Negroni: A Summer Essential

This Italian cocktail originated with Count Camillo Negroni, who regularly visited the Casoni Bar in Florence. It is said that he ordered his usual cocktail, an Americano, with a little gin. The resulting drink later became known as the Negroni (Classic Cocktails, by Salvatore Calabrese, (c) 1997).

So let's begin at the beginning. First, know that Italians love bitter. From the bitter, peppery bite of broccoli rabe, to beverages like Campari and Fernet Branca. So it seems only natural, that the Italians would balance the bitterness of Campari with the sweetness of sweet vermouth. Voila! Enter the Americano (half Campari and half sweet vermouth). Although the first Negroni probably didn't equalize the proportions when gin was added, modern bartenders (and I) now make a Negroni, as follows:

The Negroni

1 oz Campari

1 oz Gin

1 oz Sweet Vermouth

Into an Old Fashioned glass, place a little ice, then add the ingredients and stir well. Garnish with an orange slice. I, personally, find the orange slice a bit too sweet, so I prefer a slice of lemon or lime. If you make a Negroni, you may choose whichever garnish suits you best.

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Cinema Reccommendation:

When I think of Florence, I think of . . .

Light in the Piazza (1962). Olivia de Havilland, Rossano Brazzi, George Hamilton. Directed by Guy Green. I can't think of many things nicer than to sit in Florence's main piazza, after having visited the Duomo, sun setting slowly in the West, and a Negroni in my hand.