This year marks the centenary of amber-hued aperitivo cocktail the negroni and we know just where to celebrate.

For those who have taken a shine to the bittersweet bevvie, the QT Sydney has just dropped their new spring cocktail menu, among which you’ll find a negroni fountain, served in a vintage vessel with four individual taps for top-ups.

QT Sydney bars manager Aaron Shuttleworth makes the Italian classic using a combination of Bulldog Gin, Cinzano 1757 Rosso Vermouth, Campari and Braulio Amaro, garnished with fresh orange wheels.

The menu also includes a few other playful punches, from 90’s favourite, the appletini to a Nashi Dashi, made from Kamitaka Japanese whiskey with nashi sherbert and Japanese dashi soup stock.

Sip your way through the complete spring menu at Gowings Bar and Gowings Bar & Grill. For more details, head to qthotelsandresorts.com/sydney-cbd.