Negroni Week officially starts TODAY! Presented by Imbibe Magazine and Campari, this seven-day celebration of all things bitter, ruby-red and delicious is also all for a great cause.
Negroni Week launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. From 2013 to 2014, Negroni Week grew from more than 100 participating venues to more than 1,200 participating venues around the world and more than $120,000 raised for charities.
In 2015, more than 3,500 venues around the world mixed their favorite Negroni variations and raised over $320,000 for charitable causes.
This year Negroni Week takes place from June 6-12 with over 6,000 participating bars, restaurants and retailers.
The growth of Negroni Week has been accompanied by the rising popularity of this cocktail. Because of its bittersweet reputation, it IS an acquired taste. But once you come around, you’re hooked. This is now a favorite of so many. And, one of the reasons why, besides it being ridiculously delicious and complex, is that it is one of the simplest cocktail to make – equal parts gin, Campari and sweet vermouth. For the last couple of years, I’ve done my own twists on this very basic recipe. This year, since I’m California living and it seems as though summer is in full swing, I decided to make a snow cone version!
Crushed ice, I’ve found, is unbelievably easy to create in a decent blender, and the snow cone “syrup” is literally the cocktail ingredients poured over it. If you don’t consume the infused ice immediately, it soon turns into a slushy, but then, hey, you have a negroni slushy! Not a bad deal on a hot summer’s day either!
Negroni Snow Cone
1 ounce Gin
1 ounce Campari
1 ounce Sweet Vermouth
Add the Gin, Campari and Sweet Vermouth to a mixing glass and set aside. In a blender, add 4-6 ice cubes and enough water that the cubes float above the blades. Blend gradually to a high-speed until ice is well crushed. Drain off water and immediately scoop into a glass. Strain the negroni over the crushed ice. Option: Twist a large orange peel over drink and add to glass for garnish.