of lastsaintchs. He’s doing us a favor by showing us how to make a batch of SIX bottles of liquid gold - aka a chocolate + coconut-fat washed Negroni. My god, this was so good.

“Coconut and Chocolate visit a classic Negroni in an updated take on everyone’s favorite gin cocktail.

We build our standard house negroni, add Cacao Nibs and Coconut Oil to fat wash and infuse the entire cocktail. Freeze it and then strain everything off. It give you a classic negroni backbone but with wonderful notes of coconut and chocolate to compliment.”

Cheers y’all!

Ew, a caramelized banana” -

No one ever This recipe combined the traditional elements of a classic Boulevardier but enhanced it with caramelized banana, which pairs amazingly well with Amontillado sherry in lieu of vermouth. This was one of my favorite cocktails last year, definitely make this one!

We found the perfect cocktail to kick off the weekend.

Charleston-based photographer and mixologist Miguel Buencamino of Holy City Handcraft (holycityhandcraft) whipped up a jumbo Manhattan cocktail, complete with a giant “cherry,“ at the gardenandgun offices. The recipe below provides 20-25 servings of this classic cocktail and can be made ahead of time and stored in the fridge or freezer. Cheers and happy Friday! 🥃

Please note: This is a great way to enjoy a batched cocktail to share with friends, but we don’t recommend consuming alone.

🥃 ➡️ 🥥

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!

A light take on the classic for #NegroniWeek 🥃

“A lighter rendition of the classic, the Alive and Well is more of an “orange” Negroni. aromatic, floral, herbaceous, and slightly fruity backed with Campari’s signature bitterness; it’s a fun, late-summer sipper.”

Cheers y’all!

“A lighter rendition of the classic, the Alive and Well is more of an “orange” Negroni. aromatic, floral, herbaceous, and slightly fruity backed with Campari’s signature bitterness; it’s a fun, late-summer sipper.”

Don’t forget you can grab this cocktail at @beautiful_south__ this week! Cheers y’all!

Mare-ly Perfect Ride by Caroline Woodruff
This idea comes from a Paddock, which is an area for horses to graze in after a big day.  I wanted to really show off saddled leather and grassy notes from a split of dry vermouth for my take on a Boulevardier.  It’s easily one of my favorite cocktails to have many adaptations of, this one is a bit lighter, while the bitters let it run in a different strong direction.  

A Negroni for people who have had too many Negronis…”

You heard the man! Up next on Charleston’s tour of #NegroniWeek with campari south carolina is my buddy Kyle Degolyer (cousinkyled) at barmashchs with his vegetal take on a classic.

This recipe combines the smokiness of mezcal and combines them with the vegetal flavor profiles of bell pepper, Ancho Reyes and celery bitters.

Don’t forget you can grab this cocktail this week! Cheers y’all!

“A lighter rendition of the classic, the Alive and Well is more of an “orange” Negroni. aromatic, floral, herbaceous, and slightly fruity backed with Campari’s signature bitterness; it’s a fun, late-summer sipper.”

Don’t forget you can grab this cocktail at @beautiful_south__ this week! Cheers y’all!

This might be the most meta thing I’ve ever done…

🥥 Remember when we aged that rum Negroni in a coconut? Well, I hope y’all didn’t throw away that coconut meat soaked with the Negroni because it’s packed with flavor. So now that we’ve aged a Negroni in that coconut, we’re going to age the coconut in a Bianco Negroni - stay tuned for part 2!

Alright you heard the man.

If you’re not familiar, the Rosita is a Gaz modern classic in the same family as the Negroni. It’s lighter and more delicate, using tequila as the base spirit. If you’re a fan of Negronis or the bitter sweet flavor profile, you’re going to love this one.

Cheers y’all.