It's that time of year again!

Negroni Week is upon us again (12th-18th) but most people don't realise that there is a good cause behind it - it isn't just another excuse to drink more cocktails! The week long initiative is hosted by Imbibe and Campari and helps support those in hospitality. There is almost 10,000 venues around the world that participate and contribute a portion of sales to the cause.

I'm very aware that there is still a huge number of people that find them and the taste of Campari overly bitter / horrible (many, many years ago I probably would have agreed with this statement)... so this year I decided to be more inclusive by sharing a few Campari cocktails for people that HATE Campari. The drinks are damn tasty and worth a try (even if you don't like Campari). I like to think of them as gateway Campari cocktails - mixed with citrus, sweeteners and other ingredients so that the bittersweet flavours are more subtle. What are your thoughts on Campari? If you do love them, then make sure you try a Coffee Negroni or a Kingston Negroni.

📷 VIDEOS

If these Campari cocktails can't get you hooked on Campari then nothing will!

OTHER VIDEOS:

• Sugars in Cocktails | Cocktail Time by Kevin Kos

• How to flame an orange zest | Jamie Bourdreau

• 3 x Negroni variations | Steve the Bartender

• 5 x Sweet vermouth cocktails | Anders Erikson

🔥 TIP OF THE WEEK

If like most people you're only making cocktails every so often then ensuring your ingredients stay fresh can be problematic so here's a few quick tips on how to extend shelf life:

Syrups

1. sterilise your bottles and equipment when making syrups

2. consider making a sweeter syrup ie. 2 parts sweetener, 1 part water which will have a longer shelf life BUT keep in mind that you will need a lesser volume of sweetener in your cocktail

3. make smaller batches!

Vermouth

1. ALWAYS keep your vermouth (and other fortified wines) in the fridge

2. transfer to smaller (sterilised) bottles to minimise head room and oxygen in the bottle

3. consider using an inexpensive wine saver to create a vacuum and minimise oxygen in the bottle (note, a writer for Serious Eats expressed concern that a vacuum would actually suck out aromatic compounds from vermouth but I haven't read proof of this)

📚 RECOMMENDED READING

It's Negroni week. It would be remiss of me to not talk about the late Gary Regan's book, The Negroni. This is a great book - it delves into the history of the iconic cocktail and includes numerous ways to reinvent it (barrel ageing, carbonating, etc.) as well as 60 recipes (who knew you could make the Negroni 60 ways!?).

🛒 PRODUCT OF THE WEEK

Tovolo Perfect Cube ice trays are the best ice moulds for making cocktails. Hands down. The cubes are ideally sized at 1.25" (32mm) and the trays produce nicely shaped cubes with good looking edges and corners. Of course, it doesn't produce perfectly clear ice but I still believe this is the best mould for making and serving drinks without a commercial ice machine. How do you make your ice at home?

If you made it this far, let me know what you think of today's issue of The Stir Down in the comments!

Cheers,

Steve the Bartender

📚 Want a copy of my book? View stockists

🤔 Got a question? DM me on Instagram!