Texas Takes on a Classic Waterloo Gin is marking National Negroni Week (September 21–27) with two variations on the Italian aperitif, each built around a different expression from the Texas distiller's portfolio. The Roasted Coconut Negroni combines Waterloo Gin Barrel Aged Gin with Campari, sweet vermouth, and a splash of Malibu Rum, finished with Mexican chocolate or walnut bitters and a coconut shaving. The Pink Negroni features Waterloo Gin Prickly Pear & Rose Gin paired with pink vermouth (La Fuerza Mend Primavera) and Lillet Rose, garnished with grapefruit peel.

## Recipe: Roasted Coconut Negroni Ingredients:
- 1 oz Waterloo Gin Barrel Aged Gin
- 1 oz Campari
- ¾ oz Sweet Vermouth
- ¼ oz Malibu Rum
- Dash of Mexican chocolate or walnut bitters
- Coconut shaving, for garnish Method: In a mixing glass, add the gin, Campari, sweet vermouth, rum, and bitters with ice. Stir until chilled. Strain into a rocks glass with ice. Garnish with a coconut shaving.

## Recipe: Pink Negroni Ingredients:
- 1 ½ oz Waterloo Gin Prickly Pear & Rose Gin
- 1 oz pink vermouth (La Fuerza Mend Primavera)
- 1 oz Lillet Rose
- Grapefruit bitters
- Grapefruit peel, for garnish Alternative variation:
- 1 oz Waterloo Gin Prickly Pear & Rose Gin
- 1 oz Campari
- 1 oz Lillet Blanc Method: In a mixing glass, add all ingredients with ice. Stir until chilled. Strain into a rocks glass filled with ice. Garnish with a grapefruit peel.

Availability Waterloo Gin is available at select retailers nationwide and online for direct shipping to most states.

The brand maintains a store locator at waterloogin.com, and products are also available at bars and restaurants.

Why It Matters

National Negroni Week remains one of the hospitality calendar's reliable consumer engagement moments.

Distillers and spirits brands use the occasion to showcase product versatility and drive trial, particularly for flavored or specialty expressions. These recipes position Waterloo's barrel-aged and botanical gins as mixology tools beyond the standard serve.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors