A PROPER NEGRONI.

Negroni, The bold bitter-sweet Aperitif is made by putting together Gin, Campari, and Sweet Vermouth, finishing off with a slice of orange peel for garnish. Negroni has been a staple among amongst bartenders and consumer all over the globe. If it is your first time trying a Negroni, your palate could be overwhelmed because of the strength of the cocktail, and the bitter accent coming from the Campari. I would recommend taking your time with it, as it usually isn't a drink you will enjoy the second you try it, Negroni is a drink that one comes to like over time, an acquired taste.

The Specs:

Traditionally Negroni is made with equal part (Gin, Campari, Sweet vermouth).

A 1:1:1 ratio

Technique: Stirring.

30ML - Gin (Preferably a Dry Gin) 30ML - Campari

30ML - Sweet vermouth

Before you dive into making a Negroni, you’ll need

- a Mixing Jar

- a Barspoon

- a Jigger

- Hawthorne Strainer

- Rock glass

- Ice

- The Spirits: (Gin / Campari / Sweet Vermouth)

- Garnish

You’ll need to start off with a mixing jar adding the Gin, Campari and the sweet vermouth measured by the jigger, followed by adding ice into the mixing jar. Using the bar spoon, you will then hold it at the top of the twisted part stirring the concoction, gently for 18-20 rotations allowing the spirits to chill and dilute as the ice will do its magic. Followed by using a Hawthorne Strainer to strain the liquid into a Rock Glass with Ice and finally finishing off with the zest off an orange peel.

Origin:

One of the earliest reported versions of this drink’s invention was that it was founded in Florence, Italy at Caffé Casoni during 1919 by a man named COUNT CAMILLO NEGRONI.

Legend has it that the man walked into the bar, he regularly visited and requested the bartender, FOSCO SCARSELLI. An americano, a drink composing of Campari, Sweet vermouth, and soda water, but adding gin instead of soda water. Thus, the staple classic for many a NEGRONI was born.