Seven days. Three ingredients. One simple way to give back.

That’s the motto of Negroni Week which returns for year six in June. Between June 4 and 10 more than 3,000 bars around the world will take part in what has become an annual holiday for cocktail enthusiasts. The main purpose of Negroni Week, a partnership between Imbibe Magazine and Campari, is to highlight one of the greatest cocktails ever concocted while raising money for a selection of charities.

Many bars play it safe during Negroni Week choosing to stick with the classic: one part London Dry Gin, one part Campari, and one part Sweet Vermouth, and served either on the rocks or up and topped with a twisted orange peel.

Some bars go further by playing with traditional variants like the Old Pal, White Negroni, or Boulevardier. However, every year an increasing number of bartenders go the distance by creating an in-house variant on the Negroni. Lucky for us, some of those bartenders kindly post the full recipes on the Negroni Week website.

The first iterations of this post were originally written for the defunct website UpOut which operated in five cities: Los Angeles, San Francisco, New York City, Washington, D.C., and Chicago. During Negroni Week 2017 lists featuring Negroni variations from each of those cities were created. We thought it would be fun to go ahead and compile as many original 2017 recipes we could find into one list. Below you’ll more than two dozen variants of the Negroni created by some of the finest bars in the United States. You’re welcome.

Negroni: Love & Haiti
Presented by The Wellesbourne in LA

1 oz. Rhum Barbancourt
.5 oz. Hayman’s Old Tom Gin
.75 oz. Gran Classico
.5oz. Punt ‘e Mes
.25 oz. St. Germain
2 dashes Angostura and Peychaud’s bitters
Garnish with a Grapefruit zest

Negroni Della Primavera
Presented by 312 Chicago in Chicago

1 oz Botanist Gin
1 oz Amaro Nonino
1 oz Carpano Bianco
3 basil leaves

The Rizzo
Presented by Billy Sunday in Chicago

1oz Carpano Bianco vermouth
1/2oz Giffard Pamplemousse
1oz City of London gin
1/2ozCamparii
1/2oz fresh lemon juice
1/2oz fresh grapefruit juice
Crement Tissot de Jura Extra Brut

Shake, strain, top with sparkling wine.

Negroni in the Dark
Presented by Sable Kitchen and Bar in Chicago

1 ½ oz Evan Williams
½ oz Cynar
½ oz Punt e Mes
½ oz Ramazotti
1 dash grapefruit bitters
Stirred, up, orange expressed and inserted

Lucky Negroni (a.k.a. Fake Tales…)
Presented by Sable Kitchen and Bar in Chicago

1 ½ oz Terroir Gin
1 oz Salers Aperitif
½ oz Green Chartreuse
1 dash Celery bitters
Stirred, up, lemon expressed and inserted

Negroni con Toro
Presented by Sable Kitchen and Bar in Chicago

1 ½ oz Corralejo Reposado
¾ oz Ancho Reyes
¾ oz China-China
Stir, served up, orange peel expressed and inserted

Quill Cocktail (Negroni circa 1919 with an absinthe rinse in the glass)
Presented by Bar Clacson in LA

3/4 oz. Carpano Antica Formula Sweet Vermouth
1 oz. Campari
1 ¼ oz. Gin

Draft into an absinthe atomized whiskey glass, and add rock ice. Garnish with an orange zest or an orange slice (customer’s choice). Legend has it that Count Camillo Negroni asked the barman (Fosco Scarselli) at Caffè Casoni in Firenze for Gin to be added to his Americano (a highball consisting of Campari and Sweet Vermouth), thus prompting the birth of the “Negroni”.

Hopped Campari Spritz
Presented by Black Cat in San Francisco

1.5oz gin
1.5oz campari
.5oz each grapefruit & lemon juice
.5oz gum syrup
Fort Point IPA float

Old Bull Lee Negroni
Presented by Park Tavern in San Francisco
Named after Old Bull Lee from Jack Kerouac’s On The Road.

1.25oz Bulldog Gin
1oz Campari
.75oz Barolo Chinato Cocchi
Orange oil & Horsetail Twist

The Ginsberg Negroni
Presented by Park Tavern in San Francisco
Named after Allen Ginsburg

1.5oz Nuestra Soledad Mezcal
.75oz Kina L’ Aero D’ Or liqueur
.50oz Axta Vino Vermouth
2 Dashes of Lemon Bitters

Negroni Spritz
Presented by Leo’s Oyster Bar

Our fresh take on a Negroni is served over crushed ice and is the perfect pairing with oysters. We have lightened the cocktail up by using lemon liqueur in place of the classic vermouth.

1 oz Gin
1.5 oz Aqua de Cedro lemon liqueur
.5 oz Campari
Champagne Float

Served over crushed ice

Basil Negroni
Presented by Elixir in San Francisco

1.5 oz. Square One Basil
.75 oz. Campari
.75 oz. Sweet Vermouth (Martini and Rossi)
Build over ice in a tumbler and garnish with a basil leaf.

A Lick and A Promise
Presented by Rusted Mule in San Francisco

1 oz. Espolon Blanco
1 oz. Campari
1 oz. Dark chocolate infused Becherovka
1 drop orange flower water

Garnish: Orange twist and shaved dark chocolate
Glass: Double Old Fashioned

Rested in Jerez
Presented by The Treasury in San Francisco

1oz Botanist Islay gin
1oz Campari
.5oz Lustau “Los Arcos” Amontillado
.5oz Carpano Antica

Stir/ Pour over large ice cube/ Rocks glass/ Dehydrated Blood Orange Wheel for Garnish

Trick Dog Negroni Special
Presented by Trick Dog in San Francisco

1.0oz Botanist gin
0.75oz Campari
0.75oz Carpano Bianco Vermouth,
0.50oz Appleton
0.75oz grapefruit juice
0.75oz lime juice
0.50oz cinnamon syrup
4 dashes falernum bitters
Served on crushed ice

The Donna Reed
Presented by Pig Bleecker in NYC

1 oz Campari
1 oz Plymouth gin
1/4 oz Kalani coconut
1/4 oz Antica
rocks
grapefruit twist
served with a side of champagne

Royal Promise
Presented by Boilermaker in NYC

1/2 oz Blanco Tequila
1 oz Campari
1 1/2 Lillet Rosé
Lemon Twist

La Navaja
Presented by Blind Barber in NYC

1.25 oz. Mezcal
.75 oz. Aperol
.75 oz. Cocchi Rosa
3 dashes housemade sage dandelion bitters

Served up in a coupe and garnished with an orange peel.

The Rossellini
Presented by Edda Bar at Aska in NYC

1 oz Brooklyn Gin
0.5 oz Linie Aquavit
1 oz Punt E Mes
1 oz Coffee bean infused Campari

Kula Negroni
Presented by Clover Club in NYC

1 oz Strawberry infused Campari
1 oz Tanqueray Gin
1 oz Martini Bianco Vermouth
Stir and strain over a big rock
Garnish: strawberry & orange twist

Calabrian Coast Negroni
Presented by Ai Fiori in NYC

1 oz Appleton Signature Rum
1 oz Campari
1 oz Carpano Antica
1/2 oz house made blood orange cordial
1/2 oz lemon juice
1/4 oz orange juice
2 dashes of house made vanilla & kola nut tincture
Mint

Garnish with a skewered grapefruit wedge and mint

Blonde Redhead
Presented by The Shanty in NYC

Whole Egg
3 Drops Orange Flower Water
1/4 simple
1/2 cream
1/2 Meletti
1/2 Dorothy Parker Gin
1 1/2 Campari
Dry Shake, Shake, Double Rocks glass with no ice

Gonzalez
Presented by Bevy in NYC

1 1/2 oz. banhez mezcal
1 oz. Cynar
1/4 oz. px sherry
3 dashes grapefruit bitters
Garnish with grapefruit peel
Served on the rocks

Scottish Fruit
Presented by Bevy in NYC

1.5 oz. Hendricks
.5 oz. Cucumber tincture
.75 oz. Campari
.75 Giffard Pamplemousse
.25 Lime Juice
2 dashes of Boston Bitters
Built in a double rocks glass and stirred with cubed ice Grapefruit peel garnish

Tre Amici
Presented by Bevy in NYC

1.0 oz. Tanqueray 10 Gin
1.0 oz. Amaro Nonino
.75 oz. Carpano Antica Sweet Vermouth
.25 oz. Lazzaroni Amaretto
2 dash Angostura Bitters
Build in Mixing Glass over KD ice. Stir. Strain into Rocks glass with Fresh KD ICE.
Garnish with 1 lemon peel and 1 orange peel expressed and discarded.

Karma Chameleon
Presented by The Fireside in Portland

1 oz. Beefeater gin
1 oz. Saler’s Gentian liqueur
1 oz. Carpano Bianco vermouth
2 dashes Elmigarb’s Spanish Bitters

Stir, strain over a large cube made of Campari and grapefruit juice. Zest with grapefruit.

La Fleur von Europa
Presented by LeChon in Portland

1.25oz Aria Portland dry gin
.75oz Campari
.75 Lillet Blanc
.5oz Aperol
3 dashes of Underberg

Stirred, and served up in a coupe with a garnish of star anise floating on a rose petal

The Negroni Sour
Presented by 8 Ball Meatball in Baltimore

The Negroni Sour: Classic Negroni ingredients are modified to create a sour.

– 1.5 oz Baltimore Whiskey Company Shot Tower Gin
– 0.5 oz Campari reduction “syrup”
– 0.75 oz citric acid Cocchi Americano
– 0.5 oz fresh egg white

For the Campari reduction:
Add 1 cup Campari to a small pot over medium-high heat. Let simmer until reduced by half. Bottle and store at room temperature.

For the citric acid Cocchi Americano:
Combine 1 cup Cocchi Americano with 1/2 cup granulated citric acid and stir until citric acid is completely dissolved. Add the peel of one lemon (no pith) and let sit overnight. Remove the lemon peel, bottle, and store in the refrigerator.

For the cocktail:
– Combine ingredients in a cocktail shaker.
– Dry shake for 30 seconds.
– Add ice and shake hard for 30 seconds.
– Strain into a chilled coupe glass and serve.

Mistaken Identity
Presented by Pisco Bar in New Orleans

The original Negroni Sblagliato was the result of a happy bartending accident when sparkling wine was added to a Negroni instead of gin. Sam Perez at Piscobar is taking that mistake two steps further, by alternating Pisco with Gin and using a Perlini for the bubbles.

1.50z Macchu Pisco
.75oz Campari
.75oz Cocchi Americano
.25oz Grapefruit Juice
a pinch of tartaric acid
2 drops of 10:1 Saline Solution
Charged in a Perlini and served in a coup

 [Featured Image: Franz Conde via Flickr]