Marcello | Limited Edition Menu For Negroni Week


Marcello leads the way in Negroni Week festivities with a limited edition menu.


Introducing a specially crafted cocktail and Negroni-infused treats for a week of giving (Singapore, May 2018) Italian craft cocktail bar, Marcello, will be taking part in global philanthropic movement Negroni Week, from the 4th – 10th June, with a limited edition cocktail and Negroni-infused bar bites. Tucked away behind a thick, velvet curtain in the InterContinental Singapore Robertson Quay, the recently launched bar is glamorous, energetic, and fast making a name for itself as Singapore’s most stylish nighttime destination.

Limonegroni – Available from the 4th-10th June at Marcello

Inspired by the juicy lemons from Amalfi in Italy, Marcello’s Head Bartender, Palmira Bertuca, has crafted the bespoke Limonegroni, which will be available for one week only. A refreshing mix of Campari, Mancino Bianco, Fords Gin and Homemade Limoncello, $2 of every drink will be donated to Food from the Heart. The drink is available alongside Marcello’s regular menu items, as well as a few special additions inspired by the traditional Negroni, including Homemade Campari Gelato ice cream and Campari Gelatina jelly.

Palmira Bertuca, Head Bartender of Marcello

Presented by Imbibe Magazine and Campari, Negroni Week was launched in 2013 as a way to raise money for charities around the world. Participating bars and restaurants are encouraged to take innovative twists on the classic Negroni cocktail, serving a special drink for one week only, with a portion of profits being donated to a charity of their choosing. Last year, over 7,700 venues took part, collectively raising almost $1.5 million for charitable causes.

This year, recently launched craft cocktail bar Marcello will be partaking in Negroni Week for the first time, with proceeds raised through the initiative being donated to local charity, Food from the Heart. In 2003, Singapore-based Austrian couple, Henry and Christine Laimer read a report in The Straits Times about bakeries discarding unsold bread. This article spurred them into action, and Food from the Heart was born, with the ultimate goal of solving the issue of hunger and preventing excessive waste in Singapore, through a food distribution scheme.


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Photography by Marcello