Negroni Recipe
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Even with equal parts Campari, gin, and sweet vermouth, the bitterness of a Negroni firmly establishes the drink as a Campari-based cocktail. No one is undecided about a Negroni. This Italian big brother to the Americano and distant cousin to the martini is so bitter that its dissenters swear it should be stored in the medicine chest. Its fanatical adherents bask in its ruddy glow and tongue-tingling taste. Some contend that this classic cocktail dates back to Florence in the 1920s, when the flamboyant count—and noted tippler—Camillo Negroni asked for a splash of gin added to his Americano. Others say that the drink, mixed with vodka or gin, has been around as long as the Americano. The Campari company, itself unsure of the origin, eventually decided that the drink should be called a Negroni to avoid confusion with all the other Campari cocktails.
For a longer drink, serve a Negroni with a splash of soda. The cocktail may also be shaken and poured straight up in a cocktail glass.
- 1 ounce gin
- 1 ounce sweet vermouth
- 1 ounce Campari
- Slice of orange
- Pour gin, vermouth, and Campari into a chilled Old Fashioned glass over ice; garnish with a slice of orange.
Variation:
Dry Negroni: Substitute dry vermouth for the sweet vermouth.
This recipe, while from a trusted source, may not have been tested by the CHOW food
team.
Copyright Quirk Books
Arizona Negroni:
1.5 ounces gin
1 ounce Campari
dash Angostura Bitters
quarter lime squeezed
splash of club soda
I think most cocktail experts would say that this drink should be stirred, not built or shaken, whether served on the rocks or up in a cocktail glass. That said, I prefer it on the rocks because you get to enjoy the evolving flavors as the ice melts, and the drink stays ice cold.
The book's author does not seem to bubble over with enthusiasm.
try substituting chinato for campari and you'll fall in love...
I tried this for the first time yesterday. Yep very bitter but I enjoyed it and felt it will be a great before dinner drink. There was something familiar in the flavor tho. Then I remembered. I'm from MA and loved the drink MOXIE as a kid (50+) years ago and still buy it when I see it in the Shaw's. MOXIE was very bitter and similar to the flavor added by the Campari.
This is hands down my favorite drink. I especially love it as an example of how different proportions can make a COMPLETELY different drink, when compared to the Valentino, which is 1 part Campari, 2 parts sweet vermouth, 3 parts gin. While very different from the Negroni, it is very delicious, and a great way to stretch out your Campari stash when you have less expensive gin and vermouth.
I had a Sparkling Negroni at Bouchon in Yountville last weekend: Boodles Gin, Campari, sweet vermouth, topped up with a little dry champagne and served up in a martini glass with an orange twist. It was wonnnnnderful.
Another tasty slight variation is to use Punt e Mes instead of one of the more standard sweet vermouths (such as Cinzano or Martini & Rossi). It makes the drink not quite as sweet and gives it a little more character than using the "standard" sweet red vermouth.
Mmm, I recently had this drink for the first time and I really liked it. I'm Italian American so anything Italian ~ I like :-) Seattle. Two would have made preeetty drunk
This is one of the most fantastic apertifs. It always makes me hungry. After particularly large dinners, it makes a great after dinner digestive. I never find it bitter as the bitterness is balanced by the sweet vermouth. If mixed in exactly 1/3 proportions nothing tastes out of place. One extra touch I like is when the bartender caramelizes (blow torch or match) the orange peel garnish before throwing it into the drink.
Pre-food drink shaken, straight-up in a martini glass; post-food or late-night, stirred, on the rocks in an old-fashioned.
I don't find this drink too bitter at all, made in the classic manner. The sweet vermouth balances the Campari.
The classic Negroni is way too bitter for me and requires a reduction of the Campari and sweet vermouth. eg.
Campari - 4 tsp
Sweet vermouth - 2 tsp
Gin enough to make 2 oz.
-shaken over ice and served in a cocktail glass with an orange twist, it is still tart (making it great as an appertivo) but not as overpowering as I find the classic formula.
I love making this drink a bit sweeter-yet-still-bitter by using Aperol in place of Campari. And when I made Negronis last night, I found that the even gin, Campari, and sweet vermouth combo was a little ou of balance. I opted for more vermouth and a little less Campari for a perfect bitter-sweet balance. Delicious!
I definitely prefer this drink straight up in a chilled cocktail glass, garnished with an elegant shaving of orange peel or twist rather than a wheel. I also like it with vermouths other than the Stock or Martini & Rossi rosso that's probably in your local bar's well. Try this with Carpano Punt e Mes, Vya Sweet, or Lillet Rouge some time.