My friend Bernard loves a well-made negroni cocktail. I first learn about this pre-dinner cocktail from watching his social media. And as I am looking at all kinds of cocktails, I decided to investigate this intriguing drink and how to make a negroni cocktail.
According to some research, this cocktail was invented in 1919 by a bartender in Florence for Italian Count Camillo Negroni. While at Bar Casoni, the Count demanded that the bartender fortify his favorite cocktail, the Americano.
An Americano combines equal parts of Campari and sweet vermouth topped with sparkling water. As requested, the bartender replaced the sparking water with gin. He also employed an orange peel rather than the typical lemon peel.
This replacement resulted in one of the most popular drinks, and a negroni has become a classic cocktail. Similar to the Aperol, the negroni is an aperitive.
The classic Negroni ratio is one part gin, one part vermouth, and one part Campari, garnished with an orange peel. However, you can play around with the ratios to suit your palate.
If you up the gin and vermouth volume a bit, it can balance out the bitter elements of the Campari. You can also play around with juniper-forward gin or a more herbaceous gin to change the taste profile.
Also Read: Manhattan Cocktail
Variations on the Negroni Cocktail
Taking the ratio and replacing the gin has led to many delicious variations. You can also play around with the vermouth but the Campari remains the key ingredient.
- Boulevardier: a bourbon whiskey is used in place of gin
- Cardinale: uses dry vermouth in place of sweet vermouth
- Dutch negroni: uses jenever for the gin
- Negroni sbagliato: uses Prosecco in place of gin
The Negroni Recipe
Ingredients
- 30 ml gin
- 30 ml Campari
- 30 ml sweet vermouth
- orange peel for garnish
- ice
Method
- Add the gin, Campari, and sweet vermouth to a mixing glass filled with ice.
- Stir until well-chilled.
- Strain into a rocks glass over a large ice cube.
- Garnish with an orange peel.
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