It has long been considered the most divisive of the classic cocktails with its strong, bitter orange flavour, but now the negroni is hitting peak popularity in Queensland.

The traditional Italian combination of gin, vermouth and Campari is becoming a favourite at bars and restaurants across the state, with venues putting unique spins on the concoction to make it more palatable for drinkers. At South Brisbane eatery Southside, for example, Campari is switched out for a sweeter peach flavoured spirit; while at Fortitude Valley’s Baja Modern Mexican, the agave spirit mezcal is used instead of gin; and just down the road at vegetarian restaurant and bar Za Za Ta, a persimmon-spiked gin smoked with cherry wood forms the base.

Now one Brisbane bar and restaurant is going one step further to prove the cocktail’s new-found favouritism, launching a negroni and pasta-matching dinner for American Express delicious. Month Out. Sasso in Woolloongabba will host the special event, giving diners the chance to try four versions of the Italian cocktail paired with four different courses.

“There’s no pressure for people to drink them all, it’s just more so they can see how the flavours work together,” said Sasso co-owner and drinks specialist Jared Thibault.

“Obviously people understand wine dinners but I don’t think people understand that you can do some really cool stuff with cocktail dinners as well.” Negronis are a specialty at the restaurant, which serves 10 varieties of the drink, plus five vintage options with vermouth from the ‘60s through to the 2000s.

At the dinner guests will get to taste everything from their “white umami” negroni featuring chilli, lemon and gin infused with Sicilian capers and olive paired with a swordfish puttanesca; to a negroni with prosecco and grapefruit matched to prosciutto; even a negroni made with porcini mushroom-infused gin will be part of the line-up teamed with mushroom pasta fritters.

Thibault said pairing the cocktails to the food was surprisingly easier than many would think, with the key being all about balance and acidity. “Chef (Gabriele Di Landri) and I found that a little more acidic pasta actually blends well with the negronis,” Thibault said. “It’s a strong drink but we feel that the pasta will cut it in terms of the flavour profiles.” There will even be a salted caramel negroni to pair with a pistachio cannoli for dessert.

While negronis have finally found fans in the Sunshine State after long opposition, Thibault said the dinner was the perfect way to convert the unconverted. “I think it’s a good way to introduce people to negronis,” he said. “I think once you incorporate pasta into anything it’s more approachable because everyone loves pasta.”

Viva Italia: Pasta & Negroni Night 
Wednesday, May 25
Sessions at 6pm & 8:30pm
Shop 4/148 Logan Road, Woolloongabba
$89 per person
Includes a four-course menu with cocktails and wine

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