“A Drink for a cause”
Negroni Week is a celebration of a world’s greatest cocktail. Negroni Week is also to raise funds for charities around the globe. Every year in June, for a week bars, restaurants, lounges etc mix the classic Negronis and new mixes with Negroni. This year Negroni Week is from 4th June to 10th June and is organised by Imbibe and Campari. The Negroni Week was started by Imbibe Magazine in 2013 in order to celebrate the cocktail and raise funds for charity. It grew from 120 participating venues to 7,700 venues around the globe and the funds raised till date are close to 1.5 million USD.
A Classic Negroni is a mixture of equal amount of Gin, Sweet Vermouth and Campari. Negroni is a cocktail that was invented in Circa, Italy in 1919. To make a classic Negroni cocktail, one need to first stir the ingredients in a mixing glass with ice, then pour it into a chilled cocktail glass (or ice-filled double rocks glass) & garnish (orange twist).
In collaboration with Negroni Week 2018, Le Meridien Goa Calangute is ready to raise a glass for a good cause from 4 th June to 9 th June. Jazz and Grills offers an inventive menu featuring Classic Negroni, Negroni Sour, Frozen Negroni, Negroni Sbagliato and taking Le Meridien Goa’s love for all things local, the menu offer is Kokum Basil Negroni.
Le Meridien Goa has chosen to work with WE, an International charity and education partner working to empower and educate young people in Asia, Africa & Latin America. Part of the earnings from the week, Le Meridian will donate it to the charity as the spirit of the cause.
Price: INR 500/- + taxes.
Time: 7pm onwards (4-9th June’18)
Venue: Jazz and Grills, Le Meridien Goa Calagnute
Recipes for the Negroni Cocktails are available at The Crops
Ok! Lets talk, first me then my work. Well, to all I am known as a blogger. I started as a food blogger initially and I have a separate website for that too. Now I am blogging about fashion, lifestyle, travel, food etc. Reason I picked up different niches of blogging is that I didn’t wanted to stick particularly to food and I love being in the latest trends and also to curate different styles by mixing up the past, present & future. I started writing as a hobby, but out of sheer passion it took me to start my own blogs, now I run multiple blogs of my own and out of them, I got a few domains under my belt. Well, that was me, now my work, well it will speak for itself and for me.