Enzoni
A Negroni crossed with a Gin Sour, with muddled grapes doing the talking.
The Method
How to make it
- 01
Muddle the grapes in the base of a shaker until fully broken down.
- 02
Add gin, Campari, lemon juice and simple syrup.
- 03
Fill with ice and shake hard for 10–12 seconds.
- 04
Double-strain over fresh ice in a rocks glass.
- 05
Garnish with a grape on a pick.
Bartender's Tip
Double-strain. Grape skins in the glass ruin the texture, and the fine mesh is the difference between a bar drink and a smoothie.
A Little History
Vincenzo Errico created the Enzoni at Milk & Honey in New York in the early 2000s — the name is a mash-up of his own (Enzo) and the Negroni it riffs on. It became one of the first modern drinks to prove that Campari belongs in shaken, citrus-forward cocktails and not just stirred ones, and it now turns up on aperitivo lists worldwide.
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One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
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