Сocktail Negroni

Count Camillo Negroni gave his name to the famous cocktail, which is the number 1 aperitif on the planet. It is not surprising that it was the Count: an Italian by his father’s line, an Englishman by his mother’s, who thought of mixing Italian aperitifs with London gin, thus changing the ‘Americano’ cocktail. It happened in Florence in the 1920s. Since then, the success of the Negroni has exceeded all expectations. Now in Italy there are even ‘negroneria’, that is, bars that drink (almost) exclusively ‘Negroni’, such as in Genoa, where you can find 64 versions of this cocktail.
‘Negroni’ reflects the popularity of vermouths and their quality improvement. Vermouths have become full-fledged drinks and are no longer satisfied with other roles.
They affect the entire architecture of the cocktail, giving it an aromatic depth never seen before. The Negroni brings vermouth, bitters and gin to the fore, like a princess proudly wearing a diamond tiara. A good ‘Negroni’ can be known, first of all, by its color.
The glass should glow as if there was a fire burning in it. These bright reflections are given by the natural dyes of bitter – carmine and saffron. And then everything is simple.
If you think you’re going to order a second glass after only one sip of the first, then this is a nice cocktail. Indeed, a good Negroni has the perfect balance between sweetness and bitterness. And the harmony of herbal aromas and gin immediately causes a taste reflex when you want to drink more and more.
Bartenders can take the Negroni to the next level with a line of Martini Riserva Speciale vermouths and bitters that pair perfectly not only with each other, but also with Bombay Sapphire gin. Indeed, Martini’s master botanist Ivano Tonutti is also responsible for the selection of plants for Bombay Sapphire gin. When creating the new bitter Martini Riserva Speciale (it was released in 2017), Ivano focused on the aromatic profile of both gin and vermouth, resulting in the perfect bitter component for the Negroni. For cooking, it is better to use the ‘stir’ method, so that the bright and saturated components are perfectly cooled, mixed and slightly diluted with melting ice.
Food pairing. The Negroni’s intense flavor profile will balance out authentic, uncomplicated appetizers. A simple beef tartare or soft burrata cheese will serve as a great accompaniment to the cocktail.