Bengaluru mixologists are marking Negroni Week by giving the classic cocktail a contemporary spin through creative techniques, house infusions and thoughtful use of ingredients. With the Negroni among India’s most popular cocktails and the country’s best-selling gin cocktail, the week gives bars an opportunity to bring their own character to the familiar favourite.

This year, several Bengaluru bars are also drawing inspiration from Slow Food’s focus on good, clean and fair food, bringing ideas around sustainability and responsible ingredient use into their cocktail creations.

At 403 Forbidden in Indiranagar, Founder Aman Dua presents Negroni Noir, a zero-waste take on the classic. The cocktail combines 30 ml London Dry Gin, 30 ml cacao-nib infused Campari, 30 ml Sweet Vermouth infused with dried orange peel and two drops of saline solution. The Campari is infused with roasted cacao nibs, while dried orange peel collected from the bar’s garnish trimmings is used to infuse the vermouth. It is served over a large clear ice cube with an orange peel garnish, alongside sugar-free dark chocolate and orange discs finished with spent cacao nibs from the infusion. Negroni Noir will be available from September 21 to 27.

At Janot by Avinash Martins, Mixologist Bidur Bikram Singh brings a coastal touch with Coastal Negroni. Made with 30 ml gin, 20 ml Campari, 20 ml sweet vermouth, 10 ml kokum cordial and two dashes of fresh orange bitters, the drink combines botanical notes, bittersweet depth and the subtle tartness of kokum. It is priced at ₹950 plus taxes and garnished with orange peel.

Pangeo’s Mixologist Ajay Sharma presents the Pangeo Signature Negroni Twist, using 30 ml house botanicals-infused gin, 30 ml coffee-infused Campari and 30 ml sweet red vermouth. The house infusion adds botanical freshness, while coffee brings roasted depth to the classic bittersweet profile. The cocktail is stirred with ice and served over a large clear ice cube with an orange peel garnish.

At Chin Lung Brewery, Mixologist Vinay brings a more tropical direction with Golden Hour Rush. The cocktail combines 60 ml gin, 30 ml pineapple juice, 15 ml Campari, 10 ml agave syrup and 15 ml fresh lemon juice. Shaken with ice and served over fresh ice, it balances tropical sweetness, citrus freshness and Campari’s bitterness. It is finished with a pineapple leaf or lemon wheel.

Together, these creations show how Bengaluru’s cocktail scene is using familiar classics as a base for local flavours, house-made infusions and more thoughtful approaches to ingredients during Negroni Week.