Since 1919 the world has been enjoying the Negroni. A record goal for a cocktail that brings its first courses very well and with great class 100 years. A long period of time that has seen him conquer the world, becoming theItalian aperitif more drunk on planet Earth. And he has seen it succeed even in the United States, ie the land to which somehow (also) the births must. Yes, because the Negroni is the variant Italian (but it would be more correct to say "Florentine" since he was born at the Caffè Casoni in via de 'Tornabuoni)American, a very fashionable cocktail between nineteenth century and the twentieth century, whose recipe was "revised" by the adventurous With you Camillo Negroni and from the bartender Fosco Scarselli, looking for a more robust cocktail.
The recipe therefore kept red vermouth and Campari bitters but replaced soda col gin, to give a stronger and greater touch gradation, but without changing the color. And finally one was added lemon slice, then replaced with orange, to the cocktail served in cups from hearty. Ice, probably at the beginning no: too expensive and difficult to find. This is how the "American in the manner of Count Negroni" was born, soon to become "Negroni" for everyone and everywhere drink able to gather in a glass America, England and Italy.
Simple? Yes but only if …
The Negroni recipe is indisputable: a third of red vermouth, a third of bitters and a third of gin. Simple? Less than it seems, given that these three ingredients have different intensities and weights, and therefore tend not to blend uniformly. So here's a first one makeup "Stolen" from the barman: the three liqueurs must be placed in this order gin, vermouth is bitters and the glass must be a low tumbler and very cold, already filled with ice. Beware of the "ice factor": it must be very cold (the ideal is a temperature between -18 and -23 ° C), because so yes melts slowly without watering the Negroni too much and keeping his character until the last sip. Others secret from professionals: it is not enough to mix it must also "raise up" the ice inside a highball, the shaped glass cylindrical.
Go with the twist. Even wrong
Such a timeless and contemporary cocktail could only inspire i mixologist from all over the world who have created so many "twist". Some very successful. From the creativity of Giorgio Bargiani, today star of the award-winning Connaught Bar in London, was born on Martini Negroni cocktail, which from Florence ended up in the drink lists of the best places on the planet. Although the first revisitation of the Negroni made in Italy, and immediately became famous, is the Cardinale: 3/6 of gin, 2/6 of dry vermouth and 1/6 of Bitter Campari. To create it over the years 50 has been Giovanni Raimondo, barman of the Hotel Excelsior in Rome, for the cardinal Spellman, nicknamed "The American pope", who did not disdain the "sweet life" of via Veneto. Although, perhaps, the best proof of planetary fame del Negroni is in the success of his "I wish but I can not": that is that Wrong Negroni, which would not exist without the "correct" one. To create it, in Milan, over the years 70, was Mirko Stocchetto of the Bar Basso, which for an involuntary exchange of bottles, used it brut sparkling wine instead of gin. And a few others mistakes they were so easily forgiven …
Manuela Soressi
March 2019
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