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Where to Drink Negronis Around LABy Lesley Balla | June 4, 2014 By Lesley Balla | June 4, 2014
Something as classic as a Negroni - a traditionally Italian cocktail made with gin, Campari and sweet vermouth - deserves more than just a day of recognition. So it's no surprise that someone had the bright idea to dub this week, June 2-8, Negroni Week and ask restaurants and bars across the globe to not only serve their finest rendition of the cocktail, but also donate proceeds to the charity of their choice. We'll drink to that, possibly at one of these local spots.
Varnish: Negroni in Jell-o shot form? Line 'em up. The hidden Downtown bar usually only serves Negroni Jell-O shots on special occasions and we can't think of any more auspicious than this. Available for $2 a piece with $1 going to the Weingart Center for the Homeless, nightly through Sunday, June 8.
Eveleigh: Head barman Dave Kupchinsky’s Negroni is made with equal parts Plymouth Navy Strength Gin, Campari and Cocchi Vermouth di Torino, served on ice with an orange twist. For every Negroni sold this week, the West Hollywood restaurant will donate 100% of the profits to 826LA, a writing program for young students in LA.
Rivera: The special Negroni No. 9 at John Sedlar's Mexican restaurant is made with Pierde Almas +9 mezcal, which is distilled with gin botanicals, Barolo Chianto and Campari. It's earthy, bitter, full of herbal notes and complex. In short: it packs a wallop. The drink is $25, but it's rare to have this mezcal in a cockatil. For every one sold, $1 will go to the Dolores Mission.
Bouchon: There's an entire Negroni menu at the Beverly Hills bistro and bar, from a traditional version to a white one made with Suze liqueur and Lillet Blanc, all week long. And not to be left out, the bakery has a Negroni-flavored macaron available for the first time ever. For each cocktail and cookie sold, $1 will go to the Homeboy Industries.
Joe's: For every Negorni purchased at Joe Miller's Venice stalwart, $1 will go to YoungArts. Bonus: Negronis are only $8, unless you're getting the Slowpoke Rodriguez, made with barrel-aged mezcal, sweet vermouth, Campari and chile-choco bitters, or the Santa Monica Boulevardier, made with barrel-aged (in-house, mind you) rye, sweet vermouth, Campari and plum bitters. Those are $15.
IDG Restaurants: RivaBella, Sushi Roku, Delphine and Station at the W Hollywood (theirs are barrel-aged), and Soleto (in slushie form!) will all donate $1 for each cocktail sold to Project Angel Food.