The Bar Journal

[vc_row][vc_column][vc_column_text]

Another year older, Another year wiser…

…yes, after the worldwide celebration that took place last year for the 100th Anniversary, we come back this year for another week of glorification of the mighty Negroni.

Nothing can beat a pleasant Aperitivo before an Italian meal… from a glass of vermouth to a palate-cleansing Sgroppino, from evergreen Negroni to new twists on Venetian Spritzer.

But when we talk about Italian classics, and especially Aperitivo, your mind always leads first you to one drink. First created in 1919/20 at Florence’s Café Casoni when the Count Camillo Negroni asked the bartender Fosco Scarselli for a stronger version of his favourite cocktail, the Americano. At that point, the bartender substituted the soda water for gin (equal parts of the three ingredients) and added a slice of orange to the typical lemon garnish.

The notes of this bittersweet drink have inspired many bartenders over the years. Negroni Sbagliato, The Contessa, Amber Negroni, Negroni Bianco and Boulevardier are just a few of the many variations… Let’s explore some of the most requested by the consumers which have made this masterpiece one of the most sold cocktails over the past decade.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_hoverbox image=”4670″ primary_title=”Cardinale” primary_title_font_container=”color:%23ffffff” primary_title_use_theme_fonts=”yes” hover_title=”Cardinale” use_custom_fonts_primary_title=”true”]

• 1 part gin
• 1 part extra dry vermouth
• 1 part bitter aperitivo

[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”4674″ primary_title=”Bijou” hover_title=”Bijou”]

• 1.5 parts gin
• 1.5 parts sweet vermouth
• 1 part green chartreuse
• 1 dash orange bitter

[/vc_hoverbox][/vc_column][/vc_row][vc_row css=”.vc_custom_1600438347914{padding-top: 30px !important;}”][vc_column width=”1/2″][vc_hoverbox image=”4672″ primary_title=”Old Pal” hover_title=”Old Pal”]

• 1 part rye whiskey /100 proof
• 1 part bitter aperitivo
• ½ part white vermouth
• ½ part extra dry vermouth

[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”4675″ primary_title=”Boulevardier” primary_title_font_container=”color:%23ffffff” primary_title_use_theme_fonts=”yes” hover_title=”Boulevardier” use_custom_fonts_primary_title=”true”]

• 1.5 parts bourbon
• 1 part sweet vermouth
• 1 part bitter aperitivo

[/vc_hoverbox][/vc_column][/vc_row][vc_row css=”.vc_custom_1600438347914{padding-top: 30px !important;}”][vc_column width=”1/2″][vc_hoverbox image=”4671″ primary_title=”Negroni Bianco” primary_title_font_container=”color:%23ffffff” primary_title_use_theme_fonts=”yes” hover_title=”Negroni Bianco” use_custom_fonts_primary_title=”true”]

• 1 part gin
• 1 part extra dry vermouth
• 1 part ITALICUS Rosolio di Bergamotto

[/vc_hoverbox][/vc_column][vc_column width=”1/2″][vc_hoverbox image=”4676″ primary_title=”Negroni Sbagliato” primary_title_font_container=”color:%23ffffff” primary_title_use_theme_fonts=”yes” hover_title=”Negroni Sbagliato” use_custom_fonts_primary_title=”true”]

• 1 part sweet vermouth
• 1 part bitter aperitivo
• 1 part prosecco

[/vc_hoverbox][/vc_column][/vc_row][vc_row css=”.vc_custom_1600438413295{padding-top: 30px !important;}”][vc_column][vc_column_text]

1930c The Bicicletta, or Bicycle, cocktail.   The aperitif was named after the elderly men who swerved all over the road while riding home after a few afternoon drinks at the café. The Bicicletta is essentially a early version of the modern Venetian Spritzer.

2 parts Dry White Wine
1 part Bitter Aperitivo
1 part Soda (optional)

1950c The Cardinale. During La Dolce Vita many people hang out in Via Veneto and Hotel Excelsior, letting themselves be pampered by Capobarman Giovanni Raimondo, a leading actor in Roman bartending. Among these people, Cardinal Shumann, a well-known German Cardinal.

The Cardinal usually had a revisited aperitif prepared by the barman: in a wine glass with ice cubes, he blended gin, bitter and Riesling wine from Moselle, and then added 2 cloves, cinnamon and lemon peel.

3 parts of London dry Gin
2 parts Riesling Rhine wine
1 part Bitter Aperitivo

1967c The Bar Basso in Milan, is credited with the invention of the Negroni Sbagliato (“mistaken Negroni”), a sparkling take on the Negroni made with Prosecco instead of gin.

1 part Sweet Vermouth
1 part Bitter Aperitivo
1 part Prosecco

1990c During the late 1980c and starts of the 1990c, with vodka being the most consumed spirit in Italy, The Negroski was born, a simple twist of the classic Negroni  with the difference that vodka intervenes instead of London dry gin. Bitter and red vermouth remain the same.

1 part Vodka
1 part Bitter Aperitivo
1 part Sweet Vermouth

The serve and the garnish are subject to variation as some of them work better straight up rather than over ice or with better with a twist releasing the oils rather than a slice giving some sweetness but something can’t be denied when making a Classic Negroni:[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1600438347914{padding-top: 30px !important;}”][vc_column][vc_hoverbox image=”4646″ primary_title=”Classic Negroni” primary_title_font_container=”color:%23ffffff” primary_title_use_theme_fonts=”yes” hover_title=”Classic Negroni” use_custom_fonts_primary_title=”true”]

• 1 part gin
• 1 part sweet vermouth
• 1 part bitter aperitivo

Build in a rock glass over ice, garnish with a slice of orange, stir and serve.
Nothing more, Nothing less[/vc_hoverbox][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

SALUTE![/vc_column_text][/vc_column][/vc_row]