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It’s Negroni Week, which is a lot like Christmas if Christmas were a week-long celebration of aperitifs. Basically, you drink a lot of them and, for each negroni purchased at participating bars, the bar will donate $1 to their chosen charity. That means every bar from Mesquite to Saginaw will try to prove its mixology skills by shaking up the traditional Italian cocktail made simply with gin, vermouth and Campari. Many will attempt, most will succeed, few will excel.
Since we’re talking Italian cocktails, it made sense to go one of the barmen mixing up the best options in Dallas. The Joule Hotel offers various Italian-inspired cocktails, but the negroni trumps them all. Ian Reilly, The Joule’s beverage supervisor and bearded wonder, does amazing things with a shaker; his rendition of the Negroni, the Charlie Don’t Surf, is one of them.
Stop into the lobby of The Joule Hotel and let him mix one up for you from his traveling bar cart, grab one from the lobby bar or make one at home. A word of caution: measure twice, drink once. Then repeat.
CHARLIE DON’T SURF
1 oz Ancho Reyes Liqueur
1 oz Campari
1 oz Cocchi di Torino sweet vermouth
Combine Ancho Reyes, Campari, and sweet vermouth in mixing glass and stir. Strain to old fashioned glass neat and garnish with orange zest and peel.
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The Joule, 1530 Main St.
