Enzoni
An Enzoni is 45ml of London Dry gin, 22.5ml of Campari, 15ml of fresh lemon juice and 10ml of sugar syrup, shaken hard with five muddled seedless green grapes and double strained over fresh ice in a rocks glass, with a grape on a pick. About 2.4 UK units. Difford’s Guide, a secondary source, says it was adapted from a recipe Vincenzo Errico created in 2001 at Match Bar in London; VinePair says Sasha Petraske then recruited Errico to Milk & Honey in New York, where Difford’s has him create the Red Hook between 2003 and 2005. VinePair says a friend named it, joining Negroni to Enzo, short for Vincenzo. It is a Negroni crossed with a sour. Gin and Campari come from one, lemon and sugar from the other, and the grapes stand where the sweet vermouth would be: juice for sweetness, a little tannin from the skins for grip. Printed measures vary; ours keeps more gin than Campari, so the fruit is not buried.
Glassware: Rocks Glass
Garnish: Grapes one or two on a pick
Ingredients
45ml
At 40% ABV. Its juniper is the one note in the glass that is neither sweet, sour nor bitter.
22.5ml
At 25% ABV on LWC’s UK listing. At 22.5ml it is under the IBA Negroni’s 30ml, because the grapes and the lemon do some of the vermouth’s work.
5, muddled
Seedless green grapes, firm and ripe. The juice sweetens and the skins add a light tannin; press until the skins split, then stop.
15ml
Squeezed the same day. Kept to 15ml because the grapes bring some acidity of their own.
Instructions
Fill a rocks glass with cubed ice.
Muddle the grapes in a shaker until the skins burst.
Add the gin, Campari, lemon juice and sugar syrup.
Fill the shaker with cubed ice and shake hard for 10 to 12 seconds.
Double strain over the fresh ice in the rocks glass.
Garnish with a green grape or two on a pick.
Our version
Difford’s Guide prints Errico’s original as six grapes, 60ml of gin and 15ml each of Campari, lemon and syrup; VinePair prints five grapes with 30ml each of gin and Campari. Ours uses five grapes, 45ml of gin, 22.5ml of Campari, 15ml of lemon and 10ml of syrup.
Source: our own specification. Last checked 10 October 2026.
Expert Tip
Burst the grapes; do not grind them. A few firm presses split the skins and free the juice. Grinding pulls harsh tannin out of the skins, and no amount of syrup covers it. Use seedless grapes. Crushed seeds add a woody bitterness that fights the Campari. Taste a grape before you pour the syrup. Ripe, sweet grapes may need only 5ml; sharp ones want the full 10ml.
Behind the Enzoni
Flavour Profile
Where It Comes From
Difford’s Guide says the Enzoni was adapted from a recipe Vincenzo Errico created in 2001 at Match Bar in London. VinePair says Errico trained under Dick Bradsell and was recruited by Sasha Petraske to Milk & Honey in New York, that the first rendition included muddled red currants, which he dropped under Petraske’s guidance, and that a friend of Errico’s named it, presumably combining Negroni and his first name, Vincenzo.
Difford’s Guide credits Errico with creating the Red Hook at Milk & Honey between 2003 and 2005: rye, Punt e Mes and maraschino, stirred. One drink uses fruit to replace an ingredient; the other uses a bottle that covers two.
What the Grapes Replace
Take the sweet vermouth out of a Negroni and two things go with it: sweetness and the body of a wine. Grape juice brings back the sweetness. The skins bring a little tannin, the drying grip of red wine, which gives the drink some weight.
The rest is a sour. Lemon and syrup come in, and the Campari drops under a Negroni’s measure, so the fruit and the bitterness arrive level.
Printed Recipes and Ours
Errico’s original as Difford’s Guide prints it, VinePair’s recipe, and ours
Grapes
- Errico’s original
- Six green
- VinePair
- Five green, seedless
- Ours
- Five green, seedless
Gin
- Errico’s original
- 60ml
- VinePair
- 1oz (30ml)
- Ours
- 45ml
Campari
- Errico’s original
- 15ml
- VinePair
- 1oz (30ml)
- Ours
- 22.5ml
Fresh lemon juice
- Errico’s original
- 15ml
- VinePair
- ¾oz (22.5ml)
- Ours
- 15ml
Sugar syrup
- Errico’s original
- 15ml
- VinePair
- ½oz (15ml)
- Ours
- 10ml
UK units
- Errico’s original
- About 2.8
- VinePair
- About 2.0
- Ours
- About 2.4
| Element | Errico’s original | VinePair | Ours |
|---|---|---|---|
| Grapes | Six green | Five green, seedless | Five green, seedless |
| Gin | 60ml | 1oz (30ml) | 45ml |
| Campari | 15ml | 1oz (30ml) | 22.5ml |
| Fresh lemon juice | 15ml | ¾oz (22.5ml) | 15ml |
| Sugar syrup | 15ml | ½oz (15ml) | 10ml |
| UK units | About 2.8 | About 2.0 | About 2.4 |
How to Serve It
Over fresh ice in a rocks glass before dinner, with a grape or two on a pick. VinePair calls it not as bitter as a Negroni and a fantastic intro to Campari, a gentler start for anyone who finds that drink too bitter.
For Campari with orange liqueur and lemon and no fruit, the Jasmine; for the full equal-parts bitterness, the Negroni.
Make it at home
The Spirit
GinGin is a spirit flavoured with juniper berries. Under the retained Regulation (EC) 110/2008, juniper must lead the taste, the floor is 37.5% ABV, and the route the flavour takes sets the grade: plain gin, distilled gin or London gin. Our recipes count it at 40%, and it carries the Martini, the Negroni and the Gin and Tonic.
More to explore
Frequently Asked Questions
What is an Enzoni?
Who created the Enzoni?
Why is it called the Enzoni?
What do the grapes replace?
Green or red grapes?
How is it related to the Negroni?
How strong is an Enzoni?
Sources.
Correct as of 18 October 2026.
- Difford’s Guide, “Enzoni” (secondary source: adapted from a recipe created in 2001 by Vincenzo Errico at Match Bar, London; his original: six green grapes, 60ml gin, 15ml Campari, 15ml lemon, 15ml simple syrup).
- VinePair, “The Enzoni” (secondary source: Errico, Match Bar, 2001; trained under Dick Bradsell; recruited by Sasha Petraske to Milk & Honey; first rendition with muddled red currants; named by a friend; five grapes, 1oz gin, 1oz Campari, ¾oz lemon, ½oz syrup).
- Difford’s Guide, “Red Hook” (secondary source: created in 2003 to 2005 by Vincenzo Errico at Milk & Honey; rye, Punt e Mes, maraschino).
- IBA, “Negroni” (official specification: 30ml gin, 30ml Campari, 30ml sweet red vermouth).
- LWC, “Campari 70cl” (UK wholesaler listing: 25% ABV).
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Negroni
A Negroni is 30ml each of gin, Campari and sweet vermouth, stirred with ice for 20 to 30 seconds and strained over fresh ice in a rocks glass, with an orange peel expressed over the top. About 2.4 UK units. The measures are the IBA’s; the IBA builds the drink in the glass and garnishes it with half an orange slice. Difford’s Guide gives the most widely reported account: Florence in 1919, at the Casoni Bar, where the bartender Fosco Scarselli is said to have replaced the soda in Count Camillo Negroni’s Americano with gin. The Oxford Companion has the drink named in a surviving letter of October 1920 and then absent under that name until 1947. A French book of 1929 by Alimbau and Milhorat, in the Internet Archive’s scan, gives equal parts of the three as the Campari Mixte. Each third has a job. Gin gives strength and juniper, the red bitter gives bitterness and orange, and the vermouth gives body and sugar. With no juice or soda in the glass, a tired vermouth shows at once.
Jasmine
A Jasmine is 45ml of London Dry gin, 22.5ml of fresh lemon juice, 7.5ml of Cointreau or another triple sec and 7.5ml of Campari, shaken hard and double strained into a chilled coupe with a lemon twist. About 2.3 UK units. It is pale pink, sharp and lightly bitter, and most people who taste it say grapefruit. Punch, a secondary source, says Paul Harrington made it in 1993 at Townhouse, a restaurant in Emeryville, California, for his friend Matt Jasmin, and misspelled the name. He started from the Pegu Club, used Campari in place of its Angostura and lemon in place of its lime. Punch says his 1998 book, Cocktail: The Drinks Bible for the 21st Century, launched it beyond the San Francisco area. The measures are Harrington’s, as Punch publishes them: a quarter of an ounce, about 7.5ml, each of Cointreau and Campari. Two small measures of orange liqueur and bitter liqueur against the lemon are what make the drink read as grapefruit.
Red Hook
A Red Hook is 60ml of rye whiskey, 22.5ml of Punt e Mes and 15ml of maraschino liqueur, stirred over ice for 20 to 30 seconds and strained into a chilled Nick and Nora glass with a cocktail cherry. About 3.2 UK units. Imbibe credits Vincenzo Errico with it, at Milk & Honey in New York in 2003, and says it takes its name from Red Hook, the south Brooklyn neighbourhood that was a 19th-century industrial shipping port. It sits between the Manhattan and the Brooklyn: rye from both, maraschino from the Brooklyn, and Punt e Mes, a bitter-edged Italian vermouth, doing the work of sweet vermouth and the bitter Amer Picon at once. Imbibe’s published recipe takes half an ounce, 15ml, of Punt e Mes. We pour 22.5ml, which keeps the bitterness in step with a maraschino measure twice the size of the Brooklyn’s.
Where this one sits
Recipe by Jerry Can Spirits · Updated 18 October 2026