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Here’s where to drink for Negroni Week 2017

We here at Lifestyle Asia enjoy many a cocktail, but there’s nothing we love more than a well-made Negroni. There’s a reason why the classic, three-ingredient recipe has stood the test of time: The combination of equal parts gin, vermouth and Campari results in a bold and aromatic drink that functions just as well as an aperitivo as it does an after-hours nightcap.

Modern bartenders love to put a spin on the classic drink, and while it’s hard to beat the original, it’s always fun to sample new variations around town. With Negroni Week 2017 almost here, more than two dozen of Hong Kong’s best bars are coming up with their own unique interpretations to participate in the global charity initiative. Here’s where to go to sample some of the best twists on the classic drink, with part of the proceeds going towards a good cause.

Negroni Week 2017, 5–11 June; see full list of participating venues here.

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Mini Negronis at Stazione Novella

Neighbourhood Italian bar Stazione Novella joins in Negroni Week with four choices. Go for the full-sized classic version (HK$88), or choose from three types of mini-sized Negronis for HK$38 each, including the classic, the Montenegro (Campari, Martini Rosso vermouth, and Montenegro Amaro liqueur), or the Bastardo, which gets a smoky twist from the addition of bourbon.

HK$88 for full-sized version, HK$38 for mini-sized Negronis during Negroni Week 2017. 

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Creamy Negroni at VEA
The Creamy Negroni at VEA bumps up the citrus profile of the classic cocktail by swapping gin for vodka, redistilled in a rotary evaporator with tangy ingredients such as yogurt, lemon, and tonka beans – resulting in the so-called “creamy” profile. The vodka is mixed with Campari and Carpano Classico, with two drops of Bergamot essence for a touch of brightness. It’s an elegant and complex twist on the classic drink — nothing less than what we’d expect from the world-class bar.
HK$128, plus 10% surcharge, with 50% donated to charity during Negroni Week 2017. 

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Right Hand Negroni at Aberdeen Street Social

Over at Aberdeen Street Social, the Right Hand Negroni gives the drink a serious upgrade. It’s made with Campari; premium Cinzano 1757 Rosso vermouth, which imparts a deep plum hue; chocolate bitters; and Mount Gay Black Barrel rum, which lends the drink a sweet, tropical twist.

HK$70 during Negroni Week 2017, with HK$10 per drink sold donated to Slow Food International.

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Negroni Takeaway Tin Can at Origin

Take home a Negroni and a bartending kit at Origin, with the Negroni Takeaway Tin Can (HK$280) created in collaboration with Tanqueray (Diageo World Class). Prepared by expert mixologist Antonio Lai, the takeaway set includes a Negroni made from three-month ex-bourbon-barrel-aged gin, which is freshly packed into a tin can, with a rock glass, a round ice mould, and mini bar spoon included in the kit.

HK$280, with 50% donated to charity during Negroni Week 2017. Limited to 100 sets.

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White Rice Negroni at Jinjuu
Modern Korean restaurant Jinjuu isn’t one to do things by the books, and their Negroni is no exception. The White Rice Negroni relies on a blend of Hwayo 41 soju, Cocchi Americano wine, and mandarin bitters to recreate the profile of a standard Negroni with an entirely new group of ingredients. The addition of gentian root is the final touch, replicating the herbal notes of a Negroni with a slightly medicinal taste that’s soothing to the palate.
HK$125, plus 10% surcharge, during Negroni Week 2017. 

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Chinese Negroni at Bao Bei

The Chinese Negroni (HK$138) at Asian-fusion bar Bao Bei starts with a base of chamomile-infused gin, Campari, and vermouth, with a bit of Islay whiskey for smokiness and a finish of bright red goji berries. You’ll still get the same classic flavour combination, but it’ll be slightly sweeter and with a more floral and smoky aroma.

Buy-1-get-1 during Negroni Week 2017. 

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Earl Grey Negroni at Dr. Fern's Gin Parlour
Following the success of the Earl Grey Martini, Dr. Fern’s Gin Parlour brings us the Earl Grey Negroni, made with a base of Half Crown gin infused with Earl Grey tea, Mancino Sweet Vermouth, and Campari. Garnished with grapefruit peel, it’s a lighter riff on the Negroni with elevated citrus notes from the addition of tea leaves.
HK$140, plus 10% surcharge during Negroni Week 2017. 

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Clay-aged Negroni at Potato Head Hong Kong

For Negroni Week 2017, Potato Head Hong Kong presents a special Negroni that’s been aged in large, porous Indonesian clay pots, giving it an earthy, dry quality that some will find particularly appealing. For a fruitier libation guests can try the coconut-aged Negronis, kept in coconuts for two weeks to soak up the sweetness of the fruit.

HK$70 during Negroni Week 2017, with HK$10 per drink sold donated to Slow Food International.

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Wakatakeya "Genrokushu" Negroni at Okra
Okra serves up a Japanese-inspired Negroni for the special occasion, made with “Genrokushu” whole grain sake in place of sweet vermouth. Rice shochu is used in place of gin, for a lighter and more delicate twist on the original. Bottle-aged for one month, this Negroni should have your taste buds tingling in more ways than one.
HK$98 during Negroni Week 2017, with part of the proceeds going to Slow Food Hong Kong. 

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Japanese Negroni at Zuma

Zuma’s head bartender Arkadiusz Rybak presents a Japanese Negroni which makes use of shiso-infused gin, umeshu, mancino rosso and plum bitters to bring more complex layers to the traditional three-ingredient drink. The negroni mix is then aged in a clay pot, allowing for the ingredients to oxidase and deepening the flavours.

For every Negroni sold during Negroni Week 2017, Zuma will donate money to The Savitri Trust, a charity that helps to aid some of the world’s poorest rural communities. 

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Rosemary Negroni at Rhoda

Rhoda’s simple, floral concoction brings an herbal twist to the Negroni with rosemary-infused Botanivore gin, in addition to Campari and Rosso Vermouth. Garnished with an orange wedge and a sprig of rosemary, this drink is as pretty to look at as it is delicious to drink.

HK$70 during Negroni Week 2017, with HK$10 per drink sold donated to Slow Food International.

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.
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