Enzoni recipe
A brilliant modern hybrid pairing botanical gin and bitter red amaro with fresh muddled grapes.
Method: Muddle, shake, and double strain ·
Glass: Rocks glass ·
Time: 3 min ·
Difficulty: Intermediate ·
Family: Modern Classics
Ingredients
- 1 oz London Dry Gin (high-proof preferred)
- 1 oz Campari
- 3/4 oz Fresh lemon juice
- 1/2 oz Simple syrup (1:1 sugar to water ratio)
- 4 to 5 Red seedless grapes (fresh and firm)
How to make a Enzoni
- Place the red grapes in the base of a shaker tin and muddle gently to release their juices without bruising the skins excessively.
- Add the gin, Campari, fresh lemon juice, and simple syrup to the tin.
- Fill the shaker with ice cubes and shake vigorously for approximately 10 to 12 seconds.
- Double strain the vibrant crimson liquid through a fine-mesh sieve into a rocks glass filled with fresh ice.
- Garnish with the skewered grape halves resting across the rim.
Garnish
3 halved red grapes threaded on a cocktail pick
Pro tip
Muddle the grapes just enough to extract the juice and sugar; over-muddling grape skins can introduce bitter tannins that overpower the balance.
History of the Enzoni
The Enzoni was created in 2002 by bartender Vincenzo Errico at Milk & Honey in London. It successfully bridges the gap between a classic sour and a bitter aperitivo, cementing itself as a defining modern cocktail. Modern bartenders still keep Enzoni in circulation because the recipe shows a clear point of view without needless decoration.
Flavour profile
Bitter, Fruity, Citrus, Refreshing
Variations
- Mezcal Enzoni — Substitute artisanal mezcal for the gin to add a smoky earthiness that contrasts with the bitter Campari.
- Aperol Enzoni — Swap Campari for Aperol to reduce the bitterness and dial up the bright orange-citrus fruitiness.
- Green Grape Enzoni — Use crisp green seedless grapes and elderflower liqueur in place of simple syrup for a floral, bright profile.
Practise making the Enzoni in the free Virtual Bar game.