The beloved Negroni has quite the history.
Its savvy and sophisticated image has captivated those for years. It has a traceable history that goes back to the early 20th century.
The popular Italian cocktail had its starts in Florence in 1919 at Caffé Casoni. Count Camillo Negroni created the drink by asking the bartender, Fosco Scarselli, to intensify an Americano, his favorite cocktail. Fasco added gin rather than the normal soda water and garnished it with an orange instead of a lemon.
The drink was a success and the Negroni family founded Negroni Distillerie in Treviso, Italy. It was there they began to produce and sell the Antico Negroni, what we would call an RTD today.
The American actor Orson Welles was working on the film, Cagliostro in 1947, when he gave his take on this new drink called the Negroni. “The bitters are excellent for your liver; the gin is bad for you. They balance each other.”
There are many variations of the drink but the most well-known one includes gin, vermouth, Campari, and an orange peel. Mixing up this classic drink is simple, but the right ingredients are important. The key is finding the right gin-vermouth that doesn’t overpower the bitter and bold flavors of Campari. Impress those around you by shaking one up or ordering it at the bar.
Here’s our favorite recipe for the refreshingly bitter Negroni:
- 1 oz. Gin
- 1 oz. Campari
- 1 oz. Sweet Vermouth
- Orange Twist (for Garnish)
Preparation: Add all liquid ingredients to a mixing glass with ice. Stir until chilled and strain into a rocks glass with fresh ice. Express an orange peel over the top of the drink and drop it in as a garnish.