Tracing the Lineage of the World’s Greatest Aperitif, the Negroni

Aug 24, 2015 651

by Naren Young

So, who invented the Negroni? I've yet to meet a Negroni I don't like. I could argue the minutiae of using hand chipped, brilliant clear ice; getting the cocktail's three ingredients to agree on the correct proportions; or stirring them in a fancy crystal Japanese mixing glass until the solution reaches the perfect level of dilution. And don't get me started on vermouth. But I'm not going to bore anyone with such feeble matters. All Negronis taste good, seriously.

I went to a rather shabby Italian café in New York's West Village the other night, and as I sat there in front of their Bud Light tap handle, under a flatscreen showing ESPN, I reluctantly ordered a Negroni. I figured such basic feats of mixology should be appeased in these confines. The apathetic chap behind the stick poured the gin (Beefeater, a good place to start), Campari and Cinzano Rosso vermouth into one of those generic, heavy based tumblers that every college bar in the country carries without a second thought.

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Source: http://www.eater.com/

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