It’s Negroni Week! 5 Questions with Tony Negroni & His Recipe

Photo Credit: Courtesy Poggio Trattoria

We’re celebrating Negroni Week from June 1-7, the perfect time to catch up with Tony Diiori, affectionately known as Tony Negroni and the bartender at Sausalito’s favorite seaside Italian restaurant, Poggio Trattoria. We think there’s no better place to celebrate Negroni Week than with the master himself. You can order his signature drink or, if you prefer to opt for a playful variation on the classic, try the Negrosky with vodka, the Dirty Negroni with dry vermouth, or the Negroni Sbagliato with sparkling wine. Whichever you go for, know that you’ll be helping others. During Negroni Week, presented by Imbibe Magazine and Campari, bars and restaurants donate $1 or more from each Negroni sold to a charity of their choice. Consistent with Poggio’s continued commitment to supporting the community, $1 from every Negroni sale will go to Willow Creek Academy, an award-winning K-8 public charter school in Sausalito.

Now it’s time for the bartender to answer our questions.

How did you become known as Tony Negroni?
It’s what I drink! They’ve called me that since I was in Italy.

What is it about the Negroni that appeals to you?
It’s the most beautiful and wonderful cocktail in the world since before Cristofero Colombo!

Why is your Negroni said to be the best classic Negroni?
Barolo Chinato is the secret.

How many Negronis do you imagine you’ve served at Poggio Trattoria?
Oh god! If I had 10 cents for every one I served, I would have enough to buy another house in Sausalito and a small boat.

Will Negronis ever go out of style?
Are you kidding me? No way. Because when something is good, you keep drinking it.

Photo Credit: Courtesy Poggio Trattoria

Tony Negroni

1 oz Tanqueray Gin
1 oz Campari
1 oz. Barolo Chinato
Twist of Orange

Combine in an ice filled cocktail shaker. Shake well and stain into a chilled martini glass. Garnish with a twist of orange.