In a cosy bar tucked away on the bustling Oxford Street in Paddington, Negroni Week (5-11 June 2017) launched in style. Charlie Parker’s hosted a tasting and masterclass event in their vintage inspired pub.
Negroni Week celebrates the classic cocktail – an iconic mix of Campari, gin and red vermouth – to raise money and awareness for great causes. Established by Imbibe Magazine and Campari in 2013, since then it has grown from about 100 participating venues to 6,000 venues around the world. To date, it’s raised nearly $900,000 for charitable causes.
The intimate evening showcased three distinctly different variants on the Negroni cocktail from three of Merivale’s finest establishments. Alongside these cocktails, attendees were served light bites created by the lovely Danielle Alvarez.
First off we had J&M‘s interpretation: Glenlivet Founders Reserve infused with saffron and earl grey tea, smoked Campari, Cynar, Antica Formula Stirred, served up with grapefruit zest and atomised gin in a chilled coupe glass.Whisky Negronis are getting more and more popular and there is a reason for it.
The citrus flavours of Campari blossom when paired with the peaty and bold taste and mouthfeel of whisky as opposed to brightening against the classic gin. Delightfully presented and well received.
Next, we were presented with Palmer & Co’s version: The prohibition-inspired bar ran with their theme with their creation ‘In-Cider Trading’: Calvados, spiced cider syrup, Cinzano 1757, Campari Garnished with secret documents and dehydrated orange with ginger. And yes, that was not a misprint, there were blackmail documents with this beverage. A cute touch to a delicious beverage. The orange was held in a paper cone attached to the classic old-fashioned tumbler glass with a mini clothes peg. Not only was this drink delicately sweet and flavourful, the entire presentation was an entertaining novelty which definitely got the whole crowd talking – and taking snaps for their Instagram feeds (yours truly included).
Finally, we received Charlie Parker’s offering. At first, we assumed that the bartender’s were serving fancy glasses of water sprinkled with red dust – not so. Their cocktail consisted of Campari “dust”, Clear Aperol, Dolin Blanc Vermouth, Beefeater London Dry Gin, Campari dust. Seemingly typical ingredients until you notice that I wrote ‘clear Aperol’. Charlie Parker’s performed what is either science or a magic trick and removed all colouring from the beverage – except for the dust. It was so refreshing and deceptive, as there was no taste of alcohol at all. Dangerous for lovers of cocktails, but delightful in the moment and a wonderful was to finish off the evening.
F&B Specialist. Usually seen with a flat white in hand or on her way to a craft beer or whiskey tasting. Needs to stop buying books and start reading them.
Negroni Week 2017 runs from June 5-11, for more information and participating outlets by visiting http://www.negroniweek.com, follow @Campari, @CampariAustraliaOfficial and @Imbibe on Facebook and Twitter, @CampariOfficial, @CampariAU and @Imbibe on Instagram, and engage with the #NegroniWeek hashtag.