Negroni Week

Legend takes us back to Caffe Casoni in Florence, Italy in 1919. Count Camillo Negroni asked bartender Forsco Scarselli to “strengthen” his favorite cocktail, the Americano (equal parts Campari, vermouth, and soda water) by replacing the soda water with gin. Bartender Scarselli added an orange garnish in place of the lemon usually coupled with an Americano. Before Scarselli knew it, people were flocking to the bar for a ‘Negroni.’


For Negroni Week, we took a tour through popular Chicago bars to taste their version of the Negroni using KOVAL gin.

Read on for recipes and more!




 The Longroom

Crafted by Ollie


"Plum Negroni"

1.5oz KOVAL Dry Gin

1.5oz Campari

1oz Dolin’s Sweet Vermouth

.25oz Averell Gin Liqueur

1 dash Fee Bros Walnut Bitters


Stirred then strained. Orange peel for garnish.




Nico Osteria

Crafted by Tiffini



1.25oz KOVAL Dry Gin

1oz Campari

.72oz Cocchi Torino




Watershed Bar

Crafted by Jacob



1oz KOVAL Dry Gin

1oz Campari

1/2oz Carpano Antica Formula

1/2oz CH Fernet Dogma


Stir with ice. Serve straight up. Garnish with an orange peel.




PR Italian Bistro

Crafted by Justyne


"Barreled Gin Negroni"

1oz KOVAL Barreled Aged Gin

1oz Amara Rossa

1oz Del Professor Sweet Vermouth


Stir with ice. Serve with citrus wheel for an added touch.