5 Must-Make Negroni Recipes from Boston Bartenders

Credit: Brian Samuels
By Eric Twardzik · 09/18/2020

One of the Negroni’s many charms is its simplicity. And that equal-parts ratio also makes it a sandbox for cocktail creativity. Below are some of our favorite takes from Boston-area bars and restaurants, ranging from classic formulations made with choice gins and vermouths, to off-kilter twists involving the likes of pineapple juice or olive brine. And what better time to stir up this cocktail than Negroni Week? In 2020, the week focuses on fundraising for bar and restaurant workers affected by COVID-19. Visit the Negroni Week website to learn more and donate to the hospitality industry.

SRV Negroni
South End Italian restaurant SRV changes its Negroni with the seasons. This winter iteration follows the classic 1-1-1 ratio, but with specific ingredients: London Dry-style Death’s Door Gin and extra-herbaceous Alessio Vermouth Chinato for an extra hit of spice.

Obi Wan Negroni
Fat Hen’s Obi Wan Negroni also changes with the times—but we’re stuck on this simple twist made with blood orange-infused Citadelle Gin. Tart and floral notes from the citrus infusion are enhanced by a dash of orange bitters, making the drink an excellent counterpart to rich food.

Giulia’s Sbagliato is a lower-ABV cousin of the Negroni that swaps out gin for bubbly prosecco. Bartenders at the Italian spot in Cambridge tweak the formula further by using orangey Aperol in place of Campari and adding five dashes of cardamom bitters for bolder flavor.

Negroni Bianco
Fox & the Knife’s Negroni Bianco is inspired by two drinks: the White Negroni and the Dirty Martini. The decision to boot sweet vermouth and Campari in favor of dry and bianco vermouths gives it a clear complexion and more floral flavors, while olive brine and a gorgonzola-stuffed olive add unexpected (but appreciated) funk.

Bittersweet Aloha
The Negroni takes a trip to the tropics with this rule-breaking number from The Salty Pig, which throws lime juice and fresh pineapple syrup into the mix, and dials back the Campari quotient in favor of lighter Cocchi Americano. A pinch of salt prevents it from going too sweet—after all, it’s still (sort of) a Negroni.

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