My favorite Italian cocktail!
I was asked to prepare these for an Italian-themed dinner party recently. AND…actually, as international Negroni Week is approaching, (Monday, September 14 – Sunday, September 20, 2020), I thought I’d give you time to prepare.
This classic cocktail was first created for Count Camillo Negroni in 1919 at Florence’s Café Casoni.
“A great Negroni is pure cocktail alchemy, melding three aggressive ingredients into something magical”. – the Skillet
I’ve researched a number of recipes. Most call for equal amounts of gin, Campari and sweet vermouth.
According to Negroni Week sponsors, Imbibe Magazine and Campari,”the celebration is typically in June, but in light of the challenges that the COVID-19 crisis is posing to bars and restaurants worldwide, we’ve made the decision to postpone Negroni Week until September 14 – 20, 2020. Considering the incalculable losses that bars, bartenders, and hospitality workers are facing because of the crisis, we’re dedicating ourselves to finding ways that Negroni Week can best support these bars and workers. Negroni Week was created to support and celebrate the hospitality world that we love so much, and there’s never been a greater need to express this—so in partnership with our sponsors, Campari, Cinzano, Bulldog Gin and Bols Genever, our goal for 2020 will be to make this the most meaningful Negroni Week yet. We’ll share updates as we have them, and we look forward to celebrating with all of you once we get to the other side of this crisis”.
Learn more about Negroni Week; how you can contribute, and where to enjoy one! I know you will become a fan too!
The recipe below is a bit “stiffer” with more gin; I personally like this recipe best. All the suggested ingredients are available at your local neighborhood Bev Mo.
2 ounces London dry gin (Tangueray, Beefeater or gin of choice)
3/4 ounce Campari
3/4 ounce red sweet vermouth (Antica Carpano or Dolan)
In a tumbler filled with ice, stir together the Campari, gin, and vermouth. Strain into a martini glass, or serve over ice. Garnish with an orange peel.
Salut! – Chef Charlie
This version on a single large ice rock I enjoyed at the Solbar at Solage Resort in Calistoga. Highly recommend this amazing property for a stay, meal or… a Negroni!
