The Tasting Panel magazine

August 2015

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36  /  the tasting panel  /  august 2015 MIXOLOGY T o us, the best kind of drinking you can do is the kind you do for a good cause. And that's just what happened when we paired up with for Negroni Week, which was held this year from June 1–7. During that week, restaurants and bars around the country teamed up with a charitable cause, and a portion of the sales from every Negroni-themed drink was given to their charity of choice. Over 20 restaurants and bars—including Houston Hospitality's new venture Break Room 86 in Los Angeles and the modern classic, New York City cocktail bar Death & Co.—partnered with Inspire Artistic Minds, a fitting cause that donates tens of thousands of dollars every year to educate and raise community awareness for the bartending industry. Bobby Navarro, Creative Director at 100eats, explained some of the opportunities that Inspire Artistic Minds helps facilitate: "We have been able to offer trips to Spain for sommeliers to learn about Spanish wine, we have sent brewers to Belgium to discover different brewing techniques, trips for bartenders to be a part of internationally recognized seminars like Portland Cocktail Week and Tales of the Cocktail, and paid for multiple Cicerone exams." It's a unique char- ity, and one that many bars and restaurants were happy to support. The Negroni is a classic, and Negroni Week gave bartenders the opportunity to get creative and whip up some innovative new variations. Break Room 86 tapped into the 80s-nostalgia theme of their bar and made the Negroni Push-Pop, as well as the Negroni Wine Cooler, served in a small medicine flask affixed with a mixtape label. Twenty Eight, a bar and restaurant in Orange County, served their two variations of the Negroni in small glass spheres that evoke a classy, modern take on the fishbowl. Inga Tantisalidchai, Bar Manager for Twenty Eight, says, "I decided to go with a lighter and summery twist on the classic. Rather than sticking to the traditional Negroni, I featured twin Negronis: Rosso, for those who love the classic, and Bianco, for those looking for something different. To highlight the bright citrus flavors of the summer, I went with a grapefruit essence approach by adding Crème de Pamplemousse, a French grapefruit liqueur, and a hint of Palisade Peach Bitters to round them out." The 80s-themed Negroni Wine Cooler from Break Room 86 in Los Angeles. Imbibing for Inspire Artistic Minds NEGRONI WEEK RAISES MONEY FOR WORTHY CHARITIES by Jesse Hom-Dawson TWIN NEGRONIS Bianco ◗ 1½ oz. Bombay Sapphire East Gin ◗ ½ oz. Giffard Crème de Pamplemousse ◗ ½ oz. Gran Classico Bitter ◗ ½ oz. dry vermouth Pour ingredients in mixing glass with ice and stir well. Strain in Martini or rocks glass with large cube. Add two drops lavender grapefruit bitters. Garnish with edible flower. Rosso ◗ 1½ oz. Bombay Sapphire East Gin ◗ ½ oz. Giffard Crème de Pamplemousse ◗ ½ oz. Campari ◗ ½ oz. Averna Amaro Pour ingredients into mixing glass with ice and stir well. Strain in Martini glass or bucket with large cube. Add two drops smoked orange bitters. Garnish with edible flower. PHOTO COURTESY OF THEMINTY.COM The Bianco and Rosso Negronis from Twenty Eight Restaurant and Lounge in Orange County, CA. PHOTO COURTESY OF 100EATS.COM

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