Negroni O’Clock

In Italy, it’s always time for a classic Negroni and today we will share a recipe by Tommaso Cecca, head barman of the Camparino, Milano.

Legend tells that just over one century ago, Count Camillo Negroni asked his friend, bartender Forsco Scarselli, in an elegant Florentine Bar, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin. However there was a twist – the bartender added an orange garnish, thereby creating the Negroni.

This ruby red cocktail took off, and later the Negroni family decided to open a Negroni Distillery in 1919, in Treviso. It didn’t take long for this drink to make its way around the world. But how easy is it to create? Tommaso Cecca, head bartender of Camparino in Galleria Vittorio Emanuele, Milano, explains to us its process: because despite the precise distribution of each ingredient, there are a few mixology tips that take a simple Negroni to a whole new level.

Negroni

Let’s begin with its components: essentially, Negroni requires Campari, Vermouth and Gin in equal parts – therefore one third of each. Next, each ingredient must follow a specific order. First, we begin with the Vermouth, next the Campari and finally the Gin. Everything must be mixed with a lot of ice, and finally served in Tumblers, filled with ice cubes and garnished with a slice of orange – voilà, you have your Negroni.

To summarise then, for your classic Negroni, Camparino’s recipe is: 1/3 Campari, 1/3 Vermouth of Torino, 1/3 Gin bulldog London dry gin, ice and an orange slice. Cheers!