Part sweet, part bitter, the Negroni is a cocktail drinker's cocktail. The classic formula for the drink is equal parts Campari, sweet vermouth, and gin. The beverage is so simple, that it becomes a canvas for many variations. Hate gin? Sub in bourbon, and it's called a Boulevardier. Want something a little festive? Switch gin for prosecco, and you'll have a Negroni Sbagilato. Basically, if a bar has a bottle of Campari, chances are they'll mix one of these classic cocktails up for you. If you want a guarantee of Negroni (or a subtle variation), try on of these establishments on the map.
If you're an expert on Count Camillo Negroni (yes, that was a real person) and think we left an establishment off the list, make your case known in the comments.
Minero team member Gram Howle imparted a Mexican influence to his version of the classic Negroni. The recipe for the Rey Mysterio is as follows: Add 1 ounce vida Mezcal, 1 ounce Campari, 1 ounce Charleston Madeira, 15 drops Newtonian Beverage Company Oaxaca Molé Bitters, stir and pour over ice with an orange twist. The result pairs nicely with the chef Sean Brock's casual fare at newcomer Minero.
Italian eatery Wild Olive has a barrel-aged Negroni Bianco with gin, Suze, Cocchi Americano, soda, and orange. It is smoky, slightly sweet, floral, with a touch of bitter on the finish. Very refreshing. Bartender Chris Hills says, "I loved the idea of a non-traditional Negroni for our list. With the Suze you get your bitter, with the Cocchi you get your sweet, and aged in the barrel you get smoke. All ingredients being clear or yellow, it has a wonderful golden hue. Definitely a 'boozy' cocktail, not for the beginner drinker with layer upon layer of complexity and flavors."
King Street hip spot Indaco ages their Negronis in a barrel, so they're always on tap. The classic cocktail is a perfect apertif to sip while you contemplate the modern Italian menu.
The Newgroni is Poogan's Porch take on a Negroni, but substituting Aperol for Campari and citrus bitters for orange. It's Jasper's Gin (Charleston Distilling Co.), Aperol, sweet vermouth, and citrus bitters. Bartender Kyle DeGolyer says he was inspired by the Daisycutter at FIG.
Bartender Rochelle Jones of Stars Rooftop & Grill Room has a fall-themed, deconstructed Negroni for the season. This libation uses the local Charleston Distilling Co. Jasper's bourbon barrel-aged gin, and homemade spiced pecan syrup. The barrel-aged gin adds warmth and complexity to the classic cocktail, which combined with the pecan syrup results in a softer and more mellow drink. Also, by adding the Carpano Antica as a float rather than mixing it in the cocktail itself, the flavor profile gradually transforms as it is enjoyed, with the floral and slightly peppery Burlesque Bittermen's bitters tying it all together.
Bartender/Negroni Menu Mastermind Tom Musiol tells Eater Charleston: "At Bacco, it was a no brainer to pair Italian wines with chef Michael Scognamiglio's creative food, but I wanted to explore a different avenue and tie in the many fine Italian aperitiffs and disgestivos. Nowadays, people are relating to iconic brands like Campari so there was no better drink for me to start with than classic Negroni. It's bittersweet ingredients of Campari and sweet vermouth, paired with the kick of gin, make it the perfect pre-dinner stimulant or after dinner digestivo. I took the liberty of creating some different variations of the classic Negroni to try and appeal to a wider audience, while still maintaining the bittersweet draw of the original. Our Bianco (White) Negroni uses dry vermouth and Cocchi Americano Bianco pared with gin and we serve it over an edible flower infused large ice cube and finish it with a Rose Water spritz and traditional orange peel. Our Negronski replicates the classic Negroni but we substitute Russian vodka for the gin and use a Benedetto Italian Green Tea ice cube to chill the concoction, and finish it with a lemon twist to compliment the green tea.
Educating our customers about the Negroni and spinning the legendary tale of Count Camillo Negroni and his exploits in Florence Italy in the early 1900's adds another layer of mystique to the blood orange colored, iconic cocktail."
Swanky bar the Thoroughbred Club currently has a white Negroni on the drink list. The cocktail is a combination of Bombay Sapphire, Dolin Blanc, Suze, and grapefruit bitters. The menu describes the combination as "Light and Dry with Floral Bitter." Like most hotel beverages, this one will set you back a bit more than the average bar ($16), so be sure to eat plenty of the free snacks they set out for patrons to make up the cost difference.
When looking for a brown liquor version of the Negroni, try a Boulevardier. It's not on the menu, but the bartenders at Proof will mix equal parts Campari, Bulleit bourbon, and sweet vermouth for a classic variation on the Campari cocktail. They get bonus points for flaming the orange twist.
The Rarebit excels at classic cocktails, so if you can resist the temptation of their signature Moscow Mule, let the bartenders mix you up a Negroni. They could also suggest their own variations on the iconic libation.
Bartender Mickey Moran is all about the classics, so he would gladly mix you up a Negroni. The Belmont was also once home to the frozen Negroni, but the temperamental drink machine caused the concoction to be short lived. Oh well, the classic variation is just as refreshing.
At one time, farm-to-table restaurant FIG had a super extensive list of Negroni variations. On the menu, it stated, "While the Negroni’s potency may not be for everyone, it certainly deserves a chance. "It might be time to bring back the Denmark Porn Star, a combination of Aquavit, Campari, and Dolin Blanc sweet vermouth .
Minero team member Gram Howle imparted a Mexican influence to his version of the classic Negroni. The recipe for the Rey Mysterio is as follows: Add 1 ounce vida Mezcal, 1 ounce Campari, 1 ounce Charleston Madeira, 15 drops Newtonian Beverage Company Oaxaca Molé Bitters, stir and pour over ice with an orange twist. The result pairs nicely with the chef Sean Brock's casual fare at newcomer Minero.
Italian eatery Wild Olive has a barrel-aged Negroni Bianco with gin, Suze, Cocchi Americano, soda, and orange. It is smoky, slightly sweet, floral, with a touch of bitter on the finish. Very refreshing. Bartender Chris Hills says, "I loved the idea of a non-traditional Negroni for our list. With the Suze you get your bitter, with the Cocchi you get your sweet, and aged in the barrel you get smoke. All ingredients being clear or yellow, it has a wonderful golden hue. Definitely a 'boozy' cocktail, not for the beginner drinker with layer upon layer of complexity and flavors."
King Street hip spot Indaco ages their Negronis in a barrel, so they're always on tap. The classic cocktail is a perfect apertif to sip while you contemplate the modern Italian menu.
The Newgroni is Poogan's Porch take on a Negroni, but substituting Aperol for Campari and citrus bitters for orange. It's Jasper's Gin (Charleston Distilling Co.), Aperol, sweet vermouth, and citrus bitters. Bartender Kyle DeGolyer says he was inspired by the Daisycutter at FIG.
Bartender Rochelle Jones of Stars Rooftop & Grill Room has a fall-themed, deconstructed Negroni for the season. This libation uses the local Charleston Distilling Co. Jasper's bourbon barrel-aged gin, and homemade spiced pecan syrup. The barrel-aged gin adds warmth and complexity to the classic cocktail, which combined with the pecan syrup results in a softer and more mellow drink. Also, by adding the Carpano Antica as a float rather than mixing it in the cocktail itself, the flavor profile gradually transforms as it is enjoyed, with the floral and slightly peppery Burlesque Bittermen's bitters tying it all together.
Bartender/Negroni Menu Mastermind Tom Musiol tells Eater Charleston: "At Bacco, it was a no brainer to pair Italian wines with chef Michael Scognamiglio's creative food, but I wanted to explore a different avenue and tie in the many fine Italian aperitiffs and disgestivos. Nowadays, people are relating to iconic brands like Campari so there was no better drink for me to start with than classic Negroni. It's bittersweet ingredients of Campari and sweet vermouth, paired with the kick of gin, make it the perfect pre-dinner stimulant or after dinner digestivo. I took the liberty of creating some different variations of the classic Negroni to try and appeal to a wider audience, while still maintaining the bittersweet draw of the original. Our Bianco (White) Negroni uses dry vermouth and Cocchi Americano Bianco pared with gin and we serve it over an edible flower infused large ice cube and finish it with a Rose Water spritz and traditional orange peel. Our Negronski replicates the classic Negroni but we substitute Russian vodka for the gin and use a Benedetto Italian Green Tea ice cube to chill the concoction, and finish it with a lemon twist to compliment the green tea.
Educating our customers about the Negroni and spinning the legendary tale of Count Camillo Negroni and his exploits in Florence Italy in the early 1900's adds another layer of mystique to the blood orange colored, iconic cocktail."
Swanky bar the Thoroughbred Club currently has a white Negroni on the drink list. The cocktail is a combination of Bombay Sapphire, Dolin Blanc, Suze, and grapefruit bitters. The menu describes the combination as "Light and Dry with Floral Bitter." Like most hotel beverages, this one will set you back a bit more than the average bar ($16), so be sure to eat plenty of the free snacks they set out for patrons to make up the cost difference.
When looking for a brown liquor version of the Negroni, try a Boulevardier. It's not on the menu, but the bartenders at Proof will mix equal parts Campari, Bulleit bourbon, and sweet vermouth for a classic variation on the Campari cocktail. They get bonus points for flaming the orange twist.
The Rarebit excels at classic cocktails, so if you can resist the temptation of their signature Moscow Mule, let the bartenders mix you up a Negroni. They could also suggest their own variations on the iconic libation.
Bartender Mickey Moran is all about the classics, so he would gladly mix you up a Negroni. The Belmont was also once home to the frozen Negroni, but the temperamental drink machine caused the concoction to be short lived. Oh well, the classic variation is just as refreshing.
At one time, farm-to-table restaurant FIG had a super extensive list of Negroni variations. On the menu, it stated, "While the Negroni’s potency may not be for everyone, it certainly deserves a chance. "It might be time to bring back the Denmark Porn Star, a combination of Aquavit, Campari, and Dolin Blanc sweet vermouth .
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