Apparently, there is such a thing as International Negroni Week. And apparently I have become exactly the sort of person for whom this is relevant. Negroni Week runs from 21–27 September this year. Started by Imbibe in 2013, it has grown into an international celebration involving thousands of bars and restaurants, while raising money for charitable causes, this year supporting Slow Food. Negroni Week My own conversion to the Negroni has two principal culprits. One is Vilhelm, whose Negronis have gradually made the bitter, beautifully balanced cocktail something of a family habit. The other, and perhaps the more decisive influence, is Jonas Hornhaver Salmonsen at Klub in Copenhagen, whose Negroni tastings have demonstrated just how much can be done with what is, in its classical form, the wonderfully simple combination of gin, Campari and sweet vermouth. Negroni Week The day before Jeanne and I left for Venice, I just managed to stop by Klub, where Jonas was serving three of his own variations. I chose the Tokyo Choya Negroni, made with his homemade sake vermouth and plum-infused Campari. A distinctly Japanese detour from Italy, and a very good one. Then came one of those coincidences that make travelling more entertaining. The following day, at the airport, we ran into Jonas and his girlfriend Maria. They were, of all places, heading to Venice on exactly the same flight. Four people travelling to the birthplace country of the Negroni during Negroni Week. There was really only one responsible course of action. So the tastings have continued around Venice.

09/27/2026 11:58:02


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