One of the favorite cocktails of gentlemen is the Negroni

Let’s start with the history. There are many stories as always, but I chose the one I like the most. That’s how history is made. The exact origin of the cocktail is unknown, but the most common historical information is that it was first created in Florence (Italy) in 1919 at Caffè Casoni, now known as Caffè Roberto Cavalli, located on Via de’ Tornabuoni. This gentleman’s cocktail was invented by Count Camillo Negroni, who asked bartender Fosco Scarselli to make his favorite cocktail “Americano” stronger by replacing soda with gin. To visually differentiate the new cocktail from its predecessor, Scarselli garnished it with an orange slice instead of lemon. After the new cocktail appeared on the bar menu, it immediately gained popularity. Later, the Negroni family founded the Negroni Distillery company and began producing a ready-made version of the drink called “Antico Negroni 1919”.

One of the first written mentions of the “Negroni” cocktail dates back to 1947, when director Orson Welles, in a report from Rome for the Coshocton Tribune, said, “Bitters are very good for the liver, but gin is bad for you. Here, they balance each other out.”

Negroni variations come in a wide range of flavors and ingredients, each adding a special touch to the classic cocktail. From the light and crisp Americano to the bold and rich Boulevardier, there’s a variation for everyone.

Variations:

– Americano: 1 ounce Campari, 30 ml sweet red vermouth, a splash of soda.

– Boulevardier: whiskey instead of gin.

– Old Pal: dry vermouth and Canadian rye whiskey.

– Agavoni or Tegroni: tequila instead of gin.

– Dutch Negroni: Genever for London dry gin.

– Negroni sbagliato: sparkling white wine or prosecco instead of gin.

– White Negroni: gin, Lillet Blanc, and Suze.

Just a reminder, we’re discussing the classic cocktail, so let’s move on to the recipe:

For a classic Negroni, you’ll need three ingredients:

– Gin

– Campari

– Vermouth

Each of them should be in equal proportions, 30 milliliters each. It’s better if the ice is one large piece rather than broken into several. It looks much more aesthetic. Put the ice in the glass and chill the glass. Pour out the resulting drops from the glass and fill it with the ingredients. When you’ve added everything – gin, vermouth, and Campari – garnish with an orange peel. I’ve noticed that when you squeeze a piece of peel and the essential oils get into the cocktail, it becomes even smoother. The taste of Negroni can vary due to the vermouth or gin. The gentleman’s cocktail is ready, and you can enjoy sipping it slowly, enjoying the beautiful place and company.

When I was in Florence at the famous Giggli bar, I met a bartender who made me different Negronis, and there was always a different vermouth that he let me taste beforehand.

Here’s a photo of the vermouth that I liked the most:

Often, on Aperetivo including nuts, crackers, and other small snacks are served with the cocktail. For me, Negroni is a rare drink that I enjoy, and it’s important for me to surround myself with good people, enjoy a beautiful place, and have conversations. And, of course, always look like a gentleman in the bar.