Negroni Week
Celebrating
a Classic
It's always fun watching a brand-new bartender taste their first Negroni. Enchanted by the bright red elixir before them, but aware of the smug expressions worn by more seasoned drinkers, there is an expectation that this is some twisted hazing ritual from which there's no backing out. And they're not far off. Their nose inevitably wrinkles as a complex cacophony of distilled botanicals fries the senses. Led fearlessly by the gentian root in Campari, the initial profile gives way to a lingering bitterness sure to overwhelm a fresh palate. "Wait, it's supposed to taste like that?" The ritual is complete; the fresh blood initiated. Sure enough, they come back for another sip.
It's not long before they're ordering Negronis for themselves, adding personal modifiers, substituting the gin for rum, whisky or mezcal and experimenting with using Amari to balance their recipes. They have unknowingly embarked on a quest to learn a truth about fine drink mixing that Italy and their neighbours have known for centuries: bitter flavours light up the soul. There is a gripping, electric romance to the flavour of a Negroni; a herbaceous waltz of flavours dancing between sips. It's bracing, sexy and casually sophisticated. It is, in our opinion, the world's best acquired taste.
The craft of mixing drinks and storytelling are intrinsically intertwined. As such, the annals of mixology contain a million stories - and very few peer-reviewed facts. It is generally accepted that the Negroni came about as so many modern classics do; when someone asked for their regular libation but "make it stronger". In the early 1900s, Count Camillo Negroni ordered his usual Americano from bartender Fosco Scarselli at the Casoni Bar in Florence but asked for a little extra stiffness. Swapping the soda for gin seemed to do the trick, as locals were soon dropping in for "one of Count Negroni's drinks" - soon streamlined to just a Negroni. Many would argue that the Negroni recipe was established much earlier, in conjunction with the development of Campari. Some even suggest the Count was a Campari fabrication to help market the cocktail that would soon put their bottle in every decent bar in the world. There are those who say France beat them to it with the Boulevardier, whilst others claim it was the Dundorado from Chicago that came first. The correct story? Well, we say it's the one you like best.
The Negroni would dip in and out of popularity, along with new world cocktails in general, but is enjoying a hell of a revival in the post Milk & Honey era cocktail renaissance of the 21st Century and the (now plateauing) craft gin revolution. It's not uncommon to see venues with 10 or more Negroni variations on their menu, and it's very uncommon to find a bar worth its salt rim that won't stir you up a stiff original.
Here's ours:
25ml Lind and Lime Gin
25ml Campari
25ml Sweet Vermouth
Play with the ratios as much as you like. Stir over ice, strain over more ice, and garnish with an orange peel. Keep it simple. We like using Dolin Rouge Vermouth as the delicate viscosity and gentle spice play perfectly with Lind & Lime to make a balanced, refreshing Negroni. For the sweet tooths, try it with the syrupy vanilla of Antica Formula, or Punt E Mes for seasoned Amaro drinkers.
Bartenders will argue, until long after closing time, over whether an orange peel or orange slice is the more appropriate garnish. To us, that just sounds like an excuse to make two. Head over to our shop now to get your own bottle of Lind and Lime Organic Gin, and embark on your Negroni journey.
Happy Negroni Week!
Remember, always, to enjoy your drinks responsibly and in moderation.