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No matter how you spin it—er, stir it—Negroni Week is one of the most highly anticipated celebrations in the bar community. Taking place worldwide Sept. 16–22, the weeklong event sees thousands of bars and restaurants in participation, with funds raised for Slow Food, a movement that aims to “ensure good, clean and fair food for all.” There are a plethora of Raleigh hot spots participating this year, giving you plenty of ops to cheers to a great cause. Here’s where to imbibe.
Given Negronis hail from Italy, it only makes sense to pair with some unique pasta from chef David Ellis. Choose your adventure with ops like a classic Negroni, mezcal Negroni, Negroni Bonal and creative riffs like the Appalachian Negroni (gin, Campari, Amaro Oscura, candied orange)—best served with the likes of tagliatelle, raviolo and malfadine.
Beverage Director Jordan Joseph’s third seasonal Negroni in the Adriatic-inspired restaurant’s drink menu series (avail through October!) is a play on an elevated white Negroni made with Uncle Val’s Gin, Salers aperitif, grapefruit oil and Contratto Bianco—the latter of which Joseph notes is made with Chardonnay and Cortes grapes, along with 50 herbs and botanicals. “This has forever been one of my favorite Bianco Vermouths,” he adds. “Think of chamomile, aloe vera and bergamot. It plays right into the other ingredients, making what I believe a great cocktail.”
Feeling smoky? This Italian-inspired resto offers a smoked Negroni feat. the addition of smoked gin and a charred orange that’s guaranteed to add a fire to any sip sesh, esp when enjoyed with a wood-fired pizza, pasta and more.
Choose your fighter between a subtly sweet and herby blackberry basil Negroni (blackberry-basil-cucumber-infused gin, Bianco vermouth and dry vermouth) and coffee Negroni (gin, Campari and coffee-brewed Antica sweet vermouth) for an extra caffeine jolt while taking in views of DTR.
Whatcha know about a Montenegroni? Spice things up on the rooftop of the Residence Inn Raleigh Downtown with this Tanqueray gin, Amaro Montenegro and Carpano Antica vermouth number.
If a whiskey sour and Negroni had a baby, it would be WK’s Negroni sour riff, made with Conniption American Dry Gin, Campari, Macino Sakura vermouth, lemon juice, simple syrup, egg white and orange bitters. Talk about the best of both worlds!
Beyond Raleigh
Durham’s ground-to-glass cocktail basement bar is offering three Negroni spins, each of which source ingredients from a different nonprofit farm. See: the lemongrass and lime leaf white Negroni (Transplanting Traditions Community Farm); bitter melon, purple turmeric and redistilled scotch (Utopian Seed Project); and salted tomato and pickled okra Negroni spagliato (Urban Community AgriNomics).
Not one, not two, but eight Negronis are gracing this Bull City cocktail bar’s Negroni Week menu—also available throughout the entire month of September. Choose from the likes of a frozen Negroni, Cedar Grove Negroni (Tanqueray No. 10, Maple Spring Gardens amaro, Cap Corse Rouge, gentian) and the Stubborn Uncle (Ardbeg Wee Beastie Smoky Islay scotch, Cynar 70, Punt E Mes)—to name just a few.
For a taste of the luxe life, spring for the Cary bar’s Luxardo Negroni made with Campari, sweet vermouth, gin, Luxardo, and cherry bitters.
For all participating locations, see here.
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