The Negroni is finally having the moment it deserves. The cocktail — traditionally made with gin, Campari and sweet vermouth — tempts with its complexity. Bitter notes mix with sweet and herbal ones, making every sip a surprise. Despite its sophisticated flavor, the tipple is shockingly easy to make. Simply mix ingredients and pour them over ice. The results are refreshingly versatile: a fantastic aperitif by the pool, a satisfying nightcap or a drink to be paired with dinner. Now fans are getting more creative with new ingredients. You can find Negronis made with mezcal or Champagne, and those with nutty or smoky flavor hints. And while the cocktails all used to look the same, they now come in every shape, size and color. We scoured Hamptons’ bars and restaurants for the most creative Negronis in town. Here’s how to re-create them at home.
Uccello Sbagliato
The Bird, 47 S. Elmwood Ave., Montauk
Uccello Sbagliato
1 oz. blood orange juice
.75 oz. Cocchi Barolo Chinato
.75 oz. Botanist gin
.75 oz. fennel-infused Campari
.75 oz. vanilla syrup
.75 oz. Adami DOCG prosecco
Dehydrated blood orange
Combine all liquid ingredients in a small tin. Shake and strain in a highball glass over ice cubes. Top with
prosecco and garnish with dehydrated blood orange.
Negroni Bianco
Coche Comedor, 74A Montauk Hwy., Amagansett
Negroni Bianco
1.25 ozs. Del Maguey Vida mezcal
.75 oz. Salers Gentiane aperitif
.75 oz. Tximista Vermouth Basc Blanco
.5 oz. Lustau Sherry Vermouth Seco
2 dashes Bitter Truth grapefruit bitters
Grapefruit peel
Stir all ingredients over ice until well chilled. Strain over sphere ice into an Edel double old-fashioned glass.
Sotol Negroni
El Verano, 10 Windmill Lane, Southampton
Sotol Negroni
1 oz. Casa Lotos sotol
1 oz. Campari
1 oz. Romana Amaro
Combine all ingredients with ice and stir until chilled. Strain into a rocks glass with fresh ice. Garnish with an orange peel.
Negroni Gremolata
Léon 1909, 29 W. Neck Road, Shelter Island Heights
Negroni Gremolata
1 oz. Gin Mare
1 oz. Gremolata olive oil-washed Dolin dry vermouth
.75 oz. Contratto bitter
Gremolata olive oil:
1 cup olive oil
2 cups dry vermouth
Half a bunch of parsley
1 lemon, zested into strips
Heat olive oil in a saucepan. Add parsley and lemon zest. Simmer for 30 seconds, then take off the heat. Add to dry vermouth and cool to room temperature. Place in the freezer overnight. While oil is still solidified, strain through a coffee filter and bottle.
Combine ingredients and stir with a large rock of ice. Garnish with lemon peel
and three drops of olive oil.
Photographer: Marshall Troy; Drinks Stylist: Jen Beauchesne, Prop Stylist: Julia Troy
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