Did you know that June 5th-11th, 2017 is Negroni Week? Presented by Imbibe Magazine and Campari, the event celebrates one of the world’s most drinkable cocktails as bars and restaurants serve up classic renderings as well as inventive spins on the popular libation. Many places are taking things a step further and finding imaginative ways to infuse their edible menu offerings with the Negroni.
Launched in 2013, Negroni Week also raises funds for charities throughout the world. So if you’d like to get in on the celebrations and feel good at the same time about helping make the world better for your fellow humans, consider checking out some of the Negroni-infused foods on offer at the restaurants below.
Negroni Ring Dings from Duane Park Patisserie (NYC)
A Ring Ding with one gin flavored cake layer, one sweet vermouth cake layer, a Campari cream filling and an orange flavored chocolate shell on the outside.
Negroni Nuggets from The Nugget Spot (NYC)
Lightly battered chicken nuggets with a Negroni-inspired glaze garnished with orange peel and fresh mint.
Negroni Doughnuts from The Doughnut Project (NYC)
Negroni donuts filled with Carpano Antica Whipped Cream, topped with Campari Glaze and drizzled with Orange Compote.
Negroni Pop Tarts from Butter & Scotch (NYC)
Negroni pop tarts filled with a Negroni custard and topped with an orange and Campari icing (and sprinkles of course).
Coconut Negroni ice cream sandwich made exclusively for Break Room 86 by Coolhaus. It’s an almond biscotti cookie sandwich with coconut Campari ice cream.
Negroni Lollipops from Quin Candy (Portland)
Made with gin, Campari and vermouth, Quin’s Negroni Lollipops are perfectly bittersweet, and $1 of each box sold will be donated to Mercy Corps. Each box includes 10 lollipops.
Negroni Glazed Raspberry Madeleines from Craftsman and Wolves (SF)
San Francisco’s rock and roll pastry prince, William Werner of CAW, adds a bittersweet surprise to his contemporary patisserie’s popular madeleine recipe. This Negroni Week Craftsman and Wolves is offering a 4-pack of Negroni Glazed Raspberry Madeleines. A classic French cake meets a classic cocktail. Balanced and simplistic, with just the right amount of sweet and bitter flavors.
Deconstructed Negroni Sundae from Tartine Manufactory (SF)
Elisabeth Prueitt, co-owner and Executive Pastry Chef of San Francisco’s seminal Tartine and Tartine Manufactory, thinks outside the bowl with her Negroni Week bent on the traditional sundae featuring Orange Blossom Ice Cream, Strawberry, Campari Pate de Fruit and Juniper Meringue.
Barrel-Aged, Negroni-Glazed Old-Fashioned Doughnut with Foie Gras “Sprinkles” from The Saratoga (SF)
The Saratoga, the Spruce team’s new two-story cocktail bar and restaurant located in San Francisco’s historic Tenderloin district, takes an exciting and decadent turn with a “buzz-worthy” dessert offering. The Saratoga’s house-made old-fashioned doughnuts are deep-fried then dipped in a barrel-aged Negroni glaze, and finished with a generous dusting of Foie Gras sprinkles. These confectionary creations support the SF-Marin Food Banks and are a collaboration between Chef de Cuisine Jason Wittek and Lead Barman Brandon Clements.
This article first appeared on FlavorfulWorld.com.