Enzoni
A Negroni crossed with a gin sour, with muddled green grapes in place of the vermouth.
The Enzoni takes the Negroni’s gin and Campari, drops the vermouth, and puts muddled green grapes and lemon in its place. Vincenzo “Enzo” Errico is credited with it in the early 2000s — some accounts put the first version at Match Bar in London, others at Milk & Honey in New York, where he refined it. The grapes give it a soft, floral sweetness that lets the Campari sit further forward than it would in a sour, and the drink is one of the few that made fruit work with a bitter base before that became common.
- It anticipated the fruit-and-bitter drinks that filled menus after 2010, and is often cited as the reason bars started keeping grapes behind the bar.
- Enzoni with red grapes
- Enzoni with Aperol instead of Campari
“Errico’s nickname supplies the name; the drink is occasionally miscredited to a Negroni variation contest.”
Ingredients
- Gin30 ml
- Campari30 ml
- Lemon juice22.5 ml
- Simple syrup15 ml
- Green grapes3–4, muddled
- Grapesto garnish
Method
Muddle the grapes in the shaker, add the gin, Campari, lemon and syrup, shake with ice and strain over a large cube in a rocks glass; garnish with grapes.
Rocks glass · one large cube · grapes