What started out as a friendly cocktail challenge between two co-workers at Portland restaurant Nostrana has raised over $15,000 to date for Outside In, a nonprofit organization that provides medical and mental health services and resources to homeless youth.
It was 2010 when Nicholas Suhor, Nostrana general manager, challenged then-bar manager Douglas Derrick to craft a special Negroni for each month of the year. That soon became the Negroni of the Month program which concluded at a late night costume gala for bar and industry folks called the Negroni Social.
Eventually the efforts became even more collaborative as the restaurant and bar began working with some of the country’s finest for the “Chef Series,” which asked America’s top female chefs to contribute recipes. By 2015, Derrick, who now works for Negroni staple Campari, and current bar manager Peter Carpenter were collaborating with some of the nation’s most elite bartenders for the “Pro Series” of Negroni variations. The following year, the “Fruit of the Vine” themed gala showcased contributes by top wine sommeliers and wine directors.
This year, all of the Negroni cocktails available at the gala are recipes contributed by Portland bartenders to the theme of “2017: A Future Odyssey.” Held at the Buckman Public House, the Stanley Kubrick-inspired invite-only gala will raise funds for Outside In through the sale of Negroni cocktails for $10, plus a recipe book featuring the 12 selected cocktails will be available for purchase ($10). The participants, including Ataula‘s Angel Teta, Nathan Gerdes of La Moule and David Halpern of LeChon, will prepare Negroni cocktails the night of the gala and have cocktails featured at Nostrana for the Negroni of the Month Program.
As we wait for the participating Negroni cocktails to make their way to Nostrana, try this recipe from a previous gala at home.
Rosé Negroni
Recipe by Douglas Derrick
2 ounces Beckham Estate Vineyard 2014 Olivia’s Pinot Noir Rosé, Chehalem Mountains
1 1/4 ounces Campari
3/4 ounce London Dry-style gin
Garnish: orange peel
Add all the ingredients to a glass and fill with ice. Stir until cold, garnish with an orange peel and serve.
