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xpicassox Mar 4, 2012 05:36 PM

The Negroni! A cocktail most Americans do not know. To bad! It is so fine. Well not many know except among the more Sophisticated of our population. Even just a minute percentage of those who have traveled to its birthplace in Italy will even know of the cocktail. In this country, it is drank more often in the city of New York, a city with a higher "Sophisticate" ratio than most, but still only a few will know of this drink, the Negroni Cocktail.
So what it is it? Well its base is the highly popular aperitif bitter Campari, a Bitter-Sweet aperitif from Torino, Italy. The Negroni made of 1 0z. Cmapari, 1 1/4 oz. Sweet Vermouth, 3/4 oz. Gin, over ice cubes in a Rocks Glass with a splash of Club Soda on top and garnished with a slice of Orange or Orange peel. Voila! The Negroni! Usually drunk as an aperitif before dinner in the early evening, but just as wonderful anytime of the afternoon, especially Alfresco, or late into the evening for that matter.

by Daniel Bellino Zwicke

photo Daniel Bellino Zwicke


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  1. JK Grence the Cosmic Jester RE: xpicassox Mar 4, 2012 07:04 PM

    FYI, classical proportions of a Negroni is simply equal parts of everything. A splash of soda in a Negroni is tantamount to heresy.

    2 Replies
    1. re: JK Grence the Cosmic Jester
      xpicassox RE: JK Grence the Cosmic Jester Mar 5, 2012 09:06 AM

      I know that, but that's for people who just read and don't do. I've been drinking Negronis since 1985 and this is the perfect Negroni, no one who reads things in books and has probably just jumped on the Negroni Band-Wagon in the past 2 years or so and hasn't been to italy a dozen times is going to tell me otherwise.

      1. re: xpicassox
        white light RE: xpicassox Mar 5, 2012 05:12 PM

        A classic Negroni is equal portions (gin/campari/sweet vermouth). I could cite sources but I'm not sure if they're been to Italy 12 times so I won't bother.

    2. pikawicca RE: xpicassox Mar 4, 2012 07:13 PM

      Club soda? Yuck! I'd send such an abomination back to whoever made it. Equal parts gin, Campari, and sweet vermouth over ice.

      1 Reply
      1. re: pikawicca
        kathleen440 RE: pikawicca Mar 5, 2012 09:49 AM

        I don't even do rocks... shake it with ice to dilute slightly, and strain. The flavors open up a lot when they're not super cold.

      2. Hoosierland RE: xpicassox Mar 5, 2012 09:09 AM

        I love a negroni. Lately I have been making a variation with rye instead of gin, can't remember what it's called.

        7 Replies
        1. re: Hoosierland
          RelishPDX RE: Hoosierland Mar 5, 2012 09:27 AM

          A Negroni with rye instead of gin is a Boulevardier. Try saying that after two or three of them! :)

          I love Campari, and try my best to introduce it to as many people as possible. Fresh Orinoco grapefruits are in our stores now (white flesh), so I'm making Campari Grapefruit cocktails at the moment.

          1. re: RelishPDX
            xpicassox RE: RelishPDX Mar 5, 2012 09:38 AM

            If you have nice fresh Grapefruits Relish, try a "Daniele" Vodka and Grapefruit with a splash of Campari on top. Awsome with fresh Grapefruit. You'll Love it......

            PS...When I had my place "Bar Cichetti" which was the First Venetian Wine Bar (Bacaro) ever in The U.S., we had this poster hanging in the bar.......

            1. re: RelishPDX
              yarm RE: RelishPDX Mar 5, 2012 11:42 AM

              Boulevardier is a Bourbon drink (3 parts Bourbon, 2 parts Campari, 2 parts sweet vermouth) and seems to be an independent invention of the Negroni (appeared in print 20 years prior to the first mention of a Negroni in a cocktail book).

              The rye Negroni or Boulevardier was named more recently the 1794 by Dominic Venegas. This is often a 2 rye, 1 Campari, 1 sweet vermouth with an optional dash of chocolate bitters sometimes included (not in the original though).


              1. re: RelishPDX
                pcdarnell RE: RelishPDX Mar 5, 2012 04:05 PM

                I have recently been drinking an Old Pal, which is 3 parts Bourbon, 2 parts Campari, and 2 parts dry vermouth. Serve up with an orange twist. It's a nice change from my Manhattan - lighter, almost summery.
                I have seen recipes where the proportions are equal, but I have not tried that yet.

                1. re: pcdarnell
                  EvergreenDan RE: pcdarnell Mar 7, 2012 06:52 AM

                  The original recipe for an Old Pal called for Canadian whisky, but the modern interpretations that I've seen all use American rye as the closest substitute given what Canadian is today. The Savoy version calls for equal parts, but I believe the original from Harry's calls for 4:3:3. (I haven't confirmed this yet -- just reading on-line.) The recipes that I see today call for between 1 and 1 1/2 oz for 3/4 oz each Campari and dry vermouth.

                  This drink doesn't get a lot of love, but it really speaks to me. But then I like my Negronis perfect.


                  www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                  1. re: EvergreenDan
                    pcdarnell RE: EvergreenDan Mar 7, 2012 08:21 AM

                    Thanks for the info. I'll try it with rye and play with the proportions. Maybe if I make mini drinks I can do a side-by-side tasting. I should probably wait for the weekend!

                    1. re: EvergreenDan
                      ncyankee101 RE: EvergreenDan Mar 7, 2012 09:46 AM

                      Maybe people would like it better if they had been to Canada a dozen or more times?

              2. c
                CTeater RE: xpicassox Mar 9, 2012 10:47 AM

                My recommendation: after many ( yes, many) samples of every variation I could reasonably come up with, what works best to my taste is the classic proportion -- 1:1:1 -- using Plymouth gin and Carpano Antico Formula sweet vermouth. I do not shake, but stir. Shaking actually changed the flavor, and not in a favorable way. Muddle an orange slice in the bottom of a glass, and pour over rocks. My very favorite cocktail. And try the Carpano over ice - a fantastic depth of favors. Worth the extra money.

                2 Replies
                1. re: CTeater
                  TroyTempest RE: CTeater Mar 9, 2012 10:56 AM

                  Well, unless you've been to Italy 12 times, i can't take your recommendation. sorry.

                  1. re: TroyTempest
                    CTeater RE: TroyTempest Mar 9, 2012 11:21 AM

                    At least 8.......but who's counting.......

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