Just as the leaves start to blush with red and orange, Negroni Week ensures that cocktail menus do the same. Begun as a fundraiser for Slow Food’s efforts to ensure access to heathy food, safe growing conditions, and planet-friendly agriculture, the concept has been embraced globally, Pittsburgh included. Celebrate Negroni Week, September 22 to 28 this year, at one of our wonderful watering holes.

Traditionally speaking, the Negroni is made with equal parts Campari, gin, and sweet red vermouth and always garnished with an orange wheel. Some of Pittsburgh’s mixologists mark this red-letter week with their very own variation of the spirits + bitters + vermouth outline of this beloved cocktail. But, other bartenders around the country are celebrating, too!

Toast to Negroni Week with These 14 Cocktail Recipes

Earl Grey Negroni

Earl Grey tea is rightly treasured for the citrussy, aromatic bergamot oil overtones it layers onto the gentle bitterness of black tea leaves. A Negroni made with Earl Grey-infused gin results in a cocktail rich with botanical sophistication.

Espresso Negroni

The Espresso Negroni, also known as the Negroni Svegliato (Italian for “wide awake”), can be an aperitif and an after-dinner drink. Its dose of caffeine helps keep you energized, while its otherwise classic ingredients and proportions delight the palate. No matter when you choose to imbibe, sip slowly to appreciate the four-way conversation between coffee, sugars, gin, and bitters. They have a lot to say to each other.

Blood Moon Negroni

Any drink that asks us to rinse our glass with moonshine deserves respect. After completing this intriguing step, the rest looks mostly familiar: gin, Campari, and sweet vermouth take the lead. However, a Pinot noir reduction, made by gently simmering red wine and sugar until syrupy, adds a little symphony of unexpected flavor notes to this cocktail, even as it intensifies its red color. Let your nose do some of the work here: the bouquet is worth a moment of appreciation.

Negroni Con Alma

A beloved classic from Con Alma’s very first cocktail list, this Negroni is built around a base of Zafra rum. This rich, 21-year-old rum burnishes the drink to a special mellowness. Contratto, with its ingredient list of 28 herbs, roots, and spices gives added complexity, as do the bark and cherry notes of Amargo-Vallet.

The Beauty School Dropout

In this fun take on a Negroni cocktail, the herbal notes of chamomile-infused Bluecoat Gin join with the sweetness of strawberry-infused Aperol and the light, floral delicacy of Lillet Rosé. The special touch here: homemade strawberry juice ice cubes. These lend a fresh, sweet-and-tart brightness to this extremely sippable (and nicely pink) drink. Rizzo and the rest of the Pink Ladies from Grease would approve.

Punch Drunk Negroni

Heads up! Take it easy on this Negroni recipe, or you may end up like the cocktail’s name: Punch Drunk. It calls for all the ingredients of a classic Negroni. Though, a fruity simple syrup and a bit of brut champagne makes the Punch Drunk cocktail all too easy to drink. Don’t say we didn’t warn you…

Coo Coo for Coconuts

There’s no doubt you’ll go coo coo for this coconut-flavored Negroni. Tequila is swapped in for the usual gin. Plus, a creamy banana sherry plus pineapple-infused Campari brings the tropical vibes right into your home. Summer is coming to an end, but that doesn’t mean the taste of warmer weather has to stop too.

Magrouni

Based on a white Negroni, this cocktail recipe from Con Alma is named after jazz trumpeter Erik Truffaz’s song of the same name. This cocktail features Thai basil and jalapeno infused Jin JiJi as its main ingredient. Con Alma Mixologist Hannah McKee, says of Magrouni, “It has a very cool Indian sound to it, and since this riff features an Indian dry gin, it seemed like a good fit.”

Papà ‘Groni

A traditional Negroni is no more in this cocktail recipe from Mixologist Sarah Cascone. Notes of cinnamon, toffee, and caramel dance with citrus and fruit flavors for a refreshing drink. Mix up a batch and share with friends around a fire.

Cherry Tart Negroni

The Cherry Tart Negroni, by Tyler Lewis at Pittsburgh’s Jackworth Ginger Beer, is a vibrant twist on the traditional Negroni recipe. Made with cherry juice and cherry bitters, the result is a burst of tingling sweet and tart.

Oaxacan Nights Negroni

Whisk yourself away to Mexico where notes of smoky tequila substitute the usual gin Negroni. The bitter-sweet flavors of spicy ancho chili–infused Campari and vermouth balance out the tequila in a bold twist of a recipe.

Apple Cider Negroni

In case you’re looking for a Negroni recipe that embraces autumn, this Apple Cider Negroni is for you. To compliment the apple cider, we’re using bourbon rather than gin. It’s smooth, a bit sweet, and warming with every sip.

The Negronish, A Low Calorie Negroni Variation

No need to feel any guilt while sipping on this recipe, it’s totally low calorie! Skip the vodka soda and instead mix together Aperol, a little bit of Fernet Branca, and sweet vermouth. An orange peel garnish makes this Negronish feel like home without all the frills.

Starlight Negroni, A Batch Cocktail

Having a group of friends over to celebrate Negroni week? No worries, we have a batch cocktail that’ll keep everyone satisfied. This Starlight Negroni can serve up to 40 guests, though you can always make a single serving as well. The addition of ginger liqueur also makes it stand out from other recipes.

Story by Keith Recker, Jordan Snowden, and Kylie Thomas

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Libra season arrives with the equinox, when light and dark hold even. The oncoming of fall re-invigorates our sense of sociability – doors open, glasses clink, conversation settles into an easy pace. In Galenic terms Libra is sanguine: warm, moist, outward-facing, quick to gather and please. And yet the sign belongs to Venus, with Saturn in assistance, which keeps indulgence within proportion. Beauty, yes; excess, no. The Libra bar cart should reflect such careful balance.

Think gracious rather than grand, poised rather than showy. Bubbles over bombs, aperitif over heavies, glassware that flatters the hand. Colors stay airy, flavors bright, textures light and refreshing. Each piece is chosen for harmony in the glass and ease in service – the goal is a cart that invites people closer and makes serving a pleasure.

What follows are five essentials that suit Libra’s temperament: a sparkling base for effortless spritzes; a floral syrup for color and lift; a complementary pair of vermouths to blend by taste; seasonal fruit that reads as garnish and snack; and elegant stemware that sets the tone. The result is social, balanced, and beautiful – like Libra at its best.

What to Fill Libra’s Bar Cart With

Light sparkling aperitif (Prosecco, Cava, or dry Lambrusco)

Effervescent, graceful, and built for conversation.

For Libra, bubbles are the most diplomatic base there is – light, lively, instantly social. A dry Prosecco or Cava keeps the palate fresh and the mood buoyant, and it allows you to build spritzes that feel elegant without leaning sweet. Keep a cold bottle ready and pour small.

Prosecco offers a friendly orchard profile and fine mousse that flatters citrus, bitters, and floral syrups. La Marca’s widely available DOC bottling is a reliable, mid-priced option that reads crisp and welcoming. (La Marca Prosecco).

If you prefer something with more mineral definition, reach for a brut Cava. Traditional-method Spanish bubbles bring tighter texture and a savory line that plays beautifully with orange twists, olives, and herbs. Freixenet’s Cordon Negro Brut is easy to find and consistently clean, making it a smart house sparkler. (Freixenet Cordon Negro Brut).

Use either as your “scale” for balance: one part aperitif, one part sparkling, one part soda, then adjust toward drier or fruitier by taste. A thin citrus wheel or three pomegranate arils gives color without weighing things down. For a small group, pre-chill your coupes and set garnishes in a shallow bowl; build each glass to order so carbonation stays lively. Libra hosting is about proportion – enough bubbles to brighten the room, never so much they overwhelm the table. Both are budget-friendly, widely stocked.

Try some of TABLE Magazine’s favorite bubble-based cocktails to get you started:

Greyhound 75

Italian Greyhound Spritz, A Twist on a Classic

Earl Grey Cocktail

Rose or Hibiscus Syrup

Refreshing and easy to modulate.

A floral syrup is Libra’s shortcut to harmony in the glass – it adds color, perfume, and just enough sweetness to round edges without masking character. Two dependable profiles: hibiscus for tart, ruby brightness; rose for a softer, romantic lift.

Hibiscus reads like cranberry-pomegranate with a subtle floral echo. It gives club soda a vivid spine, steadies citrus, and turns a simple gin highball into something that feels dressed. Choose a clean, mid-priced bottle with real flavor and a restrained finish, such as Monin Hibiscus Syrup, which works across cocktails, teas, and spritzes (Monin Hibiscus Syrup).

Rose, by contrast, should be aromatic rather than perfumy and measured by the half-teaspoon. In sparkling wine it brings a gentle blush; in lemonade it reads polished and adult. Monin’s Rose Syrup is widely available and consistent, useful in both zero-proof and spirited builds (Monin Rose Syrup).

To keep things balanced, think in drops rather than dumps. Start small, taste, and add structure with acid or bitters as needed. A favorite Libra formula: 1 oz dry vermouth, 1 tsp rose syrup, top with chilled soda and a long lemon twist. Or swap in hibiscus and garnish with a thin orange wheel. The idea is lift and poise – a pretty line through the center, never a sugar rush. Keep bottles chilled after opening for clarity and a cleaner finish.

In case you need a bit of guidance on what to do with these syrups, you can refer to these TABLE recipes:

Hibiscus and Mint Spritz

Rose and Black Pepper Martini

Silk Chiffon Easy Party Cocktail

White Port and Tonic Cocktail Duo

Crisp, conversation-starting, and low-proof by design

White Port with tonic is Libra to the core – elegant, refreshing, and built on proportion. A dry white Port brings orchard fruit, lift, and a clean finish; topped with tonic and citrus, it becomes an aperitif that keeps conversation moving without tipping into sweetness. Taylor Fladgate’s Chip Dry was the original dry white aperitif Port, first blended in 1934, and it’s still a benchmark for this style. Serve it well chilled, then pour over ice, add premium tonic, and garnish with citrus and a mint leaf. The result reads poised rather than punchy – exactly the kind of grace Venus favors, with Saturn’s restraint in the dry finish.

For the tonic, choose something balanced and clean so the Port stays in frame. Fever-Tree’s Premium Indian Tonic has a subtle citrus lift and fine bubbles that lengthen the drink without crowding it.

Keep both elements cold and build in the glass: 2 oz white Port, 2–3 oz tonic, stir once, and then garnish. It scales beautifully for groups, and the low ABV makes it an all-evening option. Store Port in the fridge after opening and aim to finish within a month for clarity and freshness.

Grapes, Figs, or Pomegranate Seeds

Juicy, jewel-like, and ready for easy garnishing.

Libra appreciates edible garnish that does double duty – something that completes the picture and becomes a small bite between sips. Grapes, figs, and pomegranate seeds carry color and texture without dominating the glass. They also echo the sanguine temperament: moist, convivial, circulatory.

Chilled seedless grapes are effortless. Serve them whole in a shallow bowl or skewer two or three and rest the pick across a coupe. They cool a drink slightly, offer a sweet pop, and make spritzes feel party-ready.

Figs arrive later in the season with dusky perfume and a tender, jammy center. A thin round floated on vermouth reads elegant; a quarter-wedge pressed lightly at the base of the glass adds body to a soda-and-syrup build. Choose specimens just shy of fully soft so they hold their shape.

Pomegranate seeds are instant confetti. A teaspoon dropped into sparkling wine or tonic creates ruby motion in the glass and a pleasant, tart crunch. They are also perfect for zero-proof pours where you want visual drama without extra sugar.

Keep fruit washed, dried, and chilled. Slice only what you’ll use within the hour and refresh bowls as the evening goes on. Libra hosting is about balance in practice – set out a little more than you think you’ll need, but not so much it crowds the cart. Clean lines, bright color, easy reach. Beautiful.

Add some fresh pomegranate arils to these delicious drinks:

Pomegranate Margarita

Pretty Woman Pomegranate Cosmo

Regina George Mean Girls Cocktail

Elegant Stemware with Fine Rims

Proportion, poise, and a quietly elevated pour

Glassware carries Libra’s signature as clearly as any bottle. A well-chosen coupe or small goblet sets proportion – it guides volume, shows color, and makes even a simple spritz feel composed. Prioritize thin rims, comfortable stems, and shapes that flatter long drinks and stirred-and-strained builds alike.

For vintage-leaning sparkle at a friendly price, the Bormioli Rocco America ’20s Coupe brings cut-glass facets and a satisfying hand feel without slipping into ornament for ornament’s sake. The bowl is generous enough for foamy sours and spritzes, and the set presents beautifully on a cart.

If you prefer cleaner lines, Libbey’s Capone Speakeasy Coupe is durable, dishwasher-safe, and widely available, with a balanced silhouette that flatters everything from daiquiris to espresso martinis. It is an accessible way to get uniformity and polish without the cost of crystal.

A few practical notes for glassware:

Chill glassware for five minutes before service to keep bubbles lively and cocktails crisp. Store in pairs or neat rows so the display reads calm. Favor three or four forms you truly use – a coupe, a tall highball, a small stem for vermouth – and let repetition create rhythm. The effect is poised, not precious, and it makes hospitality feel effortless. Good glass clarifies flavor, moderates portion, and brings the Venus-Saturn brief to life at the table.

A Note on Storage for Libra’s Bar Cart

Libra’s cart should feel intentional and calm. Group like with like – aperitifs and syrups on a small tray, fruit in shallow bowls, tools upright in a single vessel. Line bottles by height so the sight-line stays level. Keep sparkling wine, tonic, and soda chilled.

Reserve the top surface for glassware and active service, and tuck backups on a lower shelf. A folded linen, a small board, and a sharp paring knife deserve a fixed home so tasks never interrupt conversation. If something reads busy, decant it into a cleaner form – a cut-glass jar for sugar, a ceramic crock for picks.

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 

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