By DCist Contributor Nathan Wilkinson

What better way to start off the summer than with a whole week devoted to a classic cocktail?

Campari and Imbibe Magazine launched National Negroni Week back in 2013 to celebrate a world-renowned drink and to raise money for charitable causes. This year, hundreds of restaurants and bars across the country are participating by making classic Negronis and concocting their own Negroni-inspired signature drinks. For each cocktail they sell from June 1-7, they’ll donate at least one dollar to a local charitable cause.

And just in case you need another reason join in, Campari is donating $10,000 dollars to the charity chosen by the bar that sells the most Negronis. There’s a lot to like, unless, of course, you haven’t developed a taste for the bitter citrus flavors of Campari. Even though the Negroni is enjoying a rise in popularity, newcomers to the drink find that it takes some getting used to. And the best way to do that is to try it more than once.

The classic Negroni is one ounce of gin, one ounce of sweet vermouth, and one of Campari. Shake or stir it with ice and pour it into an Old Fashioned glass. With only three ingredients, there’s not much room to tinker with the recipe. Still, slight variations are immediately noticeable on first sip, whether it’s substituting an Old Tom or Plymouth gin or replacing Campari with Aperol or another bitter digestif. I’ve seen it served up, as well as on the rocks; and the same recipe is the basis of the Boulivardier—a bitter whiskey drink that uses bourbon instead of gin.

The Negroni is a summer staple at Chef Fabio Trabocchi’s restaurants, and this week they are rolling out special renditions of the classic. Fiola (601 Pennsylvania Avenue NW) calls their sweeter version the Tramonto Di Primavera. It’s made with Beefeater Gin (infused with dried lavender flowers for five days), Aperol in place of Campari, and Lillet Blanc for more citrus sweetness, and garnished with a flower. Fiola Mare (3100 K Street NW) in Georgetown is bottling the drink as the Negroni Robusto. It’s a smoker’s delight with cigar infused vermouth, Beefeater Gin, and Gran Classico used in place of the Campari. Casa Luca (1099 New York Ave NW) is trying their hand at a richly flavored barrel aged Negroni called The Dutchman. It’s a combination of Dutch Bols Genever, Campari, and Carpano Antica vermouth that’s been aging for eight weeks together in charred oak barrels. A portion of the proceeds from these drinks goes to benefit Careers Through Culinary Arts, a non-profit program that prepares high school students for college and careers in the restaurant industry.

The Farm Group restaurants are also participating in Negroni week. They’ve chosen to donate to Veterans In A New Field, an organization that helps veterans become successful in sustainable agriculture. Founding Farmers (1924 Pennsylvania Avenue NW) and Farmers Fishers Bakers (3000 K Street NW) have three new drinks based on the original. The Negroni Contadino is made with Founding Farmers’ locally sourced Farm Gin, Quintessentia Amaro Nonino instead of vermouth, and Aperol, and it’s topped with grapefruit foam. They also have a mezcal drink called the Silent Negroni that substitutes Silencio Espadin for gin. Their Bitter Barrel aged Negroni combines Few barrel aged gin, Carpano Antica and both Campari and Aperol.

Thirthy-three D.C. restaurants in all are participating in Negroni Week. For a complete list of venues and their partnered charitable organizations go here.

Of course you can also celebrate by making your own Negroni according to the classic recipe, but feel free to experiment with the ingredients and ratios to your liking. If gin isn’t your thing, try using whiskey. The Old Pal is a cocktail with a flavor that comes close to an Old Fashioned but relies on the Negroni’s proportions.
• 1 oz. rye
• 1 oz. dry vermouth
• 1 oz. Campari

Combine all ingredients in a shaker with ice and shake vigorously. Strain it into a chilled cocktail glass and garnish with an orange peel.