Campari Negroni
As the blossom blooms, parks become desirable lunch spots and the tube becomes hotter than the filling of a McDonald’s apple pie – it isn’t by chance that the classic, humble Negroni has seen such a resurgence in popularity of late. Served over a huge chunk of ice and garnished with a sliver of orange rind, it’s the perfect summer drink. Bitter and aromatic, a classic Negroni is the perfect appetite-building aperitif.
Allegedly first created in Florence, Italy almost 100 years ago, legend insists that the drink’s initial concoction was ordered by Count Camillo Negroni – requesting gin, instead of soda water, to strengthen his favourite cocktail; the Americano. Typically made with equal parts gin: red vermouth: Campari, the first two components may vary, though it’s the iconic Milanese spirit, Campari, that must remain constant.
To make matters even easier, Campari’s pre-mixed Negroni RTE is now available from British supermarket giants Tesco and Waitrose. Simply add ice, stir vigorously for at least 30 seconds and garnish with a classic orange rind or a slice of the fruit, containing the flesh. A sprig of fresh, bruised rosemary (although un-traditional) is a fitting accompaniment, too. With an alcohol content of 26%, the pre-mixed Negroni comprises equal measures of Campari (of course) with sweet red vermouth from Cinzano, plus a London dry gin from a ‘secret’ distillery. Nothing beats an expertly mixed Negroni with a subjective gin preference for each drinker, yet the pre-mixed bottle isn’t only convenient, it’s ideal for concocting a lazy drink at the end of a long, hot summer’s day – without compromising on flavour.
Not a fan of the standard Negroni? Joe St Clair Ford of Soho member’s club Disrepute has shared a selection of recipes which feature various twists, as well as a classic recipe. Saluti!
Ingredients
25ml Campari
25ml Bulldog Gin
25ml Cinzano 1757 Rosso
Method
Stir over ice and pour into a large rocks glass with fresh ice and garnish with an Orange Wedge and zest with a small piece of peel.
Ingredients
25ml Campari
25ml Wild Turkey 101
25ml Cinzano 1757 Rosso
Method
Stir over ice and pour into a large rocks glass with fresh ice and garnish with an Orange Wedge and zest with a small piece of peel. You can adjust the spec by increasing the Bourbon and serve it straight up like a Manhattan for a great after dinner nightcap.
“The ‘Mistaken Negroni’ was created by accident at Bar Basso in Milan when the bartender mistakenly grabbed the Prosecco and added it instead of gin and thus inventing a fresh, lighter twist on the classic.”
Ingredients
25ml Campari
25ml Cinzano 1757 Rosso
Top with Prosecco
Method
Stir the Campari and Vermouth in a large rocks glass with ice and then top with Prosecco. Garnish with an orange slice.
Campari’s pre-mixed Negroni is available from Tesco and Waitrose, RRP £19.00.
