First Stop Post-Pandemic? The World's Best Bar

First Stop Post-Pandemic? The World’s Best Bar

September 15, 2020 ctn_admin

It’s #NegroniWeek here in Canada and to kick things off, Campari asked us to participate in a virtual Negroni MasterClass with cocktail expert Jamie Gordon, Director of Education at Dante NYC. If you’ve never been to the bar, you should. Built in 1915, it’s now a registered New York City landmark and a beacon of the Greenwich community. Musicians, artists and writers the likes of Pacino, Seinfeld and Dylan have all been there. It was voted #1 on the World’s Best Bar list (Food and Wine) in 2019.

Dante NYC has adapted like many other businesses during the pandemic and is, smartly, offering “Take Dante Home” packages which consist of all the ingredients you need to make the best cocktails at home. Gordon taught us how to make two Negroni’s – the Classic and a Chocolate version. Both were delicious.

Everyone is invited to participate in #NegroniWeekCA2020 by registering here. The lessons are free, though you are encouraged to make a donation to the Canadian Bartenders Benevolent Fund, a national charity born in response to the pandemic that provides funding to bartenders who have fallen under serious financial hardship. Campari Canada is donating $1 from every bottle of Campari purchased to the fund as well.

Buca Restaurant Executive Chef and famed Wall of Chefs judge Rob Gentile along with Toronto’s Drake Hotel’s Sandy De Almeida, voted best bartender in Toronto will lead Wednesday’s class. Top Chef Judge Mijune Pak and award-winning bartender James Grant of two of Canada’s Best Bars, Baijui and Little HK in Edmonton, lead Thursday’s class. Friday’s is out of Montreal with Kevin Ramasawmy and Marco Gucciard of Bar George.

Ingredients for Dante’s Negroni:

1 oz. Campari

1oz. Sweet Red Vermouth (Campari recommends Cinzano Rosso)

1 oz. Gin (Campari recommends BULLDOG Gin)

Orange Wedge

Ingredients for a Chocolate Negroni:

1 oz. Campari

1oz. Sweet Red Vermouth (Campari recommends Cinzano Rosso)

1 oz. Gin (Campari recommends BULLDOG Gin)

¾ oz Crème de Cocoa

3 shakes of Chocolate Bitters

Orange wedge

Simply add ingredients to a shaker with loads of ice and stir gently, for about 30 seconds. You’ll start to see condensation on the outside of the container, and that’s when you’ll know it’s ready. Pour into a rock glass filled with ice and finish with a light squeeze of the orange wedge and then garnish.