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Fords gin presents

The Negroni Sessions

The Negroni is undoubtedly one of the most sophisticated aperitivos of its time, and Fords Gin had a thirst for giving this cocktail a suitable soundtrack. This time around, we collaborated with the Jazz Dispensary and Craft Recordings, utilizing their estimable catalogue of rare and forgotten gems to assemble The Negroni Sessions. This project is a love letter to the iconic cocktail, brought together by Fords Gin’s appreciation of good music. 

Included with the 9-track vinyl LP are nine unique Negroni recipes, developed by some of the world’s best bartenders, so you can mix up your perfect Negroni moment exactly the way you want. Read more about our bartending friends below as you listen below.

Make sure to get your own copy of  the Limited Edition Record here as a giveaway with purchase of a bottle of Fords Gin, exclusively on ReserveBar. 

mix up a classic Fords Negroni and listen on Spotify 

Liner Notes:

Negroni Variations from Our Friends in the Industry

Las Vegas, NV

Juyoung Kang

An award-winning hospitality professional and mixologist with more than 20 years of experience in leadership and operations, Ms. Kang oversees the development and implementation of cocktail and beverage menus and maintains the highest level of quality and integrity for her establishment’s custom cocktail and beverage selections.

Ms. Kang is the recipient of multiple honors, including Bombay Sapphire’s “Most
Imaginative Bartender” People’s Choice award, “Bartender of the Year” at the Nevada Restaurants Culinary Excellence Awards, the Double Gold SIP Award, and the Nightclub and Bar Award for Best Cocktail Bar in Las Vegas.

The Seventh Chord

1 part Fords Gin
1 part Istine Vermouth di Radda
½ part Salers Gentian Aperitif
½ part Byrrh Quinquina Aperitif

Method: Stir over ice for 15–20 seconds and strain over a large cube in a rocks glass.
Glass: Double old-fashioned
Garnish: Expressed lemon peel, skeleton leaf

Los Angeles, CA

Blake Antrobus

Blake is one of LA’s finest, having trained under Shawn Lickliter and creating cocktail programs winning Michelin stars. He is currently curating the program at a Beverly Hills mainstay and a frequent rat pack haunt — guess which one. In his downtime, he plays soccer, climbs mountains and is overall a pretty rad dude.

Il Buono, il Brutto, il Cattivo

1 part Fords Gin
1 part Salers Gentian Aperitif
½ part Bordiga Centum Herbis liqueur
½ part Midori
Dash saline tincture

Method: Stir all ingredients over ice and strain over new ice.
Glass: Double old-fashioned
Garnish: Skewered melon ball

London, England

Liam Davy

The Sour Cherry Negroni

1 part Fords Gin
¾ part Martini Rubino Vermouth
½ part Campari
½ part Acidulated Cherry Juice
¼ part Tempus Fugit Crème de Noyaux

Method: Stir over ice and strain into an ice-filled rocks glass.
Glass: Double old-fashioned
Garnish: Brandied cherry

For the acidulated cherry juice, mix 10g of malic acid and 20g of citric acid into 17oz of tart cherry juice. Stir until clear, and keep refrigerated.

New York, NY

Linden Pride

Last Sip Negroni

1 part Fords gin
1 part Campari
½ part Martini & Rossi Riserva Speciale Rubino Vermouth
¼ part Punt e Mes Sweet Vermouth
¼ part Carpano Antica Sweet Vermouth
½ part Acqua Panna
1 part coconut water

Method: Add all ingredients to a glass bottle and place in the freezer. Once liquid is chilled to -5ºC, pour into glass and garnish with Campari dust.
Glass: Mini coupe
Garnish: Campari dust–dehydrated/reduced Campari, pulverised in a spice grinder

Atlanta, GA

Thandi Walton

Thandi Walton, a Smithsonian-award winning Atlanta mixologist, is the epitome of excellence in hospitality and mixology. Fueled by a passion for crafting unique experiences, Walton seamlessly infuses her Zimbabwean roots with American flair, conjuring up an entirely new, thrilling, and distinctive world that unfolds for those sat before her. Drawing inspiration from her upbringing, where freshness was a way of life with family gardening and farm-fresh ingredients, Walton ingeniously infuses her cocktails with the spirit of the garden through fresh produce and herbs—creating an exhilarating dance of freshness and creativity, a testament to her dynamic and inspiring approach to mixology.

Her journey in the industry spans two decades, evolving from a bartender to managerial roles with unwavering dedication. Her contributions to the world of mixology position her as a true luminary in the field.

Verdant Negroni

1 part toasted coriander-infused Fords Gin
1 part Cocchi Vermouth di Torino
¾ part Campari
3–5 drops Woodford Reserve Barrel-Aged Chocolate Bitters

Method: Combine all ingredients over ice, stir and strain.
Glass: Coupe or old-fashioned with a large cube
Garnish: Expressed & discarded orange peel and chocolate-covered dehydrated orange half-wheel

Coriander-infused Fords: In a pan, toast ½ cup of coriander seeds until brown. Using a muddler, gently crush the seeds to open them up. Add to 750ml of Fords Gin, let steep for 4–24 hours. Once done, strain, seal and store.

Sydney, Australia

Stefano Catino

Stefano Catino is the visionary behind the Maybe Group which includes 50 Best’s top Australasian bar and he’s launched the much talked-about and recent winner of THE tequila bar of the year. He also hosted 16 of some of the World’s Best Bars in Sydney for the second year of the Maybe Cocktail Festival, and received the outstanding contribution to the Australia bar industry by Australian Bartender Magazine.

The Dean

1 part Fords Gin
1 part Cocchi Americano
⅓ part Campari
⅓ part Rhubarb cordial
⅓ part Verjus

Method: Stir all over ice and strain.
Glass: Mini martini (4oz capacity)
Garnish: None
Notes: Rhubarb cordial: Combine 200ml rhubarb juice & 200g superfine sugar in a vacuum-sealed bag, leave at 50ºC until sugar is dissolved. Fine-strain into a bottle, seal and keep refrigerated.

Nashville, TN

Ben Clemons

Long time bartender, craft trained in NYC in the early 2000s. Co- owner of two noteworthy establishments in Nashville, TN.

Cotton Candy Negroni

1½ part Fords Gin
1¼ part Luxardo Bitter Bianco
½ part Dolin Blanc Vermouth

Method: Stir all ingredients on ice with a lemon wedge in it, pour over a large cube.
Glass: Double old-fashioned
Garnish: Expressed orange peel, strawberry cotton candy plume on doily or coaster

Oakland, CA

Sadé Stamps

Sadé Stamps is a seasoned bar professional, entrepreneur, and cultural curator with a background as a bar manager, consultant, and event planner. Driven by a passion for spirits and innovative flavors and a love for blending tradition with modernity.

Not Your Negroni

1 part Fords Gin
1 part Campari
½ part Amaro Lucano
½ part Amaro Montenegro
1 peel of grapefruit

Method: Stir all ingredients in a mixing glass, including the expressed grapefruit peel, and strain into a rocks glass over ice.
Glass: Double old-fashioned
Garnish: Long grapefruit peel

New York, NY

Chloe Siok

Originally from Spokane, Washington, Chloe Siok has been passionately working in the hospitality industry since 2013. Chloe has embraced every facet of the industry, always with a focus on the people she works alongside. Chloe’s rapid ascent to head bartender since joining the team in 2021 speaks to her dedication, creativity, and tireless work ethic. Often described as the “little engine that could,” she’s a quiet powerhouse with a secret sense of humor that has earned her a special place in the hearts of those around her. With a broad range of experiences influencing her inventive cocktail creations, Chloe has developed a unique style that leaves a lasting impact on guests and colleagues alike.

On The Record

1 part Fords Gin
¾ part Campari
¾ part Cocchi Vermouth di Torino
½ part Koval Rose Hip Liqueur
¼ part Pomegranate Juice

Method: Combine all ingredients over ice, stir and strain.
Glass: Double old-fashioned
Garnish: Orange half-wheel dusted with cinnamon