Napier Negroni Week, an event hosted by the Napier City Business Association, has gotten underway for another year, with the city hoping to become the nation's negroni capital.

Running until September 27, 19 venues across Napier will be presenting their own variations on the cocktail - with two expert judges set to try all 36 offerings.

One judge, Gordon Russell, says the pair will be assessing the entries across two categories - classic and riff - and the goal is to stay professional throughout the process.

"We have been served smoked salmon negroni, and you kind of raise your eyebrows at that and think - oh my god. But the concept of soaking scotch whiskey with smoked salmon for a week or whatever, and as a garnish, having dehydrated smoked salmon, it sounds bizarre but in reality... that was an incredible drink." 

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Napier Negroni Week, an event hosted by the Napier City Business Association, has gotten underway for another year, with the city hoping to become the nation's negroni capital.
Running until September 27, 19 venues across Napier will be presenting their own variations on the cocktail - with two expert judges set to try all 36 offerings.
One judge, Gordon Russell, says the pair will be assessing the entries across two categories - classic and riff - and the goal is to stay professional throughout the process.
"We have been served smoked salmon negroni, and you kind of raise your eyebrows at that and think - oh my god. But the concept of soaking scotch whiskey with smoked salmon for a week or whatever, and as a garnish, having dehydrated smoked salmon, it sounds bizarre but in reality... that was an incredible drink."&nbsp;
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With a straight down the middle approach, Heather du Plessis-Allan Drive on Newstalk ZB delivers the very latest news and views to New Zealanders as they wrap up their day.

Heather du Plessis-Allan Drive

Gordon Russell: Negroni Week judge on Napier's bid to become the negroni capital of New Zealand

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/f6f2d539-bdf1-4ad8-9421-b4cc006a7be3/transcript