Bangkok's 20 best restaurants and bars to grab a Negroni during the Negroni Week 2017
Niam, a Thai herb that gives a similar aroma to pandan leaves, is the leading player in Backstage's unique creation for Negroni Week in Bangkok. The drink, named Niamgroni (B360), fuses gin with the leaf, sappan wood, vermouth and Campari.
The Rabbit team comes up with four variations of the red bitter concoction. Try the savory House of Thonglor (B350) that mixes Campari, bourbon, rose vinegar and pandan-and-coconut-infused shrub.
Inspired by a Pablo Picasso's 1932 cubism painting of the same name, Girl Before A Mirror (B320) features classic Negroni infused with chocolate and orange peel, and topped with cacao milk foam.
Eat Me adds a passion for Thai food into the classic Negroni mix. Killing Me Softly (320) sees kaffir lime leaves added to the classic mixture while Negrita (B320) is a combination of Negroni and margarita, flavored by mezcal, vermouth, Campari, lemon and shaken simple syrup, and served with a slice of green apple.
The Barista Negroni adds up the coffee and citrus aroma to the classic mix of gin, vermouth and Campari by stirring the torched dried orange and coffee beans together with the liquid.
Mon Cheri Negroni is 1881’s Irish twist on Negroni that uses Jameson as a based spirit and mixes with Campari, Cinzano, Creme de Griotte cherry liqueur and house-made Mon Cheri spray.
Mezcal-and-tequila bar Mejico also joins the Negroni week with Aged Mezcal Negroni served with smoked watermelon (B220).
Miky's has a smoky version of Negroni on offer. The Negroni Fumato is a mix of Cinzano 1757 vermouth, gin, Campari, honey truffle smoked with Churchill short cigar and garnished with dried caramelized orange and sliced grape.
Try the aged Negroni de Porto at Bronx. The mixture includes their house blended gin, triple sec, grapefruit bitter, dry vermouth and Campari and aged for one week in wooden port wine cask.
Rabbit Hole’s newborn sister plays a Thai twist on Negroni. Their Isaan Negroni mixes Isaan rum, Campari, kaffir lime zest and roasted rice flakes on the rim.