Get Ready For Negroni Week with The Cajun Negroni

You’re about to get burned so good.

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You guys! It’s already the end of MAY! Summer is practically heavy breathing down our necks (oh, hello there, summer), and I haven’t even switched out my closet yet! #SmallClosetProbs!!! On top of all that, it’s Negroni Week NEXT week and I’m SUPER late to the party! Buuuut, not too late. Let’s just say, I’m just being fashionable. Because, let’s be real, we all know you can show up any damn time you want to the party if you are brangin’ it. And by “it”, I mean booze. And by “booze”, I mean a game changer of a cocktail. It hasn’t even happened yet, but I’m pretty sure I straight up killed Negroni Week, you guys. Murdered. Dead. Dunzo. The end. Oh, it’s not a competition, you say? It’s “…a celebration of one of the world’s great cocktails AND an effort to raise money for charitable causes around the world”?? Well, that’s just the cherry on top of this Campari zinger, my friends. Because I am here to tell you that yes, you can go out and support all of those bars and restaurants in your area generously participating in this week-long event, and you definitely should, but then you can go home and make this Cajun cutie, get your bitter burn on and thank the cocktail gods for aligning the stars to bring these flavors together. Or…you can just thank me. Awww, YOU’RE WELCOME!

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Now, I know what you’re thinking. You’re all, “Hey P Rose! So what, you made a Negroni, which is practically perfect already, and then you threw some TABASCO® in there and a little bubbly water, and you think you’re a genius?? Big whoop! Who the eff are you?!” Ouch. Harsh, guys. Well, guess what? Sometimes it’s the subtlest tweaks that can make a world of difference, that can transform something from amazing to aMAHzing. Those three to four generous dashes of TABASCO® not only give this Negroni some delightful heat, but also adds a little salt and acid (from the vinegar) that this cocktail can most definitely benefit from. And topping this drink off with a little sparkling water will just lighten up the entire drink, guaranteeing a steady rotation on your home cocktail menu all summer long.

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I wanted to keep the Negroni recipe classic, for the most part, because we can all get a little crazy trying to think outside the box for Negroni week…and then we end up with something that barely resembles the original cocktail. So, the ratio is still equal parts gin, sweet vermouth and Campari, stirred over ice with an orange twist. Keeping it classic, also makes the addition of TABASCO® and sparkling water feel like a major bonus to an already enchanting cocktail. These additions only enhance the original cocktail as a whole. Who says you can’t improve upon perfection??

Cajun Negroni

Cajun Negroni
1 ounce Gin
1 ounce Campari
1 ounce Dolin Vermouth Rouge
3-4 dashes of TABASCO® Original Red Sauce
Sparkling Water
Orange Peel garnish

Add the Gin, Campari and Sweet Vermouth to an ice-filled mixing glass. Add the TABASCO® and stir with a cocktail spoon until well chilled. Strain into a rocks glass with large cubed ice. Top with 1/2-1 ounce sparkling water. Twist a large orange peel over drink and add to glass for garnish.

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3 Comments on Get Ready For Negroni Week with The Cajun Negroni

  1. athoughtforfood
    June 18, 2015 at 3:30 pm (5 years ago)

    I love that you did a negroni with the Tabasco. It makes so much sense, and yet I never even considered it. Hope you’re well!

    • Prairie Rose
      June 18, 2015 at 3:37 pm (5 years ago)

      Thanks, Brian! I hadn’t thought of it either…until Negroni Week was upon me and I was like…DUH! So good! Try it next time you make one. I know you have plenty of Tabasco! 😉


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