Forget the Old Fashioned (although you can never go wrong with a classic), Negronis are the new thing to order. Made with a base of gin, vermouth and campari, this Old World classic cocktail is simple to make but has complex flavors. With a little artistic flourish, the Negroni comes in many variations whether it’s barrel-aged or enhanced with botanicals, shrubs and the likes.
Ah Sam Cold Drink Stall
Although this bar has no fixed menu, they make a pretty mean Negroni. Tailoring it to your taste, you can always request it to be less bitter, more zesty or even smoky.
Bacchanalia
Mark Thomas’ charismatic bar team have been barrel-aging their libation for the past couple of months. With a relatively classic recipe aged in an oak barrel, the resulting drink takes on a spicier note following the quick expansion and contraction of the wood due to temperature fluctuations.
Bochinche
This Argentinian restaurant has got a pretty interesting, recently-revamped bar menu. Their interpretation of a Negroni comes in the form of Don’t Forget My Ship made with gin, Fernet-Branca, vermouth, curacao and a lemon peel. It’s a little tart but altogether a stiff and luscious drink.
Jekyll & Hyde
By infusing ginseng into gin, the Negroni here takes on a more herbal, earthier sweetness. The drink is rounded off with goji berry syrup, Campari and Fernet-Branca.
Manhattan
As one of the first places to barrel-age their cocktails, Ricky Paiva’s in-hotel rickhouse has all sorts of kooky creations. In particular, his barrel-aged Negronis are a go-to for many. The barrel, along with the dry rye gin, vermouth and Campari all work together to create a subtly smoky and layered drink.
One-Ninety by Javier de las Muelas
With such a famous name attached to a bar, it’s no surprise that this bar makes one of the better Negronis around town. Using a classic stirred recipe, the addition of rosemary oil brings an herbal sweetness that plays off the bitter notes of Campari.
The Spiffy Dapper
The talented three-person team of this independent no-frills bar has a pretty delish Negroni to rival any other Solero barrel-aged contender. Simply-made this Negroni is balanced and ever so slightly smoky from the light aging.
Sugarhall
Aki Eguchi’s version of a Negroni is pretty unadulterated, save the addition of Plantation Grand Reserve 5 YO rum. It’s bold and punchy for a stirred drink thanks to the velvet falernum, vermouth and campari. We tried, but couldn’t stop at just one.
