A simple combination of three ingredients (gin, Campari and sweet vermouth) in equal parts, the Negroni is one of the most iconic cocktails in the world. It’s asking bartenders to explore its full portfolios of vermouths and aperitivos as the base of a Negroni variation, switching up the components to add something new to the time-old cocktail. Many bars boast making everything from scratch, but Lukas B Smith at No Goodbyes – the bar in The Line hotel in Washington DC – takes it to the next level, creating the individual ingredients within his cocktails. Each of the bar’s cocktails are inspired by a short story from Tales of the Jazz Age by F Scott Fitzgerald – which the bar describes as an ode to ‘an era of unbridled elegance, reckless romance, and the art of true indulgence’. You might find us at Equal Parts on 21 September, where the bar will be welcoming Scotland’s Hey Palu for a guest shift, with flavour-driven cocktails from Rachel Bailey Palumbo and Nikki Perez Estrada. If you’re looking for a reason to enjoy the world’s favourite equal-parts cocktail, here are 10 events and cocktails being served up this Negroni Week.

From September 22 to 28, Hongkongers can look forward to an exciting series of events celebrating the iconic cocktail while raising funds to support Slow Food, a global movement to promote local food and sustainability. Find the nearest bar It only takes three ingredients to turn a simple sip into an unforgettable drinking experience. Count Camillo Negroni asked for it, bartender Fosco Scarselli created it and the rest is history. With over $5 million raised to date, Negroni Week is a global celebration of storytelling, flavor experiences, and unforgettable moments that inspire to make a change.

All vermouth are flavoured with an infusion of botanicals (herbs, spices, roots, fruits, barks and flowers) and some vermouths are more forward flavoured As the title suggests, this style of vermouth includes roasted coffee beans in its botanical infusion. For example, English gin distillers reduced or omitted the sugar previously used to soften the harshness of the old style gins to create a new style of gin that would eventually become known as 'dry gin', then 'London dry gin'. By the middle of the 19th century the quality of spirit produced from the new continuous stills was close to the standard of spirit we enjoy today.

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The Italian brand has launched a campaign called ‘Keep the heart, change the spirit’, encouraging venues to embrace creativity. The popularity of both the Boulevardier and the White Negroni would suggest that it’s really neither of those things – an idea that Cocchi vermouth is running with. The Negroni is often classified as a gin cocktail, though some (especially those at Gruppo Campari) would argue that it’s actually a Campari cocktail. The Donovan Bar in Mayfair is also of the opinion that three is the magic number, with each tiny cocktail made with No.3 London Dry Gin. On the menu will be a Negroni Highball and a three-year-old barrel-aged Negroni – plus, there’s talk of a flowing Negroni fountain.

As the pivotal ingredient since the cocktail’s creation in 1919, Campari proudly stands as the main supporter of the initiative. The iconic bitterness of Campari, balanced by the fruity sweetness of vermouth and gin’s juniper tang. The epitome of Red Passion, with the classically appealing crimson tones of Campari. The classic aperitivo gets a tangy finish courtesy of sour cherry juice. This Imbibe 75er and barista has big plans for the coffee world. The leading international spirits trade publication; at the forefront of what is happening in the spirits industry.

Welcome to Negroni Week

The rising vapour, which is low in alcohol, will naturally condense in the trapped liquid on each floor but the law of physics dictates that energy cannot be created or destroyed, so something has to give, forcing something to evaporate from the layer of liquid. The steam vaporises the alcohols in the wash, and carries them upwards, while the wash (with its alcohols removed) falls to lower floors of the still where it boils and creates more steam. As with any still, continuous stills work on the principle aperitivo that water, alcohol and the various congeners in the wash all vaporise at different temperatures. This had an obvious effect on vodka production but has also changed other spirit categories. This coupled with the higher concentration of alcohol in the final distillate make column stills much more economical to operate than pot stills. The beginning of the 19th century saw attempts to develop a still to speed and improve the distilling process and in 1826 Robert Stein invented a still consisting of two columns.

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Drop into Bar Leone on September 22 to catch Negroni Week’s opening party, where guests can enjoy four Negroni-style cocktails and a live set from local DJ Jamie Maddock. The celebrations kick off on September 18 with Italian bartending icons from across Asia – Giovanni Graziadei, Simone Ciambrone, and Simone Rossi – taking over the Drawing Room at The St. Regis Hong Kong, where they’ll be serving bespoke Negroni cocktails. Whilst master mixologists can create the perfectly rounded Negroni cocktail behind the bar, now all Negroni lovers can enjoy their favorite cocktail, expertly mixed in the comfort of their own home.

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• However, despite these advances, pot stills are very inefficient users of energy and are also limited by having to be batch operated – meaning they are charged, operated and emptied, then cleaned before being filled with the next batch of wash.

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• A simple combination of three ingredients (gin, Campari and sweet vermouth) in equal parts, the Negroni is one of the most iconic cocktails in the world.

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• On the menu will be a Negroni Highball and a three-year-old barrel-aged Negroni – plus, there’s talk of a flowing Negroni fountain.
• While the cocktail might be Italian, London has taken to the Negroni – and Negroni Week – with aplomb.
• As the title suggests, this style of vermouth includes roasted coffee beans in its botanical infusion.

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However, despite these advances, pot stills are very inefficient users of energy and are also limited by having to be batch operated – meaning they are charged, operated and emptied, then cleaned before being filled with the next batch of wash. However, despite advances in steam heating, some distillers still choose to use direct heat as they believe the slight risk of burning essential to the character of their distillate. Pot stills have changed little in hundreds of years, and the design and shape of the chamber or 'pot' of modern day stills would be recognisable to distillers from centuries ago. Find more details about the global cocktail celebrations at Negroni Week’s website.

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The invention of the Coffey still had a dramatic effect on the world's liquor industry as it enabled distillers to produce a much purer spirit, on a larger scale and cheaper than was previously possible. Thanks to modern monitoring and testing equipment, today's distillers are also better able to judge how a still is running and when to cut from heads (or foreshots) to heart and heart (or spirit) to tails (or faints). On September 24, Lobster Bar at Island Shangri-La will host Quang Minh Nguyên and Rich McDonough from Hanoi’s Workshop 14, recipients of the Campari One to Watch awards at Asia’s 50 Best Bars, as they shake up Negroni-inspired cocktails with Vietnamese twists.