Earlier this week, we had the pleasure of attending New York City’s opening night party for Negroni Week at the Refinery Hotel. Created just last year, the charitable event now involves more than 1,100 bars celebrating this storied Italian cocktail featuring one part gin, one part vermouth and one part Campari, garnished with an orange peel.

For the NYC event, Campari recruited six of the city’s top mixologists, each of whom developed a Negroni twist associated with a certain day of the week. Between sips, we got the chance to ask each of them about their concoction and their best advice for making amazing drinks at home. First up: Pamela Wiznitzer of The Dead Rabbit. You can find her top tips in the video below, followed by her Monday-friendly Early Bird recipe. Enjoy.

The Early Bird
1 oz. Campari
1 oz. Cocchi Americano Rosa
½ oz. Dry Curaçao
½ oz. Calvados
¾ oz. Lemon Juice
1 T Strawberry Jam
1 Egg White

Combine all ingredients in a shaker and shake well without ice. Add ice and pour into a coupe glass. Garnish with candied orange.

Photo by Virginia Rollison