Hello, #NegroniWeek! A whole week dedicated to my favourite cocktail, the Negroni. Designed as an aperitif, a good Negroni is the very definition of balance and simplicity.
The story goes that it was invented at Caffe Casoni in Florence, Italy in 1919. Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin. Scarselli added an orange garnish, rather than the lemon you’d usually get with an Americano, and the drink took off. Before long, everyone was coming into the bar for a ‘Negroni.’
But what’s Negroni Week and why do we care? Created by Campari and Imbibe Magazine, Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charities around the world.
From June 4-10, bars and restaurants across the globe mix classic Negronis and Negroni variations for a great cause. Participating venues are asked to donate at least $1 from every Negroni sold to someone from the list of official charity partners.
This year there are an impressive 457 Australian venues that have signed up. You can also do your bit everytime you drink a Negroni by sharing your Negroni selfies with the #Negroniweek hashtag and tagging Campari (@CampariAU). Campari will make a donation to OZHarvest with every tag.
Find out more – and where to drink – at negroniweek.com and check your local venues for special events and masterclasses.
How to make a Negroni:
20ml Forty Spotted Gin
1 fresh orange peel
Pour gin, vermouth and Campari into a mixing glass. Add ice and stir until chilled. Strain into a rocks glass and garnish with an orange peel