Negroni
February 28th, 2008 | Published in gin, liqueur | 7 Comments
As a very small number of people who visit this site may recall, I made a furtive, failed attempt at the Negroni more than two years ago. While I am proud that I’ve come this far in my cocktail knowledge since then, I can admit somewhat sheepishly that I had no idea what I was doing the first time and fell prey to a fiendishly altered abomination to the name “Negroni.”
Be that as it may, such failed attempts have produced the results I post today. After the recent rain, Los Angeles is bouncing right along into spring. The trees are greening, the allergies are aggravating and the weather is pushing the mercury past 70º during the lengthening, sunny afternoons. The evenings are even warming up, though there is still a little bite to the air, but that just means it is perfect weather for a drink that embodies those two opposing characteristics.
So let us now sing the praises of the Negroni! Oh, bitter, lingering, sweet, sweet drink! Your gorgeous color, your subtle hints of orange, the cool nip on the tongue laved away by the subtle sweetness of vermouth! How we miss thee when thou art not here! (Why yes, I have been reading Steinbeck’s translation of Morte d’Arthur, why do you ask?)
1 oz Campari
1 oz gin (Plymouth)
1 oz sweet vermouthStir with ice and strain into a cocktail glass. Garnish with flamed orange peel.
February 28th, 2008at 2:35 pm(#)
I really like Negronis. It’s a shame they aren’t seen on bar menus that much these days.
I had the rather amusing experience of ordering one in a bar recently. The bartender told me they didn’t carry Peroni and then told me he didn’t know what a Negroni was. I told him how to make one, and after he made it for me, he told me he couldn’t believe I could drink such a nasty tasting drink (not that he tried it).
I don’t have a lot of confidence in a bar where the bartenders think any drink made with gin is “nasty”. Won’t be going back there again.
February 28th, 2008at 3:10 pm(#)
I find it very hard to drink at any establishment where the bartenders pass judgement on your choices—especially if they have no idea how to mix anything beyond a whiskey sour.
February 28th, 2008at 3:44 pm(#)
It’s really a shame - it’s a lovely bar: wood paneling, tin ceiling, dim/not dark lighting … First warning sign should have been that night’s drink special: Chocolate-dipped Strawberry Martini. For reals.
February 29th, 2008at 12:30 pm(#)
ah, the Negroni. Too bad for that bartender… if you’re interested in Negroni variations, I posted one during the latest Mixology Monday roundup. Playing around with the different gins out there, and the different vermouths, not to mention playing with orange bitters, can yield so many different flavor profiles in this cocktail.
February 29th, 2008at 2:17 pm(#)
I like the Negroni. But I think a big reason may be that it’s the only drink recipe I can memorize. ;-)
February 29th, 2008at 2:29 pm(#)
Thanks, Keith. I’m sure my boyfriend will be interested in the variations. I have to physically remove the Campari bottle from his hands.
Craig—if you can memorize a Negroni, you can memorize a Sidecar: 1:1:1 brandy, Cointreau and lemon. Now you have two!
May 11th, 2008at 1:48 pm(#)
I’m delighted to see that some of youy are really interested in what is without question one of Italy’s (make that THE WORLD’S)best aperitivi. So how would you like the recipe for IL ULTIMO, as served in (on) the World’s Best Restaurant (the legendary ORIENT EXPRESS of course)? Bene!
1 measure BOMBAY SAPPHIRE GIN (FROM THE FREEZER!)
1 measure Martini Rossi Vermouth ROSSO (from THE FRIDGE)
1 measure Campari (also from the fridge)
1 1/8″ thick HALF-slice of orange
Place orange slice IN a martini glass (NOT on the edge!), add the Gin, the Vermouth, and then the Campari, stir very gently to mix, then SERVA!
NOW YOU KNOW THE TRUE MEANING OF NEGRONI..!