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 feat...
