So, you’re hanging out with your buddies, and they’ve decided that the latest round of revelry should be fueled by cocktails. As you peruse the vast array of ingredients and mixers, however, all you find is a saccharine sea of syrups, sodas, and fruit juices that fail to compliment your bitter, dead heart. You’re not the kind of lost soul who would indulge in colourful and sweet abominations; instead preferring an understated, classy, and delicately bitter drink where the only mixers present consist of more booze. If you can relate to this state of affairs, then perhaps the perfect drink for you comes in the shape of the indomitable Negroni cocktail.
This divisive boozy beverage isn’t for everyone, however, with approximately half of all humanity reelling with horror after their very first sip. Much like marmite, Adam Sandler, or accordion music, though, you will either love or hate the iconic Negroni cocktail, but once converted, your life will never be the same again.
The Indomitable Negroni Cocktail
Equipment
- 1 Lighter
Ingredients
- 35ml Tanqueray No. Ten (or similar London Dry Gin)
- 30ml Good Quality Sweet Vermouth
- 30ml Campari
- Half A Slice of Orange
- Orange Peel
Instructions
- First off the bat, chill all of your ingredients and major components. Your Gin can live in the freezer until you've drank it all, while the Campari and Vermouth can happily dwell in the fridge. In addition, pop your glass and mixing jug in the freezer 10 minutes before you plan to use them
- Remove the mixing jug from the freezer and fill it half way with fresh ice
- Add 35ml London Dry Gin, 30ml Sweet Vermouth, and 30ml Campari. Then smoothly stir for around 15 seconds
- Take your lowball glass from the freezer and add a big lump of the finest ice you can get your hands on. Then gently strain the Gin, Vermouth and Campari mix over it, being careful not to agitate the liquid
- Cut a coin-sized piece of Orange Peel, hold it between your thumb and forefinger with the Orange part facing the glass and bending inwards. Fire up a lighter, hold it about 2cm in front of the peel, then give it a light squeeze. You should see some small flames jump out as the Oils in the Orange Peel catch fire
- After 1 or 2 seconds, extinguish the flame, then run the freshly flambéed Orange Peel around the rim of the glass before setting it aside
- Garnish the drink with half a slice of Orange, then sit back and sup on your freshly made Negroni
Nutrition
How to Create the Ultimate Negroni Cocktail
Get the Best Gin for the Job
If you’ve made it this far, then you’re probably on a mission to create the most satisfying Negroni in town. As a consequence, you should therefore stock up on the best possible gin for the job and make no compromises. To make the very finest Negroni, you will require a slightly over strength London Dy Gin that can hold its own without overshadowing the Vermouth and the Campari. Through my own endeavours, I have settled on Tanqueray No Ten as my absolute Gin of choice for this style of drink due to its impressive flavour profile and powerful kick.
Campari
Despite what you may have read on the vast interweb of things, you will find no substitute for Campari for making a Negroni. This bitter Italian aperitif forms the backbone of the cocktail, and switching to something else will leave you with a drink that certainly isn’t a Negroni.
Red Vermouth
Back in my bartending days, all we had to hand was a bottle of Martini Rosso. As I have widened my booze-based horizons in a bid to find the best the world has to offer, however, I have learned that it isn’t the best Vermouth for the job. These days, I keep a bottle of Cocchi Vermouth Di Torino on hand for my Negronis. However, for those looking to lighten the budget a little, Dolin Rouge will make for an excellent and wallet friendly alternative.
The Rule of Thirds
If you look at any Negroni recipe online, you will find they generally agree that you should serve the three core components of the cocktail in equal measure. I, however, am not truly convinced of the balance that this combination provides. When I make mine, I like to mix the same amounts of Campari and Vermouth, but go a little heavy on the gin. You, on the other hand, may differ in your opinion, so feel free to experiment until you arrive at the combination that suits you.
The Origin of the Negroni Cocktail
As legend would have it, a gambler and occasional cowboy called Count Camillo Negroni first invented the Negroni in 1919 when he asked his regular bartender to supercharge his usual Americano cocktail, a mix of Campari, Vermouth and soda, who genially responded by replacing the fizzy stuff with gin. On closer inspection, however, certain or all aspects of this tale appear fabricated, including the very nature of the infamous count himself.
Further digging into the Negroni lineage reveals another dubious claimant to the invention of the famous drink. The erstwhile French general, Pascal Olivier Count de Negroni, has had his name tied to its origin in an account made all the more amazing as it pre-dates the invention of Campari.
In actual fact, the Negroni cocktail seems to have evolved over time from other drinks such as the Camparinete and the Boulevardier, with both tipples featuring Campari and vermouth paired with a strong liquor. The Boulevardier uses Bourbon as its base spirit, while the Camparinete features all the components of the Negroni, but in a more gin forward mix.
Over the years, alternative versions of these cocktails seem to have developed into what we know as the Negroni today, with the reasons behind that particular long-lasting moniker apparently lost to time.
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