Where did the negroni come from?
Legend has it that in 1919, in Florence, Italy, Count Camillo Negroni asked his friend and bartender, Forsco Scarselli, to strengthen his favorite cocktail (the Americano ) by replacing the soda water with gin. Scarselli added an orange garnish, rather than the lemon you’d usually get with an Americano, and the Negroni was born!
What’s your perfect negroni recipe?
I love a Negroni and since 2015 it has fast become one of the most popular cocktails in the world. It is simple, complex, wonderfully bitter and a great way to enjoy your favorite gin!
For me, the best and most balanced Negroni is the classic recipe:
○ 1 part Beefeater London Dry Gin
○ 1 part Campari
○ 1 part Sweet Vermouth – I opt for Antic Formula
○ Garnish with fresh orange peel
What’s the key to a perfect Negroni?
Simple and Easy. The key to getting it right is dilution. A negroni is meant to be stirred and NOT shaken. I see this more often that I would like to admit! By stirring, you are chilling the drink and controlling the dilution. When you shake you can’t control the dilution and will end up adding a fair amount of aeration so you will no longer have the silky and viscous cocktail we all know and love.
It’s difficult to go wrong as long as the ice is good and the sweet vermouth is kept in a fridge and not on the back bar!
Any twists on a Negroni for beginners?
Because the Negroni is quite a bitter drink, some tend to opt for something else. Here is twist on a Negroni that was shared with me:
Negroni Bianco
○ 1 part Beefeater London Dry Gin
○ 1 part Italicus
○ 1 part Lillet Blanc
○ Garnish with green olives.
