Let's Get Bitter: Negroni Week Hits Dallas Bars June 6-12

If ever there was a time to treat yourself to FT33's $15 cask-aged Agave Negroni, June 6-12 is it. Negroni Week is back, with bars around DFW serving up classic and modern takes on the classic gin-vermouth-Campari cocktail, and a portion of sales from every negroni sold go to a charity of the bar's choice. According to the Negroni Week website, more than 70 DFW bars and restaurants are participating in this year's festivities. A few participating locations listed on the website:

Midnight Rambler
Cafe Herrera
NOLA Brasserie
The Cedars Social
Full Circle Tavern
Black Swan Saloon
Proof + Pantry
Ocean Prime
Capital Grille
Nickel and Rye
Bowen House
The Standard Pour
Parker Barrow's
HG Sply Co. 
Black Swan in Deep Ellum has been working on a barrel-aged negroni, with $1 from every cocktail sold going to ALS Texas. For Dallas' most robust array of Negroni Week specials, hit up the Joule, where all three booze-slinging establishments at the downtown hotel will serve classic negronis along with fun takes on the cocktail, with $1 from every negroni going to Cafe Momentum:

Lone Star Sblagliato
Rosso Vermouth, Campari, Lone Star lager, grapefruit zest

Manzanita Negroni
White apple brandy, mezcal, Campari, Rosso Vermouth, orange zest

Café Americano
Punt e Mes, Campari, cold brew coffee, soda, orange zest

CBD Provisions:
Bourbon, Campari, Rosso Vermouth, orange zest

Old Pal
Rye, Campari, dry vermouth, lemon zest

Negroni Chingon
Blanco Tequila, chipotle mezcal, Campari, Punt e Mes, grapefruit zest

Midnight Rambler:
Neroli Negroni
Gin, Campari, Rosso Vermouth, Neroli, orange zest

Red Light Negroni
Genever, Campari, Rosso Vermouth, lemon zest

White Light/White Heat
Jersey Lightning, Suze, Americano, lemon zest

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin