Not Quite Negroni Week: King’s Summer Cup Cocktail Recipe

Not Quite Negroni Week: King’s Summer Cup Cocktail Recipe

Not Quite Negroni Week: King’s Summer Cup Cocktail Recipe

It seems we’re destined to be a little behind. The first week of June, 6000 bars and restaurants were mixing up one of our favorite cocktails for Negroni Week. We were oblivious until, midweek, we started to see some of our favorite bartenders posting their Negroni Week photos on twitter.

Well, better late than never, right? Two weeks after Negroni Week proper, we’re holding our own Not Quite Negroni Week, featuring 5 not quite Negronis. All of them follow the wonderfully balanced classic Negroni pattern, and many of them contain at least one of the original Negroni ingredients (gin, sweet vermouth, Campari); but they also stretch the bounds of what it means to be a Negroni in one way or another.

We end with the biggest stretch yet. As we promised, it’s still equal parts spirit, fortified wine, and liqueur, as a Negroni is; but the similarity to a Negroni ends there. With this drink, we went for maximum richness of flavor. We started with Lyon’s wonderfully smooth dark rum, with its deep caramel flavor tinged with smoky notes like a toasted marshmallow that gets singed. We added the full-bodied red wine of a chinato, the fruitiness of which is accentuated by the added brandy. And because that wasn’t quite enough, we finished the drink off with some dark, sweet blackberry liqueur.

Put it all together, and you have an utterly smooth drink, fruity but not syrupy, with hints of chocolate and coffee. This is one you’ll want to savor.


  • 1 oz dark rum–we used Lyon’s
  • 1 oz chinato–we used Mancino
  • 1 oz blackberry liqueur


  • Combine the ingredients in a mixing glass.
  • Fill the mixing glass with ice to the level of the liquid.
  • Stir until the ice is noticeably melted.
  • Strain into a cocktail glass.

Roberts & June