Classic Cocktails: Negroni

By Natalie Bovis

In Italy, in the mid-1800s, a mixture of Campari and sweet vermouth became fashionable. Over the following decades, the drink was topped with sparkling water, garnished with a slice of orange and called the "Americano" because of its popularization by American tourists. This low-alcohol sipper is still a deliciously refreshing treat.

However, around 1920, the infamous Count Camillo Negroni visited the Bar Casoni in Florence. The story goes that the count had spent a few years in the United States, where he satisfied an appetite for pre-Prohibition drinking, gambling and adventure. He had also spent time in England, where he developed a taste for gin. So, when he bellied up to the barman in Florence, he explained that he fancied something like an Americano but slightly stronger. He requested gin instead of sparkling water, and—presto!—the Negroni cocktail was born.

The Negroni is one of those classic drinks that anyone studying mixology (the history of spirits and classic cocktails) will learn to make—and love—early on. It's a remarkable blend of equal parts gin, sweet vermouth and Campari (a bright red, bitter Italian liqueur). The ratios can be slightly adjusted to suit an imbiber's personal taste of stronger, sweeter or more bitter, if necessary.

This style of drink is stirred with ice, never shaken. (General rule: A drink with all spirits is stirred, while one with dairy, egg or citrus is shaken.) The Negroni can be strained and served up in a cocktail glass, or on the rocks. It is garnished with a flamed orange peel.

How to flame an orange peel: Slice a round piece of orange peel, about 1 inch in diameter. Hold the circular peel over the surface of the drink with one hand, the outer skin closing, facing a lit match held in the other hand. Quickly squeeze the orange peel to release the flammable natural oils, resulting in a burst of flame, adding drama and subtle flavor to the drink.

Natalie’s Negroni

Like chefs, bartenders with a strong education in classic recipes sometimes experiment with creative twists on established drinks, without losing the integrity of the original. One of my favorite home versions of the Negroni resulted from pulling back slightly on the sweet vermouth and adding a little freshly squeezed grapefruit juice (amazing with both Campari and gin). Returning full circle, I topped it with a splash of sparkling water, giving a nod to the Negroni's predecessor, the Americano.

  • 1 ounce gin
  • 1 ounce Campari
  • ¾ ounce sweet vermouth (keep opened bottle refrigerated)
  • ¾ ounce freshly squeezed grapefruit juice
  • splash Perrier Pink Grapefruit sparkling water
  • Garnish: slice of grapefruit

Build this drink in a tall, ice-filled Collins glass by pouring in all ingredients, and give a quick stir to mix.

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