Dry, bitter, sweet and refreshing all at once, the classic negroni cocktail is a summer-time favourite, but can also be enjoyed all year round.
More than 100 years old, the negroni cocktail was invented in the early 20th century in Florence by Italian Count Camillo Negroni. According to legend, Count Camillo visited the Café Casoni, and asked the bartender, Fosco Scarselli, to strengthen his favourite cocktail, the Americano, by replacing the soda water with gin.
Scarselli also garnished the cocktail with orange peel rather than lemon peel – crafting the classic negroni cocktail we know and love today.
Our expert bartender, Phil Sanders, comments, “you can get very creative with the three ingredients of the negroni. The gin market is saturated with slightly different gins which can lay with a multitude of vermouths that compliment or balance the different botanical expressions in the gins. Even the staple ingredient of Campari can be replaced for more exotic or newer bitter liquors on the market.
“The 'Salvatore’s Legacy' developed by the legendary Salvatore Calabrese with vintage bottles is the most expensive cocktail in the world and considered to be a twist on the negroni.
“There are many inspiring versions of the classic negroni, including the French negroni with cognac, the Boulevardier with whisky, and even the Mezcal negroni. These innovative recipes, along with many more, can be found in a book titled ‘The Negroni: A Gaz Regan Notion’, written by Gaz Regan, the famous cocktail creative and connoisseur.
“While there are excellent versions of this delicious cocktail, it’s the classic negroni that remains the king of bitter sweet drinks.
“Feel free to experiment with different gins, vermouth, and bitters, but if you’re looking to experience the classic of all classics, it’s worth sticking to the original recipe.
“Use a dry or dry style gin, Carpano's Punt e Mes Vermouth, and the classic Campari bitters. Add a slice of orange zest to bring out the citrus in all three ingredients and cut through some of the bitterness.”
Just below, Phil shares his wisdom to help you create the most delicious whiskey sour:
- 30ml Oxford Botanic Garden Physic Gin
- 25ml Punt e Mes Vermouth
- 25ml Campari
- Orange Zest
NEGRONI: STEP-BY-STEP RECIPE
- Chill an old fashioned glass.
- Add the Gin, Vermouth and Campari to a mixing glass and fill with ice.
- Fill the mixing glass with ice and stir until chilled.
- Strain into the old fashioned glass over a large ice cube.
- Express the oils of the orange zest across the top and add the orange garnish to the drink.
- Sip away and enjoy.