Kuala Lumpur’s bar scene is marking Negroni Week with a series of inventive local adaptations of the classic Italian cocktail, featuring unique Malaysian ingredients. The event runs through September 27, with some establishments extending their special menus until the end of the month.

Traditionally made with a balanced mix of gin, Campari, and sweet vermouth, the Negroni has been reimagined by mixologists across the city’s prominent hotel bars, incorporating flavors such as torch ginger, calamansi, pomelo, and cacao.

At Arthur’s Bar & Grill in the Shangri-La Kuala Lumpur, patrons can explore “Three Expressions of Campari Inspired by Modern Malaysia.” The trio includes the Red Velvet, blending Campari, Ink Bitter Orange Gin, Cocchi Vermouth di Torino, and a house-made pomelo and mandarin cordial that highlights a fresh, citrus note. The Rouge No.3 introduces cacao with a 72% Sungai Ruan nib tincture and cacao tea syrup for a deeper flavor profile. The Red Theory combines a vermouth blend with burnt mandarin reduction, cacao tea concentrate, and orange bitters, finished with a chocolate half rim. These cocktails are priced from RM70 and available until September 30.

R Bar at Renaissance Kuala Lumpur Hotel and Convention Centre presents three versions of the Negroni until September 27. The Raja’s Garden Negroni features Caorunn Raspberry Gin, Campari, Cherry Heering liqueur, Dubonnet Rouge vermouth, and homemade Ulam Raja syrup for a fruity and botanical complexity. The Heritage & Steel Negroni includes Silent Pool Gin, Campari, a blend of vermouths, and torch ginger honey. The Tin Miner’s Negroni combines Ki No Tea Gin, Campari, Cucielo Rosso, clarified calamansi cordial, and shiso bitters, drawing on Kuala Lumpur’s geography as a convergence point. Cocktails here start at RM50. R Bar is also offering a Negroni masterclass at RM160 per person, where guests can sample two selections from the special menu.

Blue @ Sky51, located on the 51st floor of EQ Equatorial Plaza, features three signature Negroni variations alongside the classic. The Sbagliato replaces gin with prosecco for a sparkling twist. The Paper Lantern combines Campari, gin, pickled ginger, and jasmine distillate, offering floral aromas. The Stranded & Salty uses Campari fat-washed coconut, spiced rum, salted pineapple soda, and strawberry for a tropical flavor. Prices start from RM58+ through September 30.

At Hyatt Centric City Centre Kuala Lumpur, Negroni Week activities take place across two venues. The @21 Rooftop Bar hosts a three-hour aperitivo with free-flow Aperol and Campari Spritzes priced at RM188 per person, available from noon to 3 p.m. through September 27. Meanwhile, Il Forno on Level 19 serves a Negroni flight featuring Rosco di Bosco, Barrel-Aged Negroni, and Classic Negroni for RM158 per flight, offering patrons a comparative tasting experience.

The Park Hyatt’s Cacao Mixology & Chocolate program, “House of Negroni,” runs until September 28 with four creative cocktails. The Rosso Verde Campari adds Thai basil and basil salt for herbal notes. Assam-Groni combines Assam tea, sour plum, and calamansi for vibrancy. Chai Neg mixes Cognac VSOP and chai foam for warmth. Kaffir Canopy pairs Campari with kaffir lime-infused gin and is accompanied by a mezcal praline. The program also includes a Negroni-inspired chocolate, the Virgorni Praline.

These initiatives underscore Kuala Lumpur’s dynamic beverage culture by blending local flavors with classic Italian recipes, providing cocktail enthusiasts with new ways to appreciate the traditional Negroni.