We kicked things off at New York's Negroni Week launch event in Bushwick on Monday night. For those of you new to this phenomenal cocktail party, Negroni Week is where Campari and Imbibe magazine work together to encourage bartenders around the world to conjure up a Negroni creation, and donate a portion of the proceeds from the cocktail sales to a charity of their choice. Campari and charity: What's not to love?
To celebrate this much-loved week, New York's best bartenders had come to the Campari-strewn, red and white, Monopoly-themed Brooklyn venue to show off their finest Negroni creations to us 'press', and to raise money for their charity of choice in the process. If every Monday night could be as fun as this one was, the world would be a happier place. And Tuesday mornings would forever be a blurry struggle.
Our favorite of the four choices was the TiNegroni (literally, a tiny negroni), made by Tristan Willey at our local Long Island bar. The combination of Campari, Cinzano 1757, Wild Turkey Rye, and an orange twist was all the more delicious because of it's adorable size.
However, my heart was really won over by the 'Float the Boat' cocktail (pictured above, recipe below) that we discovered later in the evening. This Negroni ice cream float was a dream come true: frothy, sweet, herbal, bitter, and what I plan on drinking all summer long. Make sure you celebrate the remaining days of Negroni week with at least
one three of these.
Float the Boat: Negroni Ice Cream Soda
Recipe courtesy of Victoria Canty, genius bartender at Dante.
For 1 cocktail you need:
2 ounces Campari
1/2 ounce Cinzano Bianco
1/2 ounce Cinzano 1757
1/2 ounce gin
Small scoop vanilla ice cream
San Pellegrino Aranciata Rosso
Mix together all the ingredients, except the ice cream. Drop in the ice cream and stir gently. Serve with a straw.
You can read more about Negroni Week and get some more Campari cocktail inspiration in this article I wrote for The Daily Meal.