Negroni Competition Shines at Lucco Cucina + Bar in NJ

Six New Jersey Bartenders, One Delicious Night!

We at BARTENDER® Magazine were honored to serve as a judge for an unforgettable Negroni Week Competition hosted at Lucco Cucina + Bar in Florham Park, NJ. Sponsored by our friends at Aviation American Gin, Tanqueray Gin and Miraflores, the event brought together six outstanding bartenders from across New Jersey to show off their creativity, technique, and Negroni know-how.

From inventive twists to bold classics, each bartender delivered a knockout cocktail that celebrated the spirit of Negroni Week and the joy of coming together as a community of passionate professionals.

Thank you to everyone who came out to support, sip, and cheer on these incredibly talented bartenders. We’re proud to spotlight their work—and share their recipes below so you can recreate them at home.

Keep an eye out for more bartender competitions and activations coming soon, and once again, a huge thank you to Lucco Cucina + Bar for hosting and to our brand partners for making this evening one to remember.

Cheers!

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THE COCKTAILS

Goni-Pop! (Winner!!)
Bartender: Sarah – Hello Hello Bar
IG: @baybaby__

• 1.5 oz Popcorn-Infused Aviation & Tanqueray Gin**
• 1 oz Miraflores
• 0.5 oz Campari
• 1 oz Soda Water

Method:
Build in a rocks glass over ice. Top with soda water and give a quick stir. Garnish with a plate of kettle corn (microwavable recommended).

Popcorn-Infused Gin (Yields 30 oz):

• 15 oz Tanqueray Gin
• 15 oz Aviation Gin
• 2 cups Kettle Corn
  Let sit for 12+ hours, strain through cloth. For excess oil, freeze and skim off top.

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Negroni Nikkei (2nd Place)
Bartender: Damon – Sip & Guzzle
IG: @daymonnightman

• 0.75 oz Lacto-Fermented Pink Guava
• 0.75 oz Ginger-Infused Aviation Gin*
• 0.75 oz Kombu-Infused Aviation Gin**
• 0.5 oz Miraflores

Method:
Stir and pour over a large cube. Garnish with candied ginger.

Ginger Gin: Equal parts ginger root and gin by weight, blended and macerated 24 hours, then clarified.
Kombu Gin: 15g kombu to 750ml gin, blended and macerated 24 hours, then clarified.
Lacto Guava: Guava chunks + 2% salt by weight, vacuum-sealed for 7–10 days. Blend and clarify.

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MuthaDucka Always On Thyme
Bartender: Max – Project Pub
IG: @maxwell.stephenson

• 1 oz Thyme Duck Fat-Washed Tanqueray
• 1 oz Cherry/Port-Infused Campari
• 1.25 oz Miraflores
• 5 dashes Luxardo Sour Cherry Bitters

Method:
Stir and pour over a large cube in a rocks glass. Garnish with a homemade port-soaked cherry.

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Miraflorini (People’s Choice Winner)
Bartender: Matt – Lombardi Hospitality (Ombra, Nostrana)
IG: @mattyp_hospitality

• 1 oz Miraflores
• 1 oz Strawberry Campari
• 1 oz Tanqueray
• 3 drops Plum Bitters
• Rhubarb Tincture (for atomizer)

Method:
Spritz rocks glass with rhubarb tincture. Stir ingredients, pour over a large cube. Garnish with a strawberry rhubarb chip.

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El Pear-uano (People’s Choice Runner-Up)
Bartender: Alexis – Summit House
IG: @killedbyalexis

• 1.25 oz Roasted Pear-Infused Aviation
• 0.75 oz Miraflores
• 0.5 oz Coriander-Infused Campari
• 0.75 oz Lemon Juice
• 0.25 oz Honey Syrup
• 1 Egg White

Method:
Dry shake, then shake with ice. Double strain into a coupe. Garnish with an Angostura leaf design.

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Sour Apple Negroni
Bartender: Sempro from The Office
IG: @sempro_vail

• 1.25 oz Aviation Gin
• 1 oz Campari
• 1 oz Miraflores
• 1.5 oz Sour Mix
• 0.5 oz Apple Cider
• 1 Egg White
• Dash of Bitters

Method:
Dry shake, then shake with ice. Double strain into a coupe. Garnish with an expressed orange peel.

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Event Photos