In his definitive book on the matter, The Negroni: Drinking to La Dolce Vita, renowned bartender and drinks historian Gary Regan credits the creation of this delectable aperitivo to a Florentine nobleman named Count Camillo Negroni who, in 1919, demanded that his local bartender whip up an Americano with more kick to it. The Count, who had notoriously spent time in the States wrangling rodeo bulls, was not a man to be trifled with, so bartender Fosco Scarselli complied, swapping out club soda for gin to deliver the added oomph Count Negroni desired. In the process, Scarselli bequeathed us with a drink for the ages, simple to make and even simpler to sip in the afternoon sun.
- Never shake a Negroni! Stir, stir, stir. Always!
- Once mixed, strain into a rocks glass and add fresh ice, preferably larger cubes (think 1x1 cubes).
- If you prefer the drink up, use a chilled coupe glass.
- Serve with an orange twist garnish (the sacred garnish), grapefruit twist if you’re feeling adventurous.
Mix it Up
For a boozier take on the classic Negroni, add half an ounce more of gin to the mix. For a drier, smaller version keep the gin ratio the same and cut the the Campari and sweet vermouth to three-quarters of an ounce.
Recommended Gins: Beefeater, Tanqueray, Plymouth, Aviation, Ford’s Gin, Greenhook Ginsmith Dry.
The Bronx is not a take on a Manhattan, as you might think. Rather, it’s a variation on a Perfect Martini. The cocktail dates back to the very early 1900s when a customer challenged Waldorf Astoria bartender Johnnie Solon to create a brand new cocktail. Solon shook up a mixture of gin, fresh orange juice, and sweet and dry vermouths. When the wai...