Flavor Face-Off: Tart Negroni v. Fruity Martini

As consumer appreciation for complex beverages grows, syrupy sweet cocktails—particularly those attempting to mask the taste of alcohol—have fallen by the wayside. Instead, imbibers are embracing more nuanced drinks that turn down—or complete off—the sweet in favor of sour, tart, bitter and salty notes.

Beachy libations like the piña colada, fuzzy navel and daiquiri, along former all-stars, such as the cosmopolitan and apple-tini, have portrayed fruity beverages as sweet, and in some cases, downright saccharine. But lumping all fruit-forward cocktails into this category overlooks the opportunities for more sophisticated flavor layering; it also hampers menu creativity.

To curry favor among discerning palates, some mixologists are incorporating fruit elements into classic builds, including two concepts from Best of Flavor 2025. London-based Hawksmoor adds sour and tart layers to the negroni via cherries, thereby introducing a fresh take on a cocktail that’s been enjoying a resurgence as of late. Meanwhile, chain Bar Louie mixes multiple fruits into its martini, carefully calibrating sweet, sour and salty notes. Take a look at how the two stack up against each other.

Both cocktails in this face-off are champions, though they achieve flavorful results through differing approaches, including the selection of ingredients, medley of flavors and one-of-a-kind signature flourishes. But together, these Best of Flavor picks make a compelling case for the untapped potential of fruit-forward mixology.