Tag: Negroni

Alpine Negroni Cocktail – Salt & Pepper – Italian Cuisine

Alpine Negroni Cocktail - Salt & Pepper


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1) Pour some ice cubes in the tumbler

2) First pay the gin, then bitters and vermouth, measuring them with the dispenser. Mix with a spoon (cocktail spoon) to lighten the alcoholic notes of the 3 ingredients.

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The Negroni in a Sicilian key. Here is the recipe – Italian Cuisine

Negroni D'Altavilla


The Negroni D'Altavilla designed by the bartender Gianluca Amoni brings the famous cocktail invented 100 years ago directly on the slopes of Etna

Florence, 1919. The count Camillo Negroni, with the complicity of Angelo Tesauro, barman of the elegant Caffè Casoni in Via de 'Tornabuoni, invented his own personal version of the Americano, a particularly popular cocktail in those years. And he did it by saving the Campari and also the red vermouth, but replacing the soda with something a little bit stronger. The gin, to be precise. Thus was born a drink destined to become a legend and to reach 100 years of life brilliantly, without ever losing its charm: the Negroni, in fact. But what would have happened if the dear count had decided to leave Tuscany and leave for the Sicily, maybe to put yourself on the trail of another high-ranking family like the Altavilla family? It is from this imaginary cross between houses, historical periods, territories and suggestions that the Negroni D’Altavilla, an alternative – and very Mediterranean – version of the iconic drink developed by the bartender of Mixology Bar from Milan Gianluca Amoni.

The Sicilian alternative

"This cocktail is the fruit of work that has been going on for years, but has its roots in my personal experience", Amoni tells us. «My mother is originally from Ragusa, and I still remember when I was a child I spent summers at my grandparents' house. Those fragrances, those flavors, those products that still come to my mind today were the basis for creating this recipe . Here then is preserved the "1/3 + 1/3 + 1/3" rule, which wants the three main ingredients used in the same proportion. But the protagonists change in the glass: Campari remains, as a bitter, enhanced by a teaspoon of china Clementi, to push on the bitter notes; gin is flavored with carob, left to infuse for about a week; and instead of vermouth theEtnabitter, with its notes of orange, almond and honey.

A bitter that smells of Etna

Defining the etnabitter is not easy. A little vermouth, a little bitter, a little aperitif in the broadest sense: this product, which takes its name from the famous Sicilian volcano, presents itself in all respects as a wide-spectrum liqueur, to be tasted with some ice cubes to savor all the Mediterranean nuances – ranging from citrus fruits to aromatic herbs, starting from a base of Sicilian wine -, or to be used as a new, original ingredient in mixing. Bitter, yes, but with an abundance of sweet notesin short, that make it particularly soft on the palate. Like a Sicilian pastry, but with 18% alcohol. Not bad.

The recipe of the Negroni D’Altavilla

"Compared to the traditional Negroni, in this variant the initial note changes, which inevitably becomes more fresh and Mediterranean, while the bitter remains as background", explains Gianluca Amoni, whose cocktail was recently selected and applauded by the Negroni Club of Pisa. Here is his recipe for a special tribute to 100 years of the Negroni, to prepare and taste imagining the good Count Camillo lying in the sun of Noto and surroundings. With glass on hand, of course.

Negroni D'Altavilla

Negroni D’Altavilla: the recipe

5 cl of gin flavored with carobs
5 cl of Etnabitter
5 cl of Campari
A teaspoon of China Clementi
Lemon peel, sage and rosemary to complete the cocktail.

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The first 100 years of the Negroni – Italian Cuisine

The first 100 years of the Negroni


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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