National Negroni Week, Sept. 18 to 24, means that bars and restaurants around the country will be celebrating the iconic cocktail while supporting Slow Food’s mission to foster a more equitable and sustainable world of food and beverage. Hospitality engagement platform Union has released a new OnPrem Insights report outlining some Negroni data from more than 1,000 high-volume bars and restaurants around the country.
For starters, Negroni sales at Union venues are up 44% year-over-year, and more than half of all gin cocktails sold at Union bars and restaurants are Negronis. The average price of a Negroni is $14.06, up by $1 from the last year and significantly more expensive than the average cocktail, which is $12.50.
While Negroni sales peak in the fall and winter holiday months, the cocktail sees consistent sales year-round. Nearly three quarters (71%) of Negronis are ordered by men at Union venues, and more than 16% of all Negronis are mezcal variations.
With those updates on the Negroni in mind, here are some riffs on the classic that we’re loving for 2023.
Blood Orange Vanilla Negroni
Ingredients
- 1 oz. Uncle Val’s Botanical gin
- ¾ oz. Sweet vermouth
- ¾ oz. Luxardo Bitter Bianco infused with blood orange and vanilla beans
Instructions
- Build gin, vermouth, bitter liqueur and vermouth in a cocktail mixing glass.
- Stir about 20 revolutions with a mixing spoon.
- Strain with a Hawthorne strainer over a large ice cube in a double Old Fashioned glass.
- Garnish with a slick of an orange peel and a piece of dried vanilla bean.
Notes
Slice rounds of 1 ½ blood oranges, split one vanilla bean and combine with 12 oz. of Luxardo Bianco Bitter in a sealed jar. Leave on the counter at room temp for 1 day, shaking the jar periodically. Then, place in refrigerator for 2 days with continued shaking. On the fourth day remove the fruit and vanilla bean and double strain. The mixologists at Uncle Val’s created this recipe.
Whitecap Negroni
Ingredients
- 1 oz. Cuentacuentos mezcal
- 1 oz. Dolin Blanc
- 1 oz. Luxardo Bitter Bianco
Instructions
- Combine ingredients and stir.
- Serve over a large rock.
- Garnish with an orange peel and its essence.
Notes
Oaxacan Negroni
Ingredients
- 1 oz. Divino Tamarindo mezcal
- 1 oz. Sirene bitter liqueur
- ¾ oz. Vermouth di Radda
- ¼ oz. Nixta corn liqueur
Instructions
- Pour all ingredients into a mixing glass.
- Fill with ice cubes and stir 5-8 times.
- Pour over a nice, big cube.
- Garnish with a sprinkle of sal de gusano.
Notes
Tiki Negroni
Ingredients
- 1 ½ oz. Cutwater Bali Hai Pineapple Gold rum
- ½ oz. Don Q Coco rum
- ½ oz. Lo-Fi Gentian Amaro
- ½ oz. Campari
Instructions
- Pour all ingredients into a mixing glass.
- Fill with ice and stir.
- Pour over a large cube.
- Garnish with an orchid.
Notes
Black Cat Negroni
Ingredients
- 1 ½ oz. Barr Hill Tom Cat gin
- 1 oz. Cynar
- 1 oz. Sweet vermouth
- 1 Bar Spoon Fernet Branca
Instructions
- Combine ingredients in a mixing glass with ice.
- Stir until well chilled.
- Strain into a chilled cocktail glass.
- Garnish with a lemon twist.
Notes
Jabroni
Ingredients
- 1 oz. Teremana Blanco or Reposado tequila
- 1 oz. Campari
- ¾ oz. Sweet vermouth
- ¼ oz. Banana liqueur
Instructions
- Combine ingredients and stir with ice until chilled.
- Strain into a rocks glass.
- Garnish with dried banana chips.