Stir and strain
Chilled old fashioned
Orange slice
Pour all ingredients directly into a chilled old fashioned glass filled with ice, Stir gently.
This iconic drink is often garnished with an orange peel, a detail that enhances its aromatic profile. According to the IBA (International Bartenders Association), the classic Negroni cocktail should be built over ice in an old-fashioned or rocks glass and garnished with a slice of orange, reminiscent of other beloved cocktails like the Old Fashioned or Spritz, but without the soda.
There are several common variations of the Negroni cocktail, including substituting an orange peel or even a lemon peel for the traditional orange slice, particularly outside Italy. Some prefer to stir the cocktail before pouring it over ice, while others might stir and serve it straight up for a slightly different experience.
The origins of the Negroni cocktail are somewhat shrouded in mystery. The modern version, a perfect balance of gin, vermouth rosso, and Campari in equal parts, served over ice, differs from its earlier incarnations. Notable cocktail historians like Wondrich and Difford have provided valuable insights into its evolution.
It is believed that the Negroni originated as a short, American-style cocktail in 1920s France, akin to the Old Pal and the Boulevardier. During the 1930s and early 1940s, it was commonly enjoyed as a 2:1:1 drink, served up, known as the Campariete. By the late 1940s, this short drink had taken on the name Negroni, influenced by a similar Italian-style drink comprising vermouth and soda with a hint of Campari and gin, served over ice. Alternatively, it might have evolved from the Milano–Torino or Americano, which were equal parts vermouth and Campari with a splash of gin and soda. By the mid-1950s, the name “Negroni” had firmly established itself, and the preferred ratio became 1:1:1, served over ice without soda.
The Negroni cocktail made its way into popular culture through travel writers who documented their experiences in Italy and the Mediterranean. Early descriptions often portrayed it as a long drink with vermouth and soda, accompanied by small amounts of Campari, gin, and occasionally Angostura bitters, much like a vermouth-based spritz.
One of the earliest mentions of the Negroni by name came from Orson Welles in 1947. While working on the film “Cagliostro” in Rome, he described the drink in a letter to the Coshocton Tribune: “The bitters are excellent for your liver, the gin is bad for you. They balance each other.” Later, more detailed accounts appeared in Horace Sutton’s “Footloose in Italy” (1950) and Rupert Croft-Cooke’s “Tangerine House” (1956), which described a recipe involving a dash of Angostura bitters, Campari, vermouth, gin, lemon peel, and soda water.
In summary, the Negroni cocktail is a timeless classic that has undergone various transformations and adaptations over the decades. Its balanced bitterness and complexity continue to captivate cocktail enthusiasts around the world. Cheers!
Want to publish an article? Please, feel free to contact us.
