The origins of the Negroni cocktail date back to 1919 in Italy, at the Caffè Casoni in Florence. The particularly flamboyant Count Camillo Negroni entered Caffè Casoni and asked bartender Fosco Scarselli to prepare something a little stronger than his favourite Americano cocktail. Using the Americano cocktail as a base, Fosco replaced the soda water with gin and then changed the garnish from lemon to orange, giving rise to the Negroni cocktail.
Orson Welles once wrote: ‘Bitter is good for the liver, gin is bad for your health. They balance each other out.’ The Negroni is a simple cocktail to prepare, but thanks to its 1:1:1 ingredient ratio, it has a wonderful complexity and balance of flavours. The Negroni is a bitter cocktail with a fruity sweetness provided by the vermouth and orange garnish.
Negroni was created as an aperitif, so it is best to drink it before a meal, especially in the warm summer months, but there are fans of this cocktail who also like it as a drink to aid digestion. Tips before you start Before you start, there is one important thing to note - Negroni is stirred, not shaken. Negroni can be served with ice, but it is worth using larger ice cubes to avoid dilution in the hot summer months. To get the best out of this cocktail, make sure you use a good quality gin, such as Sipsmith or Bombay Sapphire. You should also make sure that the vermouth is sweet and that the Campari is of the same quality as the other ingredients. Many people ask if Aperol can be used instead of Campari. The short answer is yes, if you want a lighter, summer version of Negroni, simply replace the Campari listed in the ingredients below with Aperol.
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