Fiola's seasonal Negroni Fragola. Courtesy of Fiola.
Nearly every reputable bar in America can make a good Negroni. With the appetite-revving qualities of any great apéritif and a good kick of alcohol, the bitter cocktail composed of equal parts gin, vermouth and Campari is an industry favorite that's now inspiring delicious variations. In Washington, DC, chef Fabio Trabocchi’s Tuscan-style trattoria Fiola recently devoted an entire page of its drink list to the Florentine classic.
Fiola bar manager Jeff Faile came up with seven takes on the recipe, many of which rely on an influx of new amaros (bitter liqueurs) in DC. “My distributor has me on speed dial whenever something bitter comes in,” Faile says.
His menu opens with a Negroni Bianco made from peaty Botanist gin, light Cocchi Americano—an apertivo made with orange peels—and floral Dolin Blanc vermouth. “Quite a few people have their own variation of a Negroni Bianco—it’s almost becoming a classic in itself,” Faile says.