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Negroni family2003

Enzoni（エンツォーニ）

Enzoni served in a rocks glass
エンツォーニ · 2003Rocks · Shaken

Milk & Honey's bridge between the Negroni and the grape — gin, Campari, lemon, and muddled fruit.

Recipe →

01Recipe

Recommended recipe

House spec — an editorial spec drawing on the sourced versions below.

Ingredients and measures
IngredientMeasure
Gin30 ml
Campari20 ml
Fresh lemon juice20 ml
Sugar syrup10 ml
Green grapes5 whole

Total volume (pre-dilution)

  1. 01

    Muddle the green grapes in the shaker.

  2. 02

    Add all other ingredients with ice and shake hard.

  3. 03

    Fine-strain over fresh ice in a rocks glass.

Garnish — None · or a halved grape

02Taste profile

Sweetness
50Moderate
Sourness*
89Intense
Bitterness
65Strong
Fruitiness
55Moderate
Herbal*
28Light
Alcohol
45Moderate
Crisp
60Strong

Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.

03History

New York, 2003. At Milk & Honey — the bar that treated the classic canon as law — Vincenzo Errico muddled grapes into what was otherwise a shaken Negroni, and named it for Enzo, a regular.

The Enzoni is a genre puzzle by design: Campari pushes it toward aperitivo, the shake and citrus pull it toward the sour. Most menus file it under 'modern classics' precisely because it fits nowhere.

Two decades on it has become the proof that the 2000s bar world could still produce a new family, not just new riffs.

Sources — Milk & Honey · Difford's Guide · PUNCH

04Recipe versions

Each version is shown exactly as recorded in its source — unverified claims are flagged.

Total volume (pre-dilution)
  • Milk & Honey, NYC

    Milk & Honey, NYC

    Vincenzo Errico · 2003 · Bar · unverified

    • Gin30 ml
    • Campari20 ml
    • fresh lemon juice20 ml
    • Sugar Syrup10 ml

    Shake, fine-strain over ice.

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05Variations

06The map

Spirits

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