Amid the many food and drink trends making their way in and out of menus, the second to more popular cocktails is the quiet yet prevalent Negroni, simple in structure with complexity in its ingredients. Although the origin is still up for speculation, the widely known story is of Count Camillio Negroni asking a bartender in Florence, Italy, to strengthen his favorite cocktail, the Americano. And with an array of recipes and new perspectives out in the wild, three ingredients stay true to the core of its identity; gin, vermouth, and Campari.

“The American palette is starting to embrace bitterness as a positive attribute in cocktails and even in food. We’re digging out of an era where cocktails were overly sweet like a soda,” says Rafe Gable, Vice President of Operations.

Rafe and his team seized the opportunity to tap into the Italian heritage in one of our recent restaurant projects, Tratto. A spirited, bar-driven restaurant serving rustic Italian fare located next to The Marker Hotel in San Francisco. One of the many restaurants participating in this year’s Imbibe Magazine’s Negroni Week (June 5-11) is offering two takes on the Negroni, one of which is a resident signature cocktail, a modern take on the classic called, The Negroni Flip with Beefeater Gin, Sweet Vermouth, Campari and a whole egg.

If you haven’t warmed up to the taste of bitters quite yet, we suggest you do because from the looks of it, the Negroni is here to stay.

Tratto SF - Negroni Flip

The Negroni Flip

¾ oz Beefeater Gin

¾ oz Sweet Vermouth

¾ oz Campari

1 whole egg



Combine all ingredients into shaker and dry shake to combine. Add ice and shake vigorously. Double strain into a coupe. Garnish with freshly grated orange zest.