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New York City
Chicago
Miami
Dallas
Los Angeles
Bay Area
Design: Danielle Grinberg
Illustrations: Dave Stolte from Wexler of California
Discover The Best
Negronis in Your City
Share One With a Friend, Courtesy of Our Friends at The Botanist
TERMS AND CONDITIONS
The Botanist Gin Range
Click each bottle to learn more.
The Botanist Islay Dry Gin
The staple of any well-stocked bar, this dry gin boasts a silky body and easy-going finish. Its delicate, balanced and complex citrus notes coexist with herbal ones like bog myrtle and wood sage — just a few of the 22 botanicals — making a classic Negroni shine.
The Botanist Distiller's Strength
Standout cocktails begin with this limited-release gin bottled at full proof. Richly-textured, aromatic and luxurious, its super power lies in its sumptuous viscosity and how its bold, botanical flavor cuts through the Negroni’s traditional bitter and sweet notes. This gin leaves Negroni know-alls raving.
The Botanist Islay Cask Rested Gin
Matured for six months in a blend of fine oak casks, this complex gin is an ode to the award-winning whisky makers of Bruichladdich Distillery. A symphony of botanicals, warming notes of wood spice, and candied citrus peel meld harmoniously in this new gin experience for a unique take on your Negroni.
San Diego
Boston
Austin
We’ve teamed up with The Botanist and bartenders from across the U.S. to create NEGRONI NATION, an interactive map where you can discover unique, local terroir-inspired Negronis from your favorite mixologists. The best part? You can visit these bars throughout September and try these drinks yourself.
Follow these steps below to explore your city, try the best Negronis out there, redeem your free drink, and vote for your favorite!
1.
Click into each city and browse the Negronis.
Pick one to try with a friend, then upload your receipt HERE to redeem your free drink.
2.
Loved It? Vote for your favorite Negroni below. The bartenders in each city with the most votes will have a chance to visit The Botanist's home of Islay, Scotland!
3.
The Botanist is a balanced, complex gin with a rich botanical profile that shines in any Negroni, standing up to the classic bold aperitif flavor in this cocktail. Distilled on the remote Scottish island of Islay, The Botanist is sustainably crafted using 22 hand-foraged native botanicals that reflect the island's biodiversity. Shaped by terroir, The Botanist portfolio of gins — The Botanist, The Botanist Distiller's Strength, and The Botanist Islay Cask Rested — offers limitless potential for inventive, exquisite cocktails. Explore in the map below.
Why Is The Botanist the Perfect Gin for Your Negroni?
Discover how regional hot spots are building on the The Botanist tradition, imbuing their own local ingredients and flavor to inspire and excite Negroni lovers around the nation.
CLICK THE MAP TO VIEW THE RECIPES
Terms and Conditions: Offer valid ONLY for legal U.S. residents of CA, FL, IL, MA, or NY, age 21+. Registration ends 9/30/25; submit receipt by 10/3/25. See full terms & conditions at www.mdmgames.com/BotanistNegroni. SPONSOR: Rémy Cointreau USA, Inc.
CHICAGO
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INSPIRATION
Chicago sports fans might be regularly disappointed by their teams’ results, but luckily there’s a game-time ritual that always feels like a win: the Chicago hot dog. I wanted to showcase the iconic hot dog's sport peppers topping for its flash of heat and briny tang. Wormwood liqueur represents the occasional disdain felt by the fans with a hint of bitterness. What’s been achieved is an incredibly layered dirty and spicy Negroni with hints of flowers and smoke that has a mouthfeel that can satiate the complex Chicago palate.
Negroni Developed by
ALISON MILLER
The Botanist Islay Dry Gin, mezcal, manzanilla sherry, sport pepper brine, wormwood liqueur, msg, grapefruit & sport pepper garnish
Bad Sport
The Meadowlark
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INSPIRATION
Using Michigan honey and Michigan poppy amaro, we looked to our sister state to define the perfect Negroni to characterize the Midwest.
Negroni Developed by
MAX SHAPIRO
Michigan honey-infused The Botanist Islay Dry Gin, yogurt-washed bitter red aperitivo, blanc vermouth, bergamot liqueur, Michigan poppy amaro, carbonation, expressed orange peel
Heartland Negroni
etc.
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INSPIRATION
Inspired by Midwestern terroir, this cocktail blends wild-foraged American persimmon leaf with serviceberry justino for a bold, native fruit profile. Gentian apéritif adds depth with its herbal bitterness, while bianco aperitivo brings balance and brightness. Each ingredient honors the landscape — wild, untamed, and deeply rooted in place — offering a true taste of local flora in every sip.
Negroni Developed by
Nicole Yarovinsky
The Botanist Islay Dry Gin & serviceberry justino, gentian apéritif, persimmon leaf-infused blanc vermouth, cookie garnish
Serviceberry Negroni
Daisies
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INSPIRATION
Chicago is named from the indigenous word "Shikaakwa", which roughly translates to "area of many onions/leeks". We brought in some local leeks, onion brine, and a local bitter liqueur to give a savory twist to the classic bittersweet cocktail.
Negroni Developed by
May DeGaetano
Leek-infused The Botanist Distiller's Strength, wormwood liqueur, gentian apéritif, bianco vermouth, umami vermouth, onion brine
Shikaakwa Negroni
Sparrow
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INSPIRATION
Bright, floral, and lightly bitter with a layer of chamomile, sansho pepper, and osmanthus. The honey tile adds aromatic lift and visual drama, while the drink remains crisp, subtly sweet, and beautifully balanced with a whisper of citrus spice. Chicagoland is full of wild flowers and fruit trees. We use Bee Love, a 100% raw, urban honey, and employs formerly incarcerated individuals to help with job skills and opportunities programs.
Negroni Developed by
AARON WELLS
The Botanist Islay Dry Gin, chamomile pepper-infused gentian apéritif, local honey, lemon bitters
Shiro Noni
Celeste
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INSPIRATION
Chicago was built by the stockyards. I can’t think of a more important terroir to include in this cocktail than that. And nothing screams Chicago more than a certain wormwood liqueur. To garnish, a pickled ramp wrapped in an orange swath. The name "Chicago" is thought to be derived from the Miami-Illinois word "shikaakwa," which referred to this pungent plant and the strong smell of the wild onions that grew along the Chicago River, which is precisely where Beatnik on the River stands today.
Negroni Developed by
Eric hausser
Beef fat brown butter-washed The Botanist Islay Dry Gin, sweet vermouth, bitter red aperitivo, wormwood liqueur, Mirto di Sardegna, grapefruit & rosemary foam, orange swath-wrapped pickled ramp garnish
Stock & Still
Beatnik on the River
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INSPIRATION
Chicago: the city of big flavors, cool Italian ice, savory Italian beef,our signature dog, dishes and drinks put out by countless talented chefs and bartenders, and of course a certain wormwood liqueur. The Negroni is a cocktail of big flavors, and The Botanist is a gin of big flavors, a terroir tapestry of local flavors, techniques, and personality but still a Negroni. It takes you on a culinary journey that isn’t just about a cocktail, but an experience of the flavors, spirit, and identity of Chicago.
Negroni Developed by
LANCE BOWMAN
Giardinera oil-washed The Botanist Islay Dry Gin, Chicago-spiced rosso vermouth, strawberry-essenced alchermes, yellow herbal liqueur, local tomato water, wormwood liqueur, acid solution, lemon-scented orange peel garnish
The City of Big Flavors
Ummo
MIAMI
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INSPIRATION
Born where Havana’s panaderías meet Miami’s neon-lit Art Deco, this drink distills the flaky, jam-filled soul of a guava pastelito into a glass: Cuban rum, bright citrus, fizzy soda. It’s a nod to abuela’s recipe and Ocean Drive’s pulse — pastry sweetness, rum warmth, beachside sparkle. Garnished with skewered guava paste, it’s tradition with a Miami twist.
Negroni Developed by
JACOB UBER
Cream cheese-washed The Botanist Islay Dry Gin, guava-infused bitter red aperitivo blend, pastelito-infused vermouth, mini pastelito garnish
Calle 8
KYU
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INSPIRATION
This Florida-inspired Negroni riff leans into the state’s natural essences — orange blossom water captures the fragrant bloom of local groves, while a touch of saline evokes the coastal air and adds complexity. Fresh orange juice lifts the bittersweet core of the Negroni, with The Botanist gin and orange liqueur rounding it out. Finished with a flamed orange coin reminiscent of the burn of Florida sun, it’s vibrant, aromatic, and rooted in Florida’s sun and sea.
Negroni Developed by
JOHN WAGENBLASS
The Botanist Islay Dry Gin, bitter red aperitivo, sweet vermouth, orange juice, orange liqueur, saline, orange blossom water
Blossom Over Biscayne
Red Phone Booth
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INSPIRATION
Mango is an ingredient that is widely available in Miami and represents the city in many ways, hence our choice in using it in this Negroni variation. It’s a fruity, silky, and slightly nutty rendition of the famous classic.
Negroni Developed by
JEREMIAS BARNA
Buttered mango-infused The Botanist Islay Dry Gin, bitter red aperitivo, rosso vermouth, amaretto, dried mango coin garnish
Buttered Mango Negroni
LPM Miami
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INSPIRATION
Inspired by Miami’s vibrant summer and peak mango season, this Negroni captures the city’s lush terroir. We sous-vide The Botanist, aperitivo, and vermouth with ripe mango and thyme to infuse tropical brightness and herbal depth. The cocktail is then finished with a fresh mango oleo, showcasing Miami’s sunny, fruit-forward character.
Negroni Developed by
Rensel Cabrera
The Botanist Islay Dry Gin, bitter red aperitivo, rosa vermouth, mango oleo saccharum, fresh mango & thyme
Summer Thyme
The Sylvester
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INSPIRATION
Like a sunset sail past Positano’s cliffs, this dark red Negroni blends gin steeped with zesty grapefruit peel, the bitter bite of artichoke liqueur, and the velvety warmth of rouge vermouth. A crack of pepper adds coastal herbs’ kiss — think wind-whipped olive groves and terracotta rooftops at dusk. It’s a sip of Mediterranean drama in every glass.
Negroni Developed by
PEDRO ALONZO
Grapefruit peel-infused The Botanist Islay Dry Gin, bitter artichoke liqueur, rouge vermouth, fresh cracked black pepper, grapefruit peel garnish
La Rosa Amara
Elia - River Landing
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INSPIRATION
Imagine a clear Negroni where Miami Vice’s pastel sunset cool collides with Ferrari’s blistering red streak. We added bitter bianco aperitivo, swapped ruby vermouth for silky white vermouth, and souped it up with a “V12” Botanist gin. The result: an icy, see-through speedster of a cocktail — crisp, powerful.
Negroni Developed by
DAVID LOZANO
The Botanist Islay Dry Gin, bianco bitter liqueur, bianco vermouth, coconut liqueur, sous-pressured pineapple strawberry
TestaRosso Bianco
ORO Miami
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INSPIRATION
Inspired by beautiful Italy, these ingredients are representative of the cuisine and reminiscent of aperitivo hour, a beloved social custom.
Negroni Developed by
CRISTIAN NOVELLI
The Botanist Islay Dry Gin, bitter red aperitivo, black truffle-infused sweet vermouth, parmesan cheese garnish
Tartufo Negro
Novatore
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INSPIRATION
This spring-inspired cocktail reimagines the classic Negroni with a striking visual twist. The vivid lavender hue draws from the essence of blooming florals and the refreshing energy of the season, inviting you to sip into something bold yet elegant. The large clear ice cube embossed with a monogram adds a luxurious, tailored touch, while the delicate flower garnish brings in a natural element that speaks to renewal and sophistication.
Negroni Developed by
Marco NAVA
Blue pea flower-infused The Botanist Islay Dry Gin, dry vermouth, bitter bianco liqueur, saline
Neptune
Le Jardinier
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INSPIRATION
This cocktail reimagines the Negroni through a springtime lens. The Botanist gin infused with green grapes brings freshness, while blanc vermouth adds floral depth. The red aperitivo is transformed into a light air, softening its bitterness. A grapefruit bitters rinse brightens the palate, and the blood orange tuile adds a crisp citrus finish — balancing elegance, seasonality, and innovation.
Negroni Developed by
DANIEL NINO
Green grape-infused The Botanist Islay Dry Gin, blanc vermouth, bitter red aperitivo air, grapefruit bitter rinse, blood orange tuile garnish
Negroni Nouveau
L’Atelier de Joël Robuchon
BAY AREA
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INSPIRATION
I was enthralled with the local market strawberries when I first moved to California. I wanted to combine them with my culinary background for this Negroni.
Negroni Developed by
LARRY PIASKOWY
The Botanist Distiller's Strength, bitter red aperitivo, bianco vermouth, strawberry purée, lemon juice, Negroni syrup, shortbread cookie & cream fat wash
Shiver Me Shortcake
Bar Maritime
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INSPIRATION
I wanted every aspect of this white Negroni to reflect the bounty of California. I made my own California botanical blanc vermouth, where I sourced or foraged every botanical for it here in the Bay Area. Using a Napa Sauvignon Blanc as a base, I blended tinctures of Meyer lemon, Seville orange, coriander seed, gentian root, elderflower, chamomile, and bay laurel. Alpine apéritif highlights my redwood pine tip tincture, harmonizing with The Botanist gin in this terroir-driven Negroni.
Negroni Developed by
NICOLE NATHAN
The Botanist Islay Dry Gin, California botanical blanc vermouth, alpine apéritif, redwood pine tincture, Meyer lemon & redwood pine tip garnish
Cali 'Groni
Kayah, by Burma Love
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INSPIRATION
Capturing the vast terroir of California is difficult! I focused on ingredients found at the farmers market. Charentais melons and makrut lime for me capture nostalgic elements of California summers. I used a Californian apéritif that uses Californian wine, while gentian apéritif makes this a white Negroni riff with its light color; alsongentian grows wild in California.
Negroni Developed by
LEO PILLER
Melon-infused The Botanist Distiller's Strength, lime apéritif, gentian apéritif, makrut lime tincture
Dog Day Negroni
Foreign Cinema
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INSPIRATION
Inspired by the Bay Area’s rugged beauty — where Pacific salt air meets Sonoma’s orchards and Marin’s misty hills — this cocktail captures a true sense of place. The Botanist Islay Cask Rested Gin brings coastal complexity, while quinquina apéritif brings depth and minerality. Honeycrisp apple nods to Sebastopol orchards, and thyme evokes wild California hillsides. The result is grounded, wild, and deeply rooted in local terroir.
Negroni Developed by
MICHAEL HARO
The Botanist Islay Cask Rested Gin, bianco aperitivo, quinquina apéritif, honeycrisp apple juice, saline, toasted thyme sprig
Golden Camino
The Battery
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INSPIRATION
This cocktail is inspired by a summer retreat in Northern California: almonds from California’s Central Valley, 2 Bay Area amari, and nori from the Pacific Ocean.
Negroni Developed by
JAYDEN KIRBY
Toasted almond-infused The Botanist Islay Dry Gin, sweet vermouth, bitter red aperitivo blend, berry amaro, nori saline, orange peel & mesquite wood chip garnish
The Presidio
Bodega SF
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INSPIRATION
To truly ground this cocktail in a sense of place, I've carefully selected strawberries from Watsonville, CA., an agricultural area celebrated for its ideal climate and rich soil. This combination brings a true taste of California's renowned berry-growing region and its unique terroir to the drink.
Negroni Developed by
ROBERTO ROMO
The Botanist Islay Dry Gin, strawberry-infused bitter red aperitivo, peppermint tea-infused amaro, strawberry & aperitivo fruit leather garnish
Spumoni Negroni
Eos & Nyx
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INSPIRATION
Strawberries and bananas were some of the fruits I ate the most while growing up. I remember many times when driving up and down the coast, we would stop at strawberry fields to pick fresh strawberries. I always had bananas around the house so they were readily available for me to snack on at any time.
Negroni Developed by
KEVIN TAM
Banana yogurt-washed The Botanist Islay Dry Gin, strawberry-infused bitter red aperitivo, house vermouth blend
Bittersweet Memories
Heartwood SF
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INSPIRATION
Spring Fling is a remix of our beloved white Negroni. For this variation, I was inspired by the beginning days of spring — fresh clean air and all the flowers blooming and popping up. I wanted to highlight the cool herbal notes in The Botanist along with some of the floral elements by complementing with an apricot-dill washed blanc vermouth, some bitter bianco, and a touch of rhubarb vermouth. A splash of orange flower brightens and ties in sweet floral citrus.
Negroni Developed by
KAT PARSONS
The Botanist Islay Dry Gin, apricot & dill-washed blanc vermouth, bitter bianco aperitivo, rhubarb vermouth, orange blossom water, lemon zest, dill sprig garnish
Spring Fling
Wildhawk
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INSPIRATION
I used blends of each traditional ingredient in ways that highlight some of the subtler notes of the spirits while bolstering the faint salty peaty notes of The Botanist. The blend of sweet vermouth brings out a little more of the brininess in the gin. The sherry blend, with its properties of both land and the sea, tamp down the bitter sweetness of the Negroni, bringing a certain softness.
Negroni Developed by
REDWOOD HILL
The Botanist Islay Dry Gin, bianco-rosso vermouth blend, bitter red aperitivo, sherry blend, castelvetrano olive juice, saline, flamed orange & picked olive garnish
Split Negroni
Friends & Family Bar
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INSPIRATION
Walking Alemany Farms under SF's 280, you're immersed in California's bounty. For an added botanical element, I stumbled on catnip — because as a cat mom snipping some for my two babies — I kept coming back to the idea of catnip tea and bubbles. The Botanist Distiller’s Strength was perfect for a bitter Valencia orange infusion, and though a Negroni Sbagliato typically omits gin, I thought we should take it back. What's a Negroni without the perfect gin?
Negroni Developed by
ISABELLA CHIDEKEL
Bitter orange-infused The Botanist Distiller's Strength, rambudan-infused vermouth, catnip prosecco, carbonated
Negroni Spagli-gato
True Laurel
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INSPIRATION
What a privilege to live in California and have so much produce! But, what is grown wild in nature is often overlooked, especially in San Francisco. This Negroni is a hybrid riff: a coffee Negroni meets frappé Negroni, infused and created with native California plants and locally grown produce. It incorporates foraged Islais Creek leaves — a native species of cherry tree, also known as holy leaf cherry — which contains amygdalin. This cocktail also includes fresh oranges picked up from the local farmers market.
Negroni Developed by
ANTONETTE (TONE) ARASA
The Botanist Distiller's Strength, coffee liqueur, Islais leaf-infused bitter red aperitivo, orange juice, Vermouth di Torino, orange bitters, citrus marigold leaf powder, orange zest
Wake-Up Call
True Laurel
South Bay
AUSTIN
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INSPIRATION
My terroir inspiration brings in a local classic combination of mild melon and semi sweet prickly pear to the bitterness of red aperitivo, putting the “desert” in my “bitter”. The vermouth is made from Texas ingredients: the wine fortified with a 37% amaro, sweetened with honey and infused with wormwood to make it as true of a sweet vermouth as I can. Honey as the sweetener pairs with the chamomile and thyme botanicals in The Botanist with a lemon expression to brighten the drink and highlight the citrus of the gin.
Negroni Developed by
Elijah ivory
The Botanist Islay Dry Gin, prickly pear-infused bitter red aperitivo, Texas vermouth
Bitter in the Desert
Travelers Lounge
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INSPIRATION
I wanted to include things that stand out in Austin's culture — Cointreau for margs, bitter liqueurs from local distillers, a nod to beer culture with a foam head, and some heat with the habanero bitters to really represent Texas and their love of hot sauce and BBQ.
Negroni Developed by
Chet rohit
Peach-infused The Botanist Islay Dry Gin, bitter red aperitivo, Cointreau, habanero bitters, beer froth, peach skin garnish
Borderlands Negroni
Odds Bar and Bistro
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INSPIRATION
When you live in Texas, it's only a matter of time before you smoke enough BBQ to become the family pitmaster, and a Texas pitmaster's go-to wood is post oak. It grows locally and provides a balanced, clean smoke that lets the meat shine. One day I was smoking brisket and had a hankering for a Negroni. I got the idea to fat-wash The Botanist dry gin with trimmed fat from the brisket, so I threw the fat back in the smoker, rendering it down with post oak. The artichoke aperitivo is for a little extra "heart"!
Negroni Developed by
SEAN O'NEILL
Smoked brisket fat-washed The Botanist Islay Dry Gin, bitter red aperitivo, artichoke aperitivo, Vermouth di Torino, Texas Ruby Red grapefruit garnish
ceud mìle fàilte gu barbeque
Brass Poppy
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INSPIRATION
Mexican mint marigold is an edible, wild flower that grows throughout most of Texas — the flavor falls somewhere between anise, tarragon, and marjoram. The bright yellow blossoms dot the landscape along hiking trails and meadows, and to me represent not only Texas but our connection to the culture and flavors of Mexico. My favorite Negroni variations always tend to have floral elements so the choice seemed obvious.
Negroni Developed by
PATRICK NIKEL
Mexican mint marigold-infused The Botanist Islay Dry Gin, bitter red aperitivo, dry vermouth, grapefruit bitters, saline
Flor Amarga
Brass Peacock
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INSPIRATION
Born from Texas spirit and Scottish souls, this cocktail bridges two proud cultures. Honoring The Proclaimers’ 1988 anthem, it features dual gins and vermouths like the twin brothers themselves. Crowned with luxurious saffron, the golden threads mirror Texas sunsets and Scottish shores. Each sip connects Austin to Edinburgh, embodying boldness to go the extra mile. It’s a liquid bridge spanning cultures, connecting unbreakable spirits.
Negroni Developed by
MATTHEW PAWLAK
The Botanist Islay Cask Rested Gin, saffron & sweet vermouth blend, Texas gin, lime bitters, orange twist garnish
I Would Walk... (Islay Gold Negroni)
Aris Mediterranean Steakhouse
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INSPIRATION
Yarrow and passion fruit are both native to Texas but underrepresented in local food and drink. While passionfruit has had a resurgence with The Saturn and The Pornstar Martini, yarrow is almost never seen on menus. The herb was once associated with healing and lasting love and pairs well with passionfruit, symbolically and literally.
Negroni Developed by
ALEXANDER MIKRUT
Yarrow-infused The Botanist Islay Dry Gin, bitter red aperitivo, Vermouth di Torino, passion fruit syrup, coffee liqueur, dried passion fruit garnish
Love and Passion
Nickel City
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INSPIRATION
In Texas, local pride runs deep — and few things embody that better than Poteet strawberries, known as some of the finest in the state. By cold-smoking them with Texas mesquite — a technique inspired by Tare’s sushi program — I was able to unite two distinctive Texas flavors. The strawberry’s natural sweetness pairs beautifully with bitter red aperitivo — as seen in the Kula Negroni — while the mesquite smoke nods to the legendary peat of Islay. It’s a classic Negroni, reimagined with a Texas twist.
Negroni Developed by
COLLIN PORTER
The Botanist Islay Cask Rested Gin, mesquite smoke Poteet strawberry-infused bitter red aperitivo, sweet vermouth, strawberry liqueur, strawberry slice garnish
Mesquite in Poteet
Tare
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INSPIRATION
Somewhere in the Hill Country, a lone rider sees the moon tangled in the river — and rides in after it. The Moon Raker is a shapeshifting Negroni, chasing memory more than meaning. You’re not drinking a cocktail; you’re chasing something you lost, and it never quite lets you catch it. With cask rested gin, pandan-infused rosé vermouth, bergamot, and coconut, it tugs on a need to roam but stays rooted in Texas soul.
Negroni Developed by
ANNEKA HIGH
The Botanist Islay Cask Rested Gin, bergamot liqueur, pandan-infused rosé vermouth, coconut white rum, Texas blood orange peel
Moon Raker
Simona's Coffee and Cocktails
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INSPIRATION
I chose to use some local fresh produce for this cocktail, and a melon-infused white Negroni riff seemed like a wonderful idea. Mint and arugula are also seasonal in Austin this time of year and pair so well with this tropical and slightly citrusy melon. My inspiration stems from enjoying a bowl of fruit at pool parties as a kid. For the garnish, I wanted to honor summer being a time of letting go and renewal, which is represented by the moon.
Negroni Developed by
XANDER CURIEL
The Botanist Distiller's Strength, vermouth blend, herbal liqueur, clarified melon, lemon bitters, peppercorn saline, mint & melon garnish
Release and Repeat
The Butterfly Bar
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INSPIRATION
I’m not a Texan but I am married to one, and as a transplant from up north the flavors of Texas are new to me. While on a hike through hill country my wife pointed out some wild sage and it blew my mind. I didn’t think that such a hot climate would facilitate such a complex delicate herb. I started to realize the diversity of Texas flora is as complex as the state itself, and strawberries of all things grow wild here. It is these two deeply surprising flavors that form the backbone of my Negroni.
Negroni Developed by
AARON SMITH
The Botanist Islay Dry Gin, Texas sage vermouth, bitter red aperitivo, wild strawberry shrub
Summer Moon Negroni
Eberly
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INSPIRATION
This Negroni riff is inspired by the flavors I grew up with in Austin and the Rio Grande Valley. Hibiscus reminds me of agua de jamaica at family meals, strawberries are sweet little symbols of Texas spring, and the citrus comes from childhood memories of the Valley’s harvest season. Infusing these local flavors into something classic felt like the perfect way to honor where I’m from — and how much my roots have shaped me behind the bar.
Negroni Developed by
JEANETTE PEREZ
The Botanist Islay Dry Gin, strawberry-infused dry vermouth, hibiscus-infused bianco bitter aperitivo, citrus cordial, saline
Valley Vice
The Roosevelt Room
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INSPIRATION
When I make Negronis, I like to use a higher proof spirit since the vermouth and aperitivo are lower ABV. I went with The Botanist Distiller's Strength. Being 50% ABV, it has more of a bite, but also can stand up to the other ingredients in the cocktail. Born and raised in Texas on the border to Mexico, I leaned on flavors and ingredients I grew up with. Focusing on local and staple ingredients native to Texas, the Ruby Red grapefruit, for example, is native to the Rio Grande Valley.
Negroni Developed by
TOMAS CANTU
The Botanist Distiller's Strength, persimmon & mesquite chip-infused bitter red aperitivo, "Lonestar" vermouth, Himalayan salt solution, grapefruit twist garnish
Wee Dearg
The Roosevelt Room
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INSPIRATION
My Yellow Rose Peach Negroni uses local caramelized peach and flamed Rio Red grapefruit garnish to infuse smoky, BBQ notes characteristic of Texas cuisine. The yellow hue from gentian apéritif and peach liqueur evokes the Texas Yellow Rose, a state symbol. Though the Negroni is Italian, French liqueurs were selected since France was first to recognize the Republic of Texas. This elevates the classic with local flavor and Franco-Texan history.
Negroni Developed by
CONOR HALL
The Botanist Islay Dry Gin, gentian apéritif, dry vermouth, peach liqueur, Rio Red grapefruit
Yellow Rose Peach Negroni
Aba
Round Rock
Georgetown
North Austin
NEW YORK CITY
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INSPIRATION
The Botanist gin, made with 22 hand-foraged Islay botanicals, reflects purity and place. This Negroni riff ties The Botanist to New York’s own wild landscapes — from the Hudson Valley to Central Park. Fìor Botanico blends the Gaelic fìor (“true”) with the Italian botanico (“botanist”), evoking a timeless union of Scottish wilderness, Italian elegance, and New York’s foraged soul.
Negroni Developed by
SOFIA VALDEZ
The Botanist Islay Dry Gin, bourbon barrel-finished bitter red aperitivo, apple and thyme-infused sweet vermouth, apple wood smoke rinse
Fìor Botanico
Maison Pickle
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INSPIRATION
Inspired by the classic Negroni, the Red Dragon adds a distinctive twist by infusing The Botanist with Chinese black tea, bringing a subtle, tannic finish. A touch of raspberry liqueur adds vibrant fruit notes, deepening the flavor and creating an intriguing and aromatic profile.
Negroni Developed by
Jason xie
Black tea-infused The Botanist Islay Dry Gin, bitter red aperitivo, sweet vermouth, raspberry liqueur
Red Dragon
MEILI 沉香
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INSPIRATION
Inspired by the wild terroir of Islay, this Negroni showcases The Botanist’s foraged botanicals alongside pine eau de vie and bitter bianco rapidly infused with fresh curry leaf. The infusion adds a unique citrus-savoriness that complements the gin’s herbal complexity. Each ingredient reflects a layered landscape — from alpine forests to coastal botanicals — creating a cocktail that’s clean, bitter, and deeply aromatic.
Negroni Developed by
DAYVON MITCHELL
The Botanist Islay Dry Gin, pine eau de vie, dry vermouth, curry leaf-infused bitter bianco aperitivo, saline, absinthe mist
Deep Forest
The Terrace 116
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INSPIRATION
This cocktail draws from everyday Chinatown flavors — duck fat, cassia, chenpi, and longan honey — evoking roast duck, fruit stands, and herbal shops. It’s named after Jenny Tseng’s 1978 Cantopop hit "Strive" (奮鬥), an anthem of resilience for Chinese-speaking immigrants. The Botanist's bright botanicals tie the drink together, echoing both old-world tradition and new beginnings. A layered tribute to memory, culture, and the spirit of those who carved out new lives far from home.
Negroni Developed by
CHAOYI CHEN
The Botanist Islay Dry Gin, duck fat, cassia bark and chen pi-washed bitter red aperitivo, Vermouth de Chambery, longan honey syrup, torched longan shell garnish
The Striving Jenny 奮鬥的甄妮
56709
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INSPIRATION
Inspired by a love for Espresso Martinis and Negronis, this coffee-infused Negroni is a match made in heaven. Using a premium Mexican coffee blend and The Botanist Islay Dry Gin, this is a cocktail built for New Yorkers who enjoy their luxury and decadence on the go.
Negroni Developed by
JOSH GIBSON
Coffee-infused The Botanist Islay Dry Gin, sweet vermouth, bitter red aperitivo, orange marmalade syrup, saline, orange twist garnish
Cold Brew Negroni
Soso's
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INSPIRATION
The cocktail is inspired by the song of the same name, the first song I learned. Whenever I hear this song, it reminds me of my childhood — like The Botanist, pure, fearless, focused. The Botanist gives a clear, crisp juniper flavor and a complex herbal aroma. The gardenia jasminoides transform the bitter red aperitivo to a unique, floral, and funky bitter taste. The candied hawthorn brings a bright, sweet flavor, and a bit of tartness. It’s a glass of memories and adventure.
Negroni Developed by
XUCHEN WE
The Botanist Islay Dry Gin, gardenia bitter red aperitivo, sweet vermouth, rhubarb liqueur, orange twist garnish
Gardenia in Blossom
Chinato
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INSPIRATION
Inspired by the beautiful cherry blossoms that bloom in New York City every year. They are as iconic as the Negroni. New York is ever-changing but rooted in tradition, just as the Negroni is a classic cocktail that is reinvented over and over. Like the city, this drink is deep, gritty, and bitter, but with the perfect balance of sweet and comforting.
Negroni Developed by
CHRISTIANE JONES
The Botanist Islay Dry Gin, bitter red aperitivo, gin liqueur, bergamot liqueur, maraschino liqueur, lemon peel garnish
Florals For Spring
Chinese Tuxedo
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INSPIRATION
Apple being the official fruit of NY and its heritage — it was an obvious pick! The idea revisits the concept of a Negroni by actually infusing the drink into a cooked apple while keeping the raw texture of the apple through a unique process.
Negroni Developed by
JONATHAN ADLER
The Botanist Islay Dry Gin, sweet red vermouth blend, infused into cooked apple, served on a small wooden skewer
The Apple Negroni
Shinji's
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INSPIRATION
The date is a fruit that I have always been fond of. I think with the 22 botanicals in The Botanist, it’s representative of the genius of the spirit. Chocolate lends itself very well to the spirit as well.
Negroni Developed by
RAMON CASTELLANOS
Date-infused The Botanist Islay Dry Gin, sweet vermouth, chocolate-infused bitter red aperitivo, date garnish
Date Negroni
Congress Bar
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INSPIRATION
It’s a glass of New York terroir: all in the Hudson Valley, crisp air, orchard ripe apples. This drink bridges The Botanist’s Islay wild botanicals with Northeastern forest notes. French apple brandy brings French orchard soul while a New York apple brandy adds a bold, local voice, bitter red aperitivo gives city swagger, artichoke aperitivo offers the valley’s earthy grit, and lactic acid rounds it out. This drink isn’t just inspired by New York — it is New York: layered, proud, rooted, and unforgettable.
Negroni Developed by
BEAU BRADLEY
The Botanist Islay Dry Gin, apple brandy, bitter red aperitivo, artichoke aperitivo, lactic acid, apple leaf & grapefruit twist garnish
Empire Roots
The Tyger
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INSPIRATION
The Botanist Islay Gin, crafted with hand-foraged native botanicals, evokes the Scottish coast. Plum sake, made from Japanese plum, adds stone fruit depth reminiscent of Japan’s orchards. Alpine apéritif brings out flavors of mountain herbs, providing that bitter quality necessary in any cocktail claiming to be a Negroni riff! Finally, celery bitters tie the cocktail together with a savory, vegetal note.
Negroni Developed by
JO PTACEK
The Botanist Islay Dry Gin, plum sake, alpine apéritif, Meyer lemon, celery bitters, salt, celery "boomerang" garnish
Stalk Exchange
The Ned Nomad
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INSPIRATION
Autumn in New York is a spectacle of natural beauty — particularly the maple trees in its parks, their crimson canopies cast a hue that is strikingly reminiscent of a Negroni’s deep vermillion glow. Yet, while the city embraces maple as a seasonal symbol, few bars utilize its flavor in mixology. In addition, apples reign as New York’s most iconic fruit, celebrated for their versatility and local abundance.
Negroni Developed by
STEVE CHEN
Apple-infused The Botanist Islay Dry Gin, bitter red aperitivo, sweet vermouth, maple syrup, orange maple bitters, dry maple leaf garnish
Maplenori
CHILI
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INSPIRATION
Born from the taste and textures of my home island, Puerto Rico, this twist transports a traditional classic into a palm-fringed coastal sipper. It’s a Negroni at sunset. The flavors of the lush guava and soursop echo the tropics, the hint of lemon keeps it grounded, and the cucumber tonic brings on that seaside breeze feel. This cocktail brings an adult maturity to two of my most fond childhood memories: eating fresh guayaba and guanabana watching the sunset on the beach with my mom after school.
Negroni Developed by
Tania Duprey
The Botanist Islay Dry Gin, red bitter aperitivo, lemon, sweet vermouth, guava juice, soursop juice, cinnamon stick, cucumber tonic, cucumber ribbon garnish (milk-washed)
Island Alchemy
1 Hotel South Beach
SAN DIEGO
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INSPIRATION
Apples and raspberries thrive in San Diego’s inland valleys, capturing the region’s unexpected agricultural richness. They evoke the feeling of a warm, sunny day and offer a natural balance of tartness and sweetness. I chose them as the “bitter” element in this cocktail — not in the traditional sense, but for their refreshing brightness and lingering finish that reflect the essence of San Diego.
Negroni Developed by
KACEY GILLIGAN
The Botanist Islay Dry Gin, raspberry & Fuji apple-infused blanc vermouth, Czech herbal liqueur
Briar & Bloom
Coco Maya
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INSPIRATION
I was inspired by the Garibaldi made at Dante in NYC. I personally love Garibaldis and Negronis. I believe both are cocktails with few ingredients but huge flavors, so I wanted to test how both would work together and ended up loving it. I used locally grown oranges to ensure the best quality. I believe sometimes what looks so simple can be the most complex.
Negroni Developed by
GERARDO LARA
The Botanist Islay Dry Gin, bitter red aperitivo, sweet vermouth, orange juice, superfoam, orange wedge garnish
Red C
Grant Grill
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INSPIRATION
The inspiration for Basilisk was to create a transitional cocktail using fresh local ingredients, that can be found at many local farmers markets. I wanted the balsamic to flow into a white Negroni as though a snake bit into a garden peach with its basil fangs.
Negroni Developed by
ANTHONY CAMACHO
Basil-infused The Botanist Distiller's Strength, The Botanist Islay Dry Gin, gentian apéritif, peach-infused dry vermouth
Basilisk
Prohibition Lounge
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INSPIRATION
I use local Carlsbad strawberries and rhubarb to give this cocktail a bright summer flavor to complement the bitterness of the aperitivo and the florals of the gin. Carlsbad is located just north of San Diego and is known for their beautiful, delicious strawberries. I named this cocktail after the song "Summer Nights" from the movie Grease. It speaks to summer romance and the carefree minds of young love that met its end before the new school year. Summer lovin', having a blast!
Negroni Developed by
Danielle Caramagna
The Botanist Islay Dry Gin, strawberry-infused red bitter aperitivo, bianco vermouth, strawberry rhubarb shrub, orange essence, strawberry & lavender wand garnish (milk-washed)
Summer Lovin'
Fairmont Grand Del Mar
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INSPIRATION
In Southern California, and cities like San Diego, we have a strong community of South East Asian such as Vietnamese and Filipino. Thai basil is a very familiar ingredient in Vietnamese cuisine. San Diego, being near the Mexico border, is full of tropical fruits like oranges, which are familiar fruits in South East Asian countries. When all combined to an Italian classic cocktail, we have this unique cocktail I named “Exotica”.
Negroni Developed by
Rex Yuasa
The Botanist Islay Dry Gin, banana peel, cocoa nib, & clove-infused bitter red aperitivo, Thai basil-infused sweet vermouth, orange wedge with crystalized bitter red aperitivo
Exotica
The US Grant, a Luxury Collection Hotel
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INSPIRATION
La Dame en Rouge is my ode to forgotten love, secret glances, and the kind of evenings that never quite leave you. This Negroni variation leans into decadence and nostalgia, built around blistered strawberries that have been caramelized over flame, deepening their sweetness and adding a hint of smoke. The Botanist Islay Cask Rested Gin, infused with these berries, becomes floral and fruit-forward, grounded by the rich, velvety base of sweet vermouth fat-washed with cacao butter.
Negroni Developed by
Mollie Kelly
Blistered strawberry-infused The Botanist Islay Cask Rested Gin, cacao butter-infused sweet vermouth, strawberry-infused bitter red aperitivo
La Dame en Rouge
31THIRTYONE
Del Mar Mesa
LOS ANGELES
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INSPIRATION
The use of citrus and salt invokes the ocean and essence of Southern California. These flavors mixed with gin from Islay show the best of two coasts.
Negroni Developed by
SEAN MOUNT
The Botanist Islay Dry Gin, blanc vermouth, elderflower liqueur, gentian apéritif, sea salt, thyme sprig & lemon peel garnish
Seaside
Fairmont Miramar Hotel and Bungalows
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INSPIRATION
Citrus Gratissima reimagines the Negroni with California-grown oranges and avocados — symbols of the state’s warmth, wellness, and vitality. Orange blossom water and avocado fat-washing preserve the cocktail’s clarity while enhancing flavor and texture. A touch of sea salt adds depth, reflective of California’s coastal influence. The name draws from Latin botanicals inscribed on the bottle, echoing the elegance of The Botanist gin. It’s a toast to the coast, the sun, and the soil.
Negroni Developed by
THUY LAM
Avocado oil-infused The Botanist Islay Dry Gin, blanc vermouth, bianco bitter aperitivo, salt water, orange flower water, orange peel garnish
Citrus Gratissima
A PCH Restaurant
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INSPIRATION
Aromatic, layered, and distinctly elegant, this cocktail is a sophisticated union of botanicals and bittersweet depth. At its heart lies The Botanist Islay Dry Gin infused with Ceylon black tea, bringing a rich tannic warmth and floral complexity. The gin’s 22 hand-foraged island botanicals are deepened by a citrusy, spiced allure of amaro that carries a velvety undertone of caramel, herbs, and dried fruit.
Negroni Developed by
Janaka Dias Bandaranaike
Ceylon black tea-infused The Botanist Islay Dry Gin, spiced amaro, aged grappa amaro
Smooth Operator
The Drake
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INSPIRATION
Dates grown in the CA desert add sherry-like notes and creamy depth when infused into the rich vermouth. Bitter oranges picked from a local LA backyard urban farm turned to oleo provide a hit of citrus and bite accentuating the bitterness of the red apéritif. California Bay laurel leaves hand-foraged from the woods of the northern coast bring notes of eucalyptus and camphor to the juniper, citrus, floral, and earthy undertones of the overproof gin. It’s California in every sip.
Negroni Developed by
Stephanie Reading
California bay laurel-infused The Botanist Distiller's Strength, date-infused sweet vermouth, bitter red aperitivo, bitter orange oleo saccharum, date garnish
Laurel D[eb]ate
Birdie G's
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INSPIRATION
I began this project in our kitchen’s walk-in fridge, where fresh strawberries and jalapeños from the Santa Monica Farmers Market sparked the idea for a new take on a Negroni. Seeking a third, earthy element, I tried coffee-infused gin, but it lacked balance. A colleague suggested a spritzer twist, and a seasoned bartender later recommended stout beer. The result: StrawBurn Noir — a bold blend of sweet, spicy, tart, bitter and earthy, born from creativity and collaboration.
Negroni Developed by
Jose Munoz
The Botanist Islay Dry Gin, strawberry-infused bitter red aperitivo, sweet vermouth, strawberry syrup, Champagne, stout float, orange peel, jalapeño ring garnish
StrawBurn Noir
Fairmont Miramar Hotel and Bungalows
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INSPIRATION
Berries and herbs fare well in the Southern California humidity, so the combination of the two makes sense. I also love adding a dash of sea salt and a bit of citrus to highlight and enhance the mix of flavors. To mimic the frothy tides rushing up to the Long Beach shore, I use egg white, giving the cocktail texture and a little more volume. Voilà! Here you have a tasty summer drink that spells out some of my favorite flavors that Long Beach has to offer.
Negroni Developed by
Rachel Zimmerman
The Botanist Islay Dry Gin, strawberry & basil-infused red bitter aperitivo, sweet vermouth, Cointreau, egg white, sea salt, basil leaf & dehydrated orange wheel garnish
Islay In The Sun
Angel's Share
BOSTON
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INSPIRATION
The cocktail is a summer/spring Negroni that uses a higher proportion of vermouth to aperitivo ratio. The vermouth base is split between two vermouths — one weighty and rich — and the other offering a Chinato-type spice. This combination is then lightly milk washed to provide elegance and texture.
Negroni Developed by
HUGO BENSIMON
The Botanist Islay Dry Gin, sweet vermouth, bitter red aperitivo (milk-washed)
Spanish Negroni
Grill 23 & Bar
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INSPIRATION
Nothing screams "Boston" more than a lobster bake. I captured the flavors and aromas of lobster dinners at the beach from my childhood and incorporated them into this cocktail. The goal of the lobster isn't to be overpowering in the cocktail, but as a rounded umami addition to bitterness of the traditional Negroni. Chef Po and I aim to have as little waste as possible across the front and back of house, so all lobster shells have been repurposed from the kitchen.
Negroni Developed by
BENJAMIN MAROON
Lobster-infused The Botanist Islay Dry Gin, red bitter aperitivo, dry vermouth, lobster broth, salt, dehydrated lemon garnish
The Screaming Lobster
The Essex Rooftop
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INSPIRATION
The crispness of The Botanist Islay Dry Gin evokes the type of body in a gin that I love. Pairing it with sweet vermouth and red bitter aperitivo creates a depth of flavor, with each component coming through on the palate. The flamed orange peel creates an accent that compliments the vermouth.
Negroni Developed by
LEM TAIPAN
The Botanist Islay Dry Gin, bitter red aperitivo, sweet vermouth, orange bitters, sea salt, flamed orange peel garnish
Picolo Ponte (“little bridge”)
Alcove
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INSPIRATION
The Negroni itself is a fall cocktail (to me), so creating something on the lighter side for summer using my favorite local pickles made for an interesting twist on a classic cocktail.
Negroni Developed by
MELISSA STEVENS
The Botanist Islay Dry Gin, elderflower liqueur, pickle brine, blanc vermouth, red bitter aperitivo, fresh dill garnish
Kind of a Big Dill
75 on Liberty Wharf
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INSPIRATION
Inspiration came from my life on the north shore of Massachusetts. Growing up with an orchard of cherries, apples, pears and peaches I want to highlight memories of those summer nights by the fire with fresh fruit for dessert. Local cherries and local cherry wood add that summer night aroma and feel to the drink.
Negroni Developed by
VASILI FRANGIAS
The Botanist Islay Dry Gin, bitter red aperitivo, sweet vermouth, cherry juice, smoked with local cherry wood
Shot Heard 'Round the World
Boston Cigar Club
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INSPIRATION
I wanted to incorporate a Scottish twist to the Negroni while also relating to local farm ingredients. Allendale Farm was the home to Willard, a Highland Coo (cow), and we name this cocktail in memory of Willard who passed in March 2025. Our friends at Allendale Farm in Jamaica Plain provided us with their hyper-local honey and edible anise hyssop for a garnish that gives a sweet lavender finish. The Botanist Islay Cask Rested Gin, aged in Bruichladdich casks, is perfect for showcasing this Scottish-inspired Negroni.
Negroni Developed by
KAT CLIFFORD
The Botanist Islay Cask Rested Gin, red bitter aperitivo, sweet vermouth, honey syrup, anise hyssop garnish
The Willard
The Haven
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INSPIRATION
Being a Bostonian myself, I put a Boston twist on my gin cocktail by infusing it with some of the local fruits — cherry and cranberry.
Negroni Developed by
MANPREET SINGH
Cranberry-infused The Botanist Islay Dry Gin, cherry-infused The Botanist Islay Dry Gin, juicy yuzu, white cranberry juice, housemade blueberry syrup, housemade cherry bitters
Back Bay Blush
Chemist Cocktail Bar
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INSPIRATION
As a Massachusetts native, I wanted to create a cocktail that captures the essence of New England while showcasing The Botanist. Cranberries bring tartness and regional identity, balanced by the tropical custard-like texture of pawpaw. Mugwort adds herbal bitterness, and maple sugar ties in warmth and depth. These ingredients reflect the foraged flavors of New England and the transatlantic connection between Boston and Islay.
Negroni Developed by
JACK O'RIORDAN
The Botanist Islay Dry Gin, cranberry-infused bitter red aperitivo, mugwort & pawpaw-infused sweet vermouth, toasted acorn tincture, bergamot & orange bitters
The Scarlet Spell
Hecate
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INSPIRATION
Blackberry and mint pay homage to the flora of Islay, while offering a balanced, yet nuanced accompaniment that is both fruity and fresh to a Boston-native amaro.
Negroni Developed by
JOY TENSENSKY
The Botanist Islay Dry Gin, muddled blackberry & mint, Boston amaro, blackberry liqueur, lemon juice, blackberry, lemon twist & mint sprig garnish
The Bullied Botanist
The University of Massachusetts Club
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INSPIRATION
Friends of my family held hayrides and strawberry picking on their farm, and as a high school kid I’d park cars in their muddy fields on weekends in exchange for homemade apple cinnamon donuts. I would take home pints of strawberries my mom would use with our backyard rhubarb to make pies. This drink filled me with childhood summer nostalgia.
Negroni Developed by
Andrew Boylan
The Botanist Islay Dry Gin, Cointreau, vanilla de Madagascar, brown sugar syrup, strawberry, rhubarb bitters
Rhubix Straw-groni
Last Hurrah
VOTE FOR THIS NEGRONI
INSPIRATION
My cocktail bridges Scotland and New England — featuring The Botanist from Islay, tart Massachusetts cranberry liqueur, and a local apple cider aged in whisky casks. It’s a celebration of coastal terroir and harvest, where Scottish Highland botanicals meet New England orchard tradition.
Negroni Developed by
CRYSTAL ARAIZA
The Botanist Islay Dry Gin, vermouth, red bitter aperitivo, apple cider liqueur, cranberry liqueur, dehydrated orange wheel garnish
Classic Laird
The Haven
DALLAS
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INSPIRATION
The goal was to combine my favorite snack with my favorite adult beverage — two things that wouldn't ordinarily be enjoyed together. The result came out better than we expected, producing a nostalgic, balanced cocktail that's perfect for summer or fall.
Negroni Developed by
Dustin Befort
Peanut butter-washed The Botanist Distiller's Strength, raspberry & blackberry-infused sweet vermouth, strawberry jam-infused bitter red aperitivo, PB&J garnish
PB&Gin
Cowboy Chow
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INSPIRATION
This flavor balanced Negroni celebrates The Botanist’s 22 wild botanicals by pairing it with the herbal notes of the amaro and the lightness of a white vermouth. I added a Texas twist with the strawberry-thyme shrub that adds another light flavor complexity to make an approachable Negroni for a hot Texas day.
Negroni Developed by
NICO PONCE
The Botanist Islay Dry Gin, bianco vermouth, alpine herbal liqueur, strawberry & thyme shrub, orange bitters
The Wild Negroni
Verf's Grill & Tavern
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INSPIRATION
I love wasabi, ginger tea, and Negronis. I found a pineapple-ginger tea that warms my soul and thought, “Why not push the limits?” Wasabi and ginger in a Negroni shouldn’t work… but it does. I created this for Tony’s Negronis, my cocktail menu at Graffiti Pasta. The name Kintsugi, the Japanese art of repairing with gold, captures the balance of bold, unexpected, and beautiful flavors.
Negroni Developed by
Anthony morel
Ginger-infused The Botanist Islay Dry Gin, pineapple & ginger tea-infused bitter red aperitivo, Vermouth di Torino, wasabi oil orange wheel garnish
Kintsugi Negroni
Graffiti Pasta
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INSPIRATION
A Texas twist on the classic Negroni — the sweet of the prickly pear mixed with the smokey of the chili bitters makes for a yee-haw Negroni experience.
Negroni Developed by
NATE GRAHAM
Prickly pear-infused The Botanist Distiller's Strength, mezcal, bitter red aperitivo, sweet vermouth, smoked chili bitters, dehydrated orange garnish
Texas Smoked Prickly Pear Negroni
Shoal Creek Tavern
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INSPIRATION
Komodo Loco is known for our Texan-Asian fusion menu. Why not make a drink that fuses traditional cocktail strategies with our familiar flavors of kimchi and nori?
Negroni Developed by
CHASE FOX
Kimchi-infused The Botanist Distiller's Strength, smoked bitter red aperitivo, seaweed-infused white vermouth
Kim-Choni
Komodo Loco
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INSPIRATION
I think Texas persimmons are a super unique ingredient not many people are aware of. Persimmons are most associated with Asian ingredients and the fruit itself had the flavor I wanted to help balance the bitter red aperitivo.
Negroni Developed by
KYLE WHITNEY
The Botanist Islay Cask Rested Gin, Texas persimmon purée, bitter red aperitivo, expressed orange peel
Sundown in the West
Fort Worth Boat Club
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INSPIRATION
From the Sichuan peppercorns to the kaffir lime leafs (which come from an employee's back yard) I was able to craft the Sichuan Sunset. I wanted to create a cocktail with layers that present an experience as it is enjoyed. I chose to use Botanist Islay Cask Rested Gin for its complex profile of herbs, spice, and dried fruits. It pairs very well with the Sichuan peppercorn-infused bitter red aperitivo with its slightly tingly effect. The apricot liqueur adds balance and the kaffir bitters brings the cocktail together.
Negroni Developed by
ANGEL LAREZ
The Botanist Islay Cask Rested Gin, sichuan peppercorn-infused bitter red aperitivo, apricot liqueur, kaffir lime leaf bitters, kaffir lime leaf and spiced dried apricot garnish
Sichuan Sunset
Hush
VOTE FOR THIS NEGRONI
INSPIRATION
Watermelon has always been a summer staple in Texas, and there are few things more refreshing than a cucumber-mint cocktail on a hot summer day. Combining all three into a delicious, uncharacteristically light Negroni was a perfect way to use ingredients we're all familiar with to elevate a classic cocktail that's often overlooked during the warmer months.
Negroni Developed by
SAM GILLESPIE
Watermelon-infused The Botanist Distiller's Strength, cucumber & mint-infused bianco vermouth, bitter bianco aperitivo, watermelon ball garnish
Melon-Baller Negroni
The Algiers Club
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INSPIRATION
This cocktail captures the spirit of Texas through locally inspired ingredients and infusions. I infused pecan, Texas’ state tree, into a cask-rested gin for a rich, roasted depth of flavor. Rosemary, a hardy Texas herb, enhances the amaro with earthy brightness. Finally, Texas sotol brings wild, high desert character to the mix, grounding this Negroni twist in bold, regional flavor.
Negroni Developed by
TRENTON JOYCE
Pecan-infused The Botanist Islay Cask Rested Gin, rosemary-infused vino amaro, red vino aperitivo, Texas sotol
Pecan Drawl
Dakota's Steakhouse
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INSPIRATION
An ode to Southern roots and bold spirits, this Negroni was born under the shade of local pecan trees, where slow afternoons and southern hospitality meet. Inspired by the rich heritage of Texas and the nutty warmth of its native pecans, the Texas Negroni Affair reimagines the classic with a silky, earthy twist. It’s our love letter to the land, layered with complexity and a hint of rebellion just like Texas itself.
Negroni Developed by
KAYA VILLALPANDO
The Botanist Islay Dry Gin, bitter red aperitivo, sweet vermouth, housemade pecan syrup, orange twist & candied pecan garnish
Texas Negroni Affair
Burnt by JH
VOTE FOR THIS NEGRONI
INSPIRATION
I chose to use peaches, blackberries, mint, and lemon because these are native fruits and herbs to Texas. I just moved to Celina, Texas about 6 months ago and have been learning about the local agriculture and what grows best in this territory. I found that these fruits with rather contrasting flavors blend to create a smooth-sipping Texas tea experience with a little cool-off factor for that Texas heat.
Negroni Developed by HAILEY SHEPPARD
The Botanist Islay Dry Gin, peach & blackberry-infused bitter red aperitivo, lemon & mint-infused bianco vermouth, blackberry, orange & cinnamon ice cream garnish
Summer Solstice
Heyday
VOTE FOR THIS NEGRONI
INSPIRATION
We wanted to produce something that speaks to both Harvest House's physical energy: outdoorsy, vegetal, and laid-back. It also evokes the bar's general "vibe" — silly, comforting, familiar, and hospitable — while still allowing the gin's own botanicals to shine.
Negroni Developed by
CHYNNA BYERS
Bell pepper and dill-infused The Botanist Distiller's Strength, black peppercorn-infused alpine liqueur, garden herb-infused sweet vermouth
Harvie Fully Loaded
Harvest House
DALLAS
BOSTON
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