National Negroni Week, September 18-24, means bars and restaurants across the country will celebrate the iconic cocktail while supporting Slow Food’s mission to foster a more equitable and healthy world of food and drink. sustainable. Hotel Engagement Platform union has released a new OnPrem Insights report outlining select Negroni data from more than 1,000 high-volume bars and restaurants across the country.
For starters, Negroni sales at Union establishments 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 costs $14.06, up $1 from last year and significantly more expensive than the average cocktail, which is $12.50.
While Negroni sales peak during 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 establishments, and more than 16% of all Negronis are mezcal variations.
With these updates on the Negroni in mind, here are some riffs on the classic we love for 2023.
Negroni Blood Orange Vanilla
- 1 ounces. Uncle Val’s Botanical Gin
- ¾ ounces. Sweet vermouth
- ¾ ounces. Luxardo Bitter Bianco infused with blood orange and vanilla beans
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Prepare the gin, vermouth, bitters and vermouth in a cocktail glass.
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Mix about 20 turns with a mixing spoon.
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Strain through a Hawthorne strainer over a large ice cube into a double Old Fashioned glass.
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Garnish with a drizzle of orange peel and a piece of dried vanilla pod.
Slice 1 ½ blood oranges, split a vanilla bean and mix with 12 oz. of Luxardo Bianco Bitter in a sealed jar. Leave on the counter at room temperature for 1 day, shaking the jar periodically. Then place in the refrigerator for 2 days while continuing to shake. On the fourth day, remove the fruit and the vanilla pod and filter twice.
The mixologists at Uncle Val’s created this recipe.
White-headed Negroni
- 1 ounces. Mezcal accounts
- 1 ounces. Dolin Blanc
- 1 ounces. Bitter Luxardo Bianco
Allegro Angelo, winemaking partner/sommelier at Vinya Table in Coral Gables, Florida, created this recipe.
Oaxacan Negroni
- 1 ounces. Mezcal Divino Tamarindo
- 1 ounces. Sirene bitter liqueur
- ¾ ounces. Radda vermouth
- ¼ ounces. Nixta Corn Liquor
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Pour all ingredients into a mixing glass.
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Fill with ice cubes and stir 5 to 8 times.
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Pour into a nice big cube.
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Garnish with a pinch of sal de gusano.
The mixologists at Paradisaea in San Diego, California created this recipe.
Negroni Sibarita
- 1 ¼ ounces. Rum Brugal 1888
- ⅓ ounces. Aperol
- ⅓ ounces. Lillet Blanc
- Dash bitter peach
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Combine the ingredients and stir.
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Strain into an Old Fashioned glass over ice.
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Garnish with a grapefruit zest.
Brugal mixologists created this recipe.
Tiki Negroni
- 1 ½ ounces. Cutwater Bali Hai Pineapple Gold Rum
- ½ ounces. Don Q Coco Rum
- ½ ounces. Lo-Fi Gentiane Amaro
- ½ ounces. Campari
The mixologists at The Islander in Coronado, California, created this recipe.
Black Cat Negroni
- 1 ½ ounces. Gin Tom Cat from Barr Hill
- 1 ounces. Cynar
- 1 ounces. Sweet vermouth
- 1 Fernet Branca Bar Spoon
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Combine ingredients in a mixing glass with ice.
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Stir until well cooled.
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Strain into a chilled cocktail glass.
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Garnish with a lemon zest.
Barr Hill Gin Beverage Director Sam Nelis created this recipe.
Jabroni
- 1 ounces. Tequila Teremana Blanco or Reposado
- 1 ounces. Campari
- ¾ ounces. Sweet vermouth
- ¼ ounces. Banana liqueur
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Combine ingredients and stir with ice until cool.
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Strain into a whiskey glass.
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Garnish with dried banana chips.
Teremana mixologists created this recipe.
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