(1 Rating), 6 Discussions (416) 413-0005 - 492 College St, Toronto, ON M6G, CA

Bask in its ruddy glow and tongue-tingling taste.

Negroni has been alluded to a few times here (mostly by Rabbit), but I figured maybe it deserves a thread all its own. I went there for dinner a couple of nights ago when I needed to kill time between work and a show down the...

What gin do you think makes the best negroni? I’ve been drinking Sapphire martinis for so long, I feel like I’ve kind of “lost touch” with other brands or types of gin. Thanks for any ideas.... Uncle Ira

The more subtle sister of the Negroni.

A riff on the Negroni from San Francisco’s Salt House.

That dusty bottle at the back of your liquor cabinet deserves some respect.

I’ve not historically been much of a tail drinker, but I discovered the Negroni a while ago and find myself having one most nights before dinner nowadays. This got me to thinking – since the drink is made only with...

I’d never been much of a tail drinker, but I do like Campari. I noticed the Negroni on a bar menu last summer and tried it, and MAN am I hooked! What a great aperitif! So far though, the best I’ve had were in NYC...

negronis, and am planning to make them for a party soon, so it got me wondering – any suggestions for what gin might work best in a negroni? I wish I could afford to do my own taste testing, but sadly I don’t have the...

OK I am enjoying one of my favorite tails right now, Negroni made with 1 1/2 shots Boodles, 1 shot Campari, 1 shot Cinzano rosso vermouth, 3 dashes Angostura bitters. The aroma assault brought the term “herb bomb” to...

A visit to the lobby bar at the new W Hotel, and a few other instances around town got me wondering: why is it so hard to find a good negroni in this city? Obviously you can count on Drink, Eastern Standard, Green Street and...

i like my negroni with a bit less campari than the standard recipe. also w/ aperol instead of campari

Alberta Straub, once described as “the Alice Waters of booze,” has been mixing up sublime adult beverages made with herbs, spices, and fresh fruits and vegetables for the past six years at San Francisco’s Orbit...

We’ll tell you our favorites as long as you don’t hold us to them.