Let’s go all the way back to the early 1900s in Florence, Italy. A man named Count Camillo Negroni visits his favorite bartender, Alfonso Scarselli, and tells his friend he wants a stronger drink than his typical order, the Americano (Campari, sweet vermouth and seltzer). Maybe the Count had a rough week? So Scarselli swapped out the seltzer for gin and, lo and behold, the Negroni was born. Today, it’s rare to come upon a bar menu that does not have the classic cocktail listed; and it’s become so popular it received its own week of celebration—National Negroni Week from Sept. 22-28.
In recognition of the holiday, we checked in with three of Las Vegas’ top mixologists as they share their knowledge on the cocktail and offer up a version of the classic.
Over at Velvet Bar at Westgate Las Vegas, beverage development manager Yelena Anter explains what drinkers will experience when trying the classic Negroni. “Imagine stepping into a citrus grove at dusk while someone spritzes an herb garden nearby, all wrapped up in a velvet cloak of bitterness,” she says. “You’ll taste bright citrus, deep botanicals, herbal sweetness and that Campari bite—the kind of bitterness that makes you feel a little sophisticated, even if you’re drinking in flip-flops.” But Anter does one better—for National Negroni Week, she uses her extraordinary skill set to create a twist on the classic, available throughout the week. “At Velvet, Negroni Week isn’t about rules—it’s about rewriting them,” she says. “This year, I’m marrying two of my absolute favorites: the Negroni and the boulevardier. The result is a decadent autumn romance in a glass. Imagine Fords Gin dancing with Angel’s Envy Rye, kissed by Plymouth sloe gin, Campari and rich Vermouth di Torino. Add a whisper of Avuá Falernum and a mischievous splash of pickled fig brine ... Suddenly, you’re in a candlelit orchard at dusk. We finish with a spritz of orange zest, a sprig of rosemary, and a Black Mission fig—because drama deserves a garnish. And since joy doubles when it’s shared, this cocktail arrives not as one, but as two—presented in a crystal decanter tower for guests to pour and savor together.”
Photo by: Courtesy
Francesco Lafranconi, vice president of beverage and hospitality culture for Carver Road Hospitality at Carversteak at Resorts World Las Vegas presents a newer version of the classic Negroni—the Negroni bianco (made popular over the past decade). Enjoy a mix of Fords Gin, Italicus Bergamot liqueur, Luxardo Bitter Bianco and Verjus Blanc. “The Negroni bianco typically substitutes the traditional Campari with a white apéritif, such as Luxardo Bitter Bianco or Suze, a gentian root-based liqueur,” he says. “This alteration not only changes the color, giving it a pale gold hue, inviting appearance, but also results in a more delicate flavor, often with floral and citrus-herbal notes.”
Lafranconi also loves the classic Negroni recipe for its simplicity while urging guests to try the modern version served at his bar. “Throughout the years, the Negroni has solidified its status as a classic, inspiring numerous variations such as bourbon, tequila and mezcal to name a few (in lieu of gin), while staying true to its core ingredients: gin, Campari and sweet vermouth, usually garnished with an orange slice and served over ice,” he says. “Ultimately, the Negroni serves as a symbol of Italian cocktail craftsmanship, embodying both sophistication and simplicity. … The Negroni bianco is a testament to the cocktail community’s creativity and adaptability. It offers a unique taste experience while preserving the legacy of the Negroni. If you’re ever at Carversteak or a similarly styled bar, ask for their version of the Negroni bianco and enjoy the modern twist on this classic cocktail.”
Lastly, head downtown to Vegas Vickie’s at Circa Resort & Casino, where mixologist Tim Weigel created his own special Negroni. “For the bartender, (the Negroni) is easy to make, and for the guest, once they overcome the bitterness (it grows on ya!), they go further down the Negroni rabbit hole,” Weigel says.
Photo by: Christopher DeVargas
Take that trip down the rabbit hole with his creation, Negroni of the Desert, a mix of Hendrick’s Orbium gin, yellow Chartreuse, Cocchi Americano, Luxardo Bitter Bianco, saline solution, muddled cucumber and thyme, and is garnished with sprig of thyme that is torched, “allowing the smoke to entice the drinker,” Weigel says. Take it even further with these other recipes that Weigel suggests. “The white Negroni is a tasty number and opens up the drinker to new and unique aromatic wines and bittered spirits,” he says. “Also, the Negroni format lends itself well to other base spirits like the boulevardier (swap whiskey in place of the gin), the Kingston Negroni (swap a Jamaican rum in place of gin) and the sublime mezcal Negroni.”
So, go classic or try one of the tasty options offered up from these top three mixologists. Whatever route you choose, toast to the occasion and have a good time.
More Negroni Love
Head to Rosina Cocktail Lounge at The Venetian Resort to enjoy the hot spot’s Negroni Week Celebration from Sept. 22-28. The specialty menu offers seven distinct variations of the classic cocktail, priced at $20 each. The menu offers recipes with slight twists to the classic recipe of gin, Campari and sweet vermouth, including the classic, boulevardier (Wild Turkey), black Negroni (Averna amaro), Rosita Negroni (Espolòn blanco), grapefruit Negroni (grapefruit juice), Gloria’s Negroni (Grand Marnier) and Cynar Negroni (Cynar). Each cocktail perfectly balances the Negroni’s calling card of bitter, sweet and botanical notes.
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