It’s Negroni Week once again, with local bars offering up their twists on this classic cocktail through June 7, and a portion of the proceeds from each cocktail sale donated to a local charity.
Participating Calgary restaurants include Anju (donating to Alberta Children’s Hospital Foundation), Black Betty Burger & Winebar (Oneball), Milk Tiger Lounge (Canadian Mental Health Association), Ox and Angela (AARCs), Proof Cocktail Bar (Calgary Drop in Center), Raw Bar by Duncan Ly (Meal Share), The Living Room (The Nathan O’Brian Foundation) and Township 24 bar & Grill (Alberta Institute for Wildlife Conservation). What’s more, Campari will donate $10,000 to the charity chosen by the establishment that raises the most money.
The cool thing about a Negroni, beyond the ruby colour, is the fact you can switch out the gin and end up with a delicious twist. Make it with whisky and it’s a Boulevardier. Stir in tequila and it’s a Tequila Negroni, also called a Tegroni or Agavoni. Since I wrote up the original last year, I decided to try my luck with blanco tequila this year and see how I liked it.
(Bitter Campari face) Yum! (Pucker) I still think this drink is an acquired taste, no matter what spirit you use. But here are some tips: Squeeze in a bit of fresh, sweet orange juice to soften it, and pack your glass with ice so the bitterness will gradually lessen as you sip the drink. In fact, I think I like it with tequila more than gin, as the Campari needs something stronger to stand up to it. Cheers!
- 1 oz blanco tequila (I used Casamigos)
- 1 oz sweet vermouth such as Carpano Antica
- 1 oz Campari
- 2 dashes orange bitters
- Squeeze fresh orange juice (optional)
- Garnish: Orange wheel
Method: Into a rocks glass packed with ice add all ingredients. Stir about 30 times to chill, and garnish with an orange wheel.