6 Bars That Know How To Kill It During Negroni Week

Caffè Umbria’s Negroni Elixir Recipe:

In Portland, Oregon Caffè Umbria is a full-bar coffee roaster with two locations on Madison Street and NW 12th Avenue. Retail District Manager, Danica Copus says with Negroni week just around the corner, they have prepped their cocktail menu for their carefully curated Negroni Elixir, which sells for $12. Made with Grappa Nardini, Calisaya, Caffè Coretto Coffee Liqueur, and lemon zest garnish, this one is a good one for any bar’s menu.

The cocktail itself costs just $4.98 to make with the breakdown looking like this: $1.83 for the Grappa pour; $1.75 for the Caliyasa; and $1.40 for the Caffè Corretto.

Danica takes nothing for granted and has been planning for Negroni Week’s success. “We’ve been promoting the cocktail in both our Portland cafés and plan to do a social media campaign in conjunction with Negroni Week. We recently partnered with Elixir Craft Spirits in Eugene, Oregon to produce a specialty Caffé Corretto Coffee Liqueur made with our Bizzarri Blend. The Negroni Elixir is one of the cocktails we created using the liqueur and our customers have been enjoying it.”

Perfect for pairing, Shortbread Caramel Bar from Daily Café in the Pearl.

This is Caffè Umbria’s first year celebrating Negroni Week and they’re are all-in with the official coffee of Negroni Week 2018, the Negroni Week Blend. “From June 4th through June 30th, bags of our Negroni Week Blend will be available for purchase online or in any of our seven cafés in Chicago, Portland, and Seattle ($15 for 12-ounce bags; $80 for 5-pound bags). All for a great cause, $1 from each bag sold will benefit No Kid Hungry, a charity working to end child hunger in America, says Danica. “We have special recipes created around this limited edition blend, and even a few Italian-inspired Negroni riffs and an alcoholic Cold


$12 SRP, Created for $4.98

A Negroni twist featuring liqueurs crafted by Elixir Craft Spirits in Oregon.


  • 1 oz Grappa Nardini
  • 1 oz Elixir Calisaya Liqueur
  • 1 oz Caffè Corretto Coffee Liqueur                         
  • Lemon Zest
Negroni Elixir


  • Combine ingredients into a cocktail mixing glass
  • Add ice 2/3 full
  • Stir for 10 to 15 seconds without aeration
  • Hawthorne strain into a chilled rocks glass
  • Add lemon zest for garnish
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MAD Social’s Classic Negroni

Robbie Smolucha, Bartender at MAD Social in Chicago keeps it classic, and says that what his customers prefer. However he anticipates the Frozen Negroni to be an anomaly hit during Negroni Week. The cost of creating the frozen negroni as about $3-4 and typically sells for $10, or $8 during Negroni Week. At MAD Social, it’s a call item and doesn’t feature on the menu.

“I love getting behind Negroni Week every year! Each year I’ve put a twist on the Negroni as we do here at Mad Social. This year we will be offering our Classic Negroni, A Frozen Negroni and a Negroni Popsicle for dessert! All of which can be purchased Negroni Week For $8,” says Robbie.

Looking to pair? Try customizable and shareable charcuterie plates.


SRP $10, Created for $3-4



  • Muddle one orange slice in mixing glass and add ingredients.
  • Stir over ice 39 rotations and strain into a rocks glass over a large square Ice cube.
  • Garnish with an Orange Swath and serve.!
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Jettison’s Batched Negroni

Dallas-based, Jettison, opened in the fall of 2016 under the same ownership of adjacent Houndstooth Coffee. It offers approachable cocktails and a progressive spirits program, with focus on sherries and mezcals. With dark gray walls, a walnut bar and gold accents emanating a warm glow, Jettison is an intimate retreat for cocktail-lovers who like a conversation over handcrafted beverages.

“Jettison donates $1 from each Negroni sold during Negroni Week to No Kid Hungry, national campaign run by Share Our Strength, a nonprofit working to solve problems of hunger and poverty in the United States and around the world, and to push sales and therefore donations, it’s up the ante on its Negroni menu,” says George Kaiho, Bartender at Jettison.

Special Batched Negroni. by George Kaiho. Photo by Saul Bautista.


  • 1oz Bol’s Genever Gin
  • 1oz Galliano L’Aperitivo
  • 1oz Dolin Rouge
  • Dash of orange bitters
  • Garnish with lemon peel
  • BFC of ice


The Negroni being served for Negroni Week will be batched in a keg and matured under nitrogen, so the whole cocktail matures under no influence of oxygen.

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Native’s Grapefruit Negroni

Native Hostel is situated in a historic 1890s railroader hotel, adjoining a mid-century warehouse in downtown Austin, Texas. Native is an experiential luxury hostel offering a kinetic collision of music, arts, warm beds, sleepless nights, culinary delights and spirits. Within its rough-hewn limestone walls, it offers an intimate parlor lounge and cafe, bar and kitchen serving craft cocktails and diner classics. The target demographic is both Austin locals and travelers, typically in their 20s – 40s.

For this year’s Negroni Week (June 4 -10), Native has chosen to donate a portion sales from the drink to Children of Restaurant Employees, an organization that grants support to children of food and beverage service families who are navigating life-altering circumstances. Native opened in 2017 and this is the first year that the bar will be doing Negroni Week.

The Grapefruit Negroni at Native Hostel is not typically on the menu, but it’s made available for Negroni Week. It costs the bar $3.62 to make and the price of the drink is $12. It pairs well with the pork lettuce wraps which are on the Native lunch and dinner menu.

The Grapefruit Negroni by Lance Posey. Photo by Charles Reagan.

SRP $12, Created for $3.62


  • Gin
  • Campari
  • Sweet Vermouth
  • Lemon
  • Grapefruit
  • Citrus bitters


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The Bamboo Negroni

At Bamboo Sushi located in Portland and Denver, Negronis aren’t technically on the regular menu, but they are designed and paired specifically for Negroni Week. The restaurant group promotes the week via social media and just created some video content for Campari America’s Instagram account.



  • 1/4 oz Campari
  • 1/4 oz Cappalletti
  • 1/4 oz rose water
  • 1/2 oz Logia pisco
  • 3/4 St. George Terroir gin
  • 3/4 oz Interrobang Sweet Vermouth No. 47


  • Add all ingredients to stirring beaker, in order recipe is listed.
  • Fill beaker to top with ice and stir for about 20 seconds; strain into a bucket glass with one large cube of smoked lemongrass water ice.
  • Garnish with a stick of candied lemongrass laid over the top of the glass.
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Reds’ Barrel-Aged Negroni

Week is an international phenomenon. Reds bar at the newly-opened QT Queenstown in New Zealand, is a local favorite, as it offers one of the best vantage points in the city to watch the sun set over breathtaking Lake Wakatipu and The Remarkables mountain range. Reds bar also features the largest selection of spirits and liqueurs in the city.

During Negroni Week this year QT Queenstown will be raising a glass in celebration of Negroni Week and counting down to The Negroni Showdown. Reds’ barman is Jonny (a very charming, yet moody Italian who is known for making the best Negroni in town, and otherwise known as Jonny Negroni).

Jonny’s best-selling Negroni is the Barrel Aged Negroni. It sells for NZ$19 and costs $NZ13.10 to create.

From June 4-10, 2018, QT Queenstown will be raising a glass in celebration of Negroni Week with a Negroni Showdown,” says Jonny. “Reds Bar is showcasing its Negroni Menu, the proceeds of which are given to Starlight Foundation, which seeks to brighten the lives of seriously ill children and their families. We’ve invited guests to sip their way through classic Negronis and variations with a QT twist. 


SRP NZ19, Created for $NZ13.10

  • Black Robin Gin
  • Cinzano Rosso
  • Campari
  • Oak
  • Time
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Publisher’s Choice: The Martini & Rossi Negroni

Inspired by the 1872 Martini & Rossi Bitter recipe, this crafted cocktail is a modern expression of the original which perfectly complements Riserva Speciale Vermouth di Torino to create today’s ultimate Negroni.


  • 1 Part Martini & Rossi Riserva Speciale Bitter
  • 1 Part Bombay Sapphire Gin
  • 1 Part Martini & Rossi Riserva Speciale Rubino
  • Orange Wedge Garnish


Add ice and an orange wedge.



Natasha Swords

Natasha Swords is an accomplished editor and writer with 20+ years of creative composition, reporting and management. She hails from Dublin Ireland where she held the position of Editor at Jemma Publications. Natasha honed her editorial skills by delivering engaging content on a wide range of topics, before finally focusing on the alcohol beverage and cannabis industries. She is Editor-in-Chief at Bonfort’s Wine and Spirits Journal as well as Drink me Magazine, where she leads all editorial content from story-idea generation to commissioning freelance writers and photographers. She also heads up CannEpoch, a lifestyle publication for the newly cannabis curious. In 2018, Natasha launched Bonfort’s Wine and Spirits Journal from inception, as well as the Bonfort’s Lifetime Achievement Award, a top-tier industry event connecting leading brands with key buyers. Steeped in the alcohol industry media, she was previously editor of Off-License Magazine, California Beverage News and Patterson’s California Beverage Journal (now Tasting Panel Magazine), and ran corporate communications for a number of alcohol supplier companies including TGIC (now Guarachi Wine Partners) and distributor, TITAN Wine and Spirits.

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