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The History of the Negroni Cocktail 

A TRADITIONAL ITALIAN APERITIVO

Article by Christina Barrueta

Photography by Christina Barrueta

The Negroni, a traditional Italian aperitivo, has long been one of my favorite cocktails. Its distinctive ingredient is Campari, a bitter liqueur made with a closely-guarded formula developed in 1860 by Gaspare Campari in Novara, Italy. Comprised of alcohol infused with a cornucopia of fruit and herbs, for decades Campari's vivid color was due to carmine dye, a natural derivative of cochineal beetles. Though this practice was discontinued in 2006, you'll still find Campari's presence in the Negroni announced by its ruby-red hue. 

The most popular story of this cocktail’s origin dates to the early 1900s and involves a Count Camillo Negroni. Lore has it that the Count, a regular at Caffè Cassoni in Florence, Italy, asked bartender Fosco Scarcelli to bolster his Americano (Campari, sweet vermouth and soda) with gin instead of soda. With three simple ingredients, a new libation was born. 

The classic proportions are equal parts gin, sweet vermouth, and Campari. Garnishing with an orange slice or twist underlines the bitter orange component of Campari. A refreshing Negroni - a little dry, a little sweet, and a little bitter - is the perfect aperitivo or “palate opener” before a splendid Italian feast, or at any time.  

Ingredients

  • 1 oz gin
  • 1 oz Campari
  • 1 oz sweet vermouth
  • Garnish: orange slice or orange peel

Steps

  1. Fill a mixing glass with ice. Add gin, Campari and vermouth, and stir until well-chilled.
  2. Strain into a rocks glass filled with fresh ice cubes or one large cube. (Alternatively, add ingredients to the rocks glass and stir to combine).
  3. Garnish with an orange slice or twist.

For a bubbly variation known as the Negroni Sbagliato (sbagliato means "incorrect" or "mistake"), substitute prosecco or your favorite sparkling wine for the gin and serve in a flute.