CLASSIC pasta negroni
         

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An Italian classic cocktail: a negroni. One of our favorite summer-time imbibes. But it also has been described as an "acquired" taste -- an "acquired taste" being something I like but you probably won't.

History: in the early 1860's in Florence, Gaspare Campari, the creator of tghe eponymous apertif, had a bar where he enticed his customers in tasting his bitter concoction -- a mixture of spices, herbs, bark and fruit peels. The Italians noticed that the visiting Americans, especially during prohibition, loved the drink so they labeled it an "Americano".

However, before it became the Americano, in the early 1900's, the Italian Count Negroni, a frequent caller at Campari's bar, wanted a little more zip in the basic Campari and soda drink. He asked the bartender to use gin rather than soda water. Presto: the Negroni

for the drink:

  • one and one-half ounces Campari
  • one and one-half ounces sweet vermouth
  • one and one-half ounces gin
  • decorate with an orange wheel or twist

Pour the ingredients into an ice-filled shaker. Stir vigourously (no need to shake). Pour into an old-fashioned glass and add the garnish.

 negroni sbagliato 

The house specialty at the Bar Basso in Milan translates as "wrong" or "mistaken" Negroni -- a fitting name born from a happy mistake. One night the bartender was reaching for the gin for a classic Negroni when he grabbed a bottle of spumante by accident. The customer wanted to give the mistake a try -- an instant hit. Try it, and imagine you are at the Bar basso!

simple: same as above except add one and one-half ounces of dry spumante (prosecco) to the mix rather than the gin.

Enjoy!


 

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