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Celebrate Negroni Week Right

Julia Bainbridge
Food Editor
June 3, 2014

Pink is all around us. Rosécherry blossomsstrawberries, and, now, Negroni Week.  

Starting yesterday and continuing through June 8, bars around the world are serving their favorite Negroni variations and donating portions of proceeds to a charity. (You can check out the list of participating bars here.) We enjoyed six versions of the classic at Campari’s kickoff party last night, but that one that wins from us comes from Stockholm’s Linje Tio. Its bartenders changed the classic Campari-gin-vermouth combination ever-so-slightly with a spritz of lemon oil, making it light and bright and delicious. 

So, be calm, carry on, and drink pink.

Linje Tio Negroni
by Ludvig Grenmo, Bar Manager

2/3 oz. London dry gin
2/3 oz. Campari
2/3 oz. Carpano Antica
1 orange slice, for garnish

Combine the gin, Campari and Carpano Antica in a mixing glass with ice. Express the lemon peels’ oils over the drink and discard the peel. Stir to combine. Strain into a rocks glass over fresh ice and garnish.