The Cocktail College Podcast: The Enzoni
The early 2000s were a hinge moment for cocktails — London and New York were trading ideas, reviving old forms, and quietly minting new ones. In that environment, Vincenzo Errico created the Enzoni behind the bar at London’s Match Bar in 2001.
On paper, the drink reads simple: gin, Campari, lemon, sugar, and grapes. But the effect is anything but. Bitter and bright in equal measure, the Enzoni finds balance where few hadn’t looked before, turning an unexpected fruit into a defining feature. Shortly after the drink’s debut, Errico brought it with him to New York’s Milk & Honey, where it took its final shape under Sasha Petraske’s guidance.
Today, we’re joined by none other than Errico himself to recount the Enzoni’s ascension to “modern classic” status. It’s Match Bar, Milk & Honey, and a handful of grapes. And it’s all right here on the “Cocktail College” podcast. Tune in for more.
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Vincenzo Errico’s Enzoni Recipe
Ingredients
2 ounces gin
½ ounce fresh lemon juice
½ ounce simple syrup
½ ounce Campari
6 white grapes
Garnish: 3 grapes
Directions
Add all ingredients to a cocktail shaker.
Muddle, add ice, and shake until well chilled.
Strain into a chilled rocks glass with a large cube.
Garnish with 3 white grapes on a pick and an optional slice of orange.
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