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Cocktail History
The Enzoni is a modern cocktail that was created by Vincenzo Errico while at Milk & Honey in New York City, New York. Named as a nod to an affectionate nickname given to Errico by his friends, the recipe is considered to be cross between a Negroni and a Gin Sour. It uses ingredients from the two classics, including gin, Campari, lemon, and simple syrup, but it uniquely omits the vermouth and uses muddled green grapes instead.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Gin: This is a spirit made with juniper berries, botanicals, and alcohol. I used PARK Distillery Alpine Dry Gin.
Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Simple Syrup: This is a sweetener made with white sugar and water. I made mine using this stovetop recipe.
Green Grapes: This is a small, sour green fruit.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Muddler: This is used to muddle ingredients. I used the HQY Stainless Steel Cocktail Muddler.
Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.
Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.
Juicer: This is used to juice citrus. I used the ALEEHAI Manual Fruit Juicer.
Cocktail Pick: This is used to hold the garnish. I used one from the I-MART Stainless Steel Cocktail Pick Set.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Eye-popping orange red color
• Aroma: Gentian root and fresh citrus
• Taste: Dry flavor that gives way to herbal gin botanicals, bitter Campari, and obvious grape notes
• Finish: Slight citrus with more herbal flavors
Kendall’s Rating: ⭐⭐⭐
Kendall’s Take: “This recipe makes me think I might like a Negroni a lot better if it had lemon juice in it because that one ingredient does a lot to make this Negroni-inspired riff significantly more palatable. I already loved the Rome With a View, which uses lime juice in a similar template, and I have to say, I don’t think I like the Enzoni quite as much as that one but do have to give it credit. This drink is way easier to sip than the classic Campari cocktails I’ve tried thus far, and the grape does come through in a tasty way even though very little is used. I’d say give this a try to see what you think! I liked it more than I expected to.”
Recipe
This cocktail recipe was adapted from Steve The Bartender’s Cocktail Guide by Steve Roennfeldt.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-14.
Enzoni
The Enzoni is a modern cocktail that was created by Vincenzo Errico while at Milk & Honey in New York City, New York. Named as a nod to an affectionate nickname given to Errico by his friends, the recipe is considered to be cross between a Negroni and a Gin Sour. It uses ingredients from the two classics, including gin, Campari, lemon, and simple syrup, but it uniquely omits the vermouth and uses muddled green grapes instead.
Ingredients
Method
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Add five grapes to a shaker.
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Muddle gently for 5-7 seconds.
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Add gin, Campari, lemon juice, simple syrup, and cubed ice to shaker.
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Shake for 10-20 seconds.
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Fine strain into a lowball glass over fresh cracked ice.
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Garnish with remaining three grapes.
