Just when you thought Negronis are so overdone, there’s now a week dedicated to them. From Jun 1-7, head to these seven bars to grab special Negronis and help a charity while you’re at it.
For something local…
Ah Sam Cold Drink Stall
Everyone knows they can get great locally-inspired cocktails and atas hawker food here. This time Sam Wong creates a chng tng-style Negroni with Pu’er tea-infused gin.
Proceeds go to: Fei Yue Community Services, a charity that tries to improve the lives of youngsters.
Bitters & Love
They just moved to their new Telok Ayer location, and though they’re best known for their Kaya Toast cocktail, their Negroni has incorporated cloves, cardamom and cinnamon for a more Asian-inspired cocktail.
Proceeds go to: Save Our Street Dogs, an organization that helps rehome and rehabilitate street dogs.
For something swanky…
Ku De Ta
The vertiginous rooftop bar is taking things up a notch with two types of Negronis: the classic, equal-parts recipe, as well as one with cherry brandy and herbal liqueur, Fernet Branca.
Proceeds go to: UNICEF Nepal. They’re donating to help the aftermath of the Nepal earthquake.
Manhattan
One of the most Instagrammed bars of late, the swanky 1920s bar pours its signature barrel-aged Negronis that have been aged for at least a month.
Proceeds go to: Run for Hope, a charity that organizes runs to support cancer research.
The Powder Room
The sleek 1920s Art Deco bar above The Black Swan has a special twist on the Negroni made with lavender bitters, on top of equal parts of gin, Campari and vermouth.
Proceeds go to: Amicorp, a company helping with environmental management.
For something hidden…
The Secret Mermaid
Hidden in the labyrinth that is Raffles Place MRT, the small bar will be stirring up five different creations with a craft American gin.
Proceeds go to: Make A Wish Foundation, a charity that helps children with terminal illnesses make their last dreams come true.
Tess Bar & Kitchen
Blink and you may miss the shophouse bar on Seah Street. Head bartender Steve Leong is creating a drink with pandan leaves and almonds, on top of using vermouth, Campari and gin.
Proceeds to go: The Straits Times School Pocket Money Fund, which helps underprivileged children get a wholesome lunch.
