Seeing a Negroni on a cocktail list barely raises an eyebrow—it’s almost expected. Choosing, as a bar manager, to offer three different versions of it, however, did make me curious.
By Eleni Nikoloulia
Photos: Leonidas Toumpanos
I n highly regard Popi Sevastou . Beyond being a great professional who makes beautiful drinks, she’s an excellent hand at food & cocktail pairing. So if she decided to include three Negronis on the Proveleggios cocktail menu, she must have her reasons.
Popi, what were you thinking? “For me, the bar isn’t just a counter with bottles; it’s a living organism that evolves through the food, the ingredients and the techniques of the kitchen. I’m often in the restaurants’ kitchens I work with—tasting, observing, getting inspired. Every idea starts there: from a raw material, a texture, or a feeling a dish leaves me with. The cocktails I create aren’t independent of the food—they’re an extension of it.
That’s how the three Negronis at Proveleggios were born: a white, fresh Negroni with celery; a deep, umami Negroni cooked with olives; and a fragrant, romantic rosé Negroni with pink pepper and rose. Each is a little ‘dish’ in a glass—a journey with its own character. This way our guests can explore a range of flavours and aromas.”
Details, please!
Negroni Blanco with Celery
A refreshed take on the classic: gin, decoloured bitter, and white aromatised wine infused with herbs, flowers and spices, plus celery for a bright, aromatic lift. The flavour is light and gently spicy with vivid aromatics.
Pairs perfectly with: dishes featuring fresh vegetables or seafood—think a salad with fresh tuna or steamed mussels. The celery’s freshness complements lighter flavours.
Negroni with Olives
Here the Negroni is cooked with olives and wild oregano, lending a savoury, rich depth that amplifies the traditional profile. That olive treatment adds complexity—some might say you’re tasting “salty bitterness,” something you don’t often encounter in cocktails.
Pairs perfectly with: our house-made cheeses and prosciutto from the lab. The cocktail’s richness boosts those flavours.
Rosé Negroni with Pink Pepper & Rose
This version marries Athenian vermouth with pink pepper and rose petals, creating a drink of floral, spicy aromas. The taste is assertive and perfumed, with the Negroni’s hallmark gentle bitterness—a more “romantic” aperitivo, ideal before dinner.
Pairs perfectly with: dishes featuring spices or sweet-and-sour sauces, such as chicken with orange sauce or lamb with honey and warm spice—the cocktail’s floral heat complements bold flavours.
Paramythias 11, Athens