cocktail_mit_campari

Campari Bitters long-drink recipes

Build campari and sweet vermouth in highball glass and fill with seltzer water. Garnish with a twist of lemon.

Shake and strain into an ice-filled collins glass. Add the 7-up, garnish with fruit, and serve.

Pour rum and juice into a highball glass filled with broken ice. Sprinkle the campari and galliano on top. Serve unstirred, with straws, and garnish with a cherry and orange slice.

Place several ice cubes into a 12 oz highball glass or equivalent. Gently pour in the Campari bitters until one-quarter full. Add the ginger ale until three-quarters full, pouring across the side of the glass so as to not affect the Campari on the bottom.

Pour the Campari over ice in a highball glass. Add bitter lemon, garnish with a lemon peel, and serve.

Pour Campari bitters into a highball glass until half-full. Completely fill the rest of the glass with soda water, and serve.

Pour cold milk in a pot. Slowly add orange juice. Finally add campari. Stir really well. Put ice cubes in glass and pour in the milk-shake. Garnish with a slice of orange. Serve with a straw.

Mix over ice in highball glass.

Pour the Campari over ice cubes in a highball glass, then fill with sparkling/soda water. Squeeze a lime wedge over the glass, drop it in, and serve.

Pour into an ice-filled highball glass. Garnish with a slice of lime.

Shake all ingredients together in a cocktail shaker. Double strain the mixture into a Champagne glass, then top with Champagne, and garnish with the strawberry. Serve.

Pour the Campari, peach schnapps, orange juice and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a collins glass and top with tonic water. Stir well, garnish with a twist of lemon, and serve.

Pour campari into highball glass over ice, add the tonic water and stir with a spoon. Garnish with an orange slice.

Pour cherry liqueur over four ice cubes in a highball glass, and add the campari. Fill with 7-up, or sprite, and serve.

Pour into an ice-filled highball glass, and serve.

Pour the campari into a highball glass with ice. Add the grapefruit juice, then the soda. Stir once.

Campari Bitters cocktail recipes

Build campari and sweet vermouth in highball glass and fill with seltzer water. Garnish with a twist of lemon.

Shake and strain into an ice-filled collins glass. Add the 7-up, garnish with fruit, and serve.

Pour rum and juice into a highball glass filled with broken ice. Sprinkle the campari and galliano on top. Serve unstirred, with straws, and garnish with a cherry and orange slice.

Place several ice cubes into a 12 oz highball glass or equivalent. Gently pour in the Campari bitters until one-quarter full. Add the ginger ale until three-quarters full, pouring across the side of the glass so as to not affect the Campari on the bottom.

Pour Campari bitters into a highball glass until half-full. Completely fill the rest of the glass with soda water, and serve.

Pour cold milk in a pot. Slowly add orange juice. Finally add campari. Stir really well. Put ice cubes in glass and pour in the milk-shake. Garnish with a slice of orange. Serve with a straw.

Mix over ice in highball glass.

Shake well over crushed ice in a shaker. Strain into a chilled cocktail glass, add a twist of lemon peel, and serve.

Pour the Campari over ice cubes in a highball glass, then fill with sparkling/soda water. Squeeze a lime wedge over the glass, drop it in, and serve.

Pour into an ice-filled highball glass. Garnish with a slice of lime.

Shake all ingredients together in a cocktail shaker. Double strain the mixture into a Champagne glass, then top with Champagne, and garnish with the strawberry. Serve.

Pour both ingredients into an old-fashioned glass filled with semi-crushed ice cubes. Stir and serve.

Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake, strain into an old-fashioned glass almost filled with crushed ice, and serve.

Pour the Campari, peach schnapps, orange juice and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a collins glass and top with tonic water. Stir well, garnish with a twist of lemon, and serve.

Pour campari into highball glass over ice, add the tonic water and stir with a spoon. Garnish with an orange slice.

Blend all ingredients together by stirring in an old-fashioned glass, Add ice, and serve.

Pour into an ice-filled highball glass, and serve.

Shake all ingredients with ice and strain into a cocktail glass. Garnish with flamed orange peel, and serve.

Pour the campari into a highball glass with ice. Add the grapefruit juice, then the soda. Stir once.

Pour the Campari, dry vermouth and Cointreau into a mixing glass half-filled with ice cubes. Stir well, strain into an old-fashioned glass almost filled with ice cubes, and serve.

3 Campari Cocktails that Go Beyond a Basic Negroni

Simply put, Campari is an acquired taste. But once you've acquired it, you'll seek it out whenever possible. Ruby-red and distinctly bitter, the amaro is a staple of Italian late-afternoon aperitivo hour, and a key component in numerous cocktails, most famously the Negroni. (Learn more about Negronis here.)

But with its moderate alcohol levels and dual bitter-sweet personality, it's one of the most versatile cocktail ingredients out there. And given its deep red hue, one of the prettiest, too. Unitl a few years ago, its brilliant color, was actually the result of carmine dye, derived from the shells of insects. Only in 2006 did they switch to a synthetic substitute. Here are three simple cocktails to make with Campari–all slightly bitter and totally refreshing.

Easy: Campari Soda

Some folks who love Campari in a cocktail–a Negroni, say–don't know how tasty it is on its own. With a big splash of soda and an orange slice, it's an ideal pre-dinner sipper, and pretty much impossible to mess up. Bring a bottle of Campari and a two-liter of club soda to a party and see how many friends you make.

Instructions: Add 1 1/2 ounces of Campari to a tall glass with ice. Top with 5 ounces of club soda. Garnish with an orange slice.

Intermediate: Pilsner Negroni

Campari and pilsner? Believe it. Beers have sweet and bitter qualities of their own, and Campari heightens both, blending in seamlessly. Perfect for summer afternoons; it drinks like a beer with a little something mysterious in the background.

Instructions: Pour 1/2 an ounce of Campari and 1/2 ounce of sweet vermouth into a beer glass. Add 8 ounces of chilled pilsner. Garnish with a lemon peel, squeezing over the top to spritz its citrus oils everywhere.

Advanced: Italian Gentleman

Most drinks use only a moderate amount of Campari, but bourbon is robust enough to stand up to a healthy pour of the amaro, and they mesh beautifully in this whiskey sour rendition.

Instructions: In a cocktail shaker with ice, combine 1 1/2 ounces of Campari, 1 1/2 ounces of bourbon, 3/4 ounce of lemon juice, and 1/4 ounce simple syrup (equal parts sugar and hot water). Dash in some orange bitters, if you have them. Shake that all up and strain into a coupe class. Garnish with a lemon wheel.

Cocktails

A cocktail you'll love at first sip thanks to its special texture and striking mixture of flavors. There are many legends and stories about how this cocktails got its name, for sure the Americano is one of James Bond's favourite cocktails (he ordered one in 007 Casino Royale). The Americano is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

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- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Red Vermouth

1) Pour the ingredients directly in a old-fashioned glass

2) Fill with ice cubes

3) Add a splash of soda water

4) Garnish with orange slice or lemon peel.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simple and balanced, it's considered to be one of the most famous Italian cocktails in the world. Invented in 1919 by Count Negoni - who asked to add a touch of gin rather than soda to his americano, in honour of hist last trip to London - the cocktail was finally named after the count who adored it. The Negroni is part of the official cocktail list of the IBA (international bartending association) and IBA cocktails are prepared all over the world according to this original recipe.

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- 1 part (1oz, 3cl) Campari

- 1 part (1oz, 3cl) Gin

- 1 part (1oz, 3cl) Red Vermouth

- 1 slice of orange

1) Pour all ingredients directly into a rock glass filled with ice

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Invented during the prohibition years and served in American style, The Boulevardier mixes European ingredients and has a rich, intriguing and intense taste.

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- 2 parts (1oz, 3cl) Campari

- 2 parts (1oz, 3cl) Red Vermouth

- 3 parts (1oz, 3cl) Bourbon Whiskey

1) Pour all ingredients into mixing glass with ice cubes.

2) Stir well and strain into chilled cocktail glass

3) Garnish with lemon twist.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The eye catching colour and the sweet taste makes this cocktail unique. The Campari orange was originally named Garibaldi - the soldier who fought for the Italian unification movement - as it combines two ingredients that come from north and south of Italy: Campari is from Milan and oranges from the south.

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- 1 part (1⁄4 oz, 4cl) Campari

- 3 parts (top) Orange juice

1) Pour the ingredients into a tall glass filled with ice.

2) Garnish with a slice of orange.

As the name suggests, it is commonly used to serve cocktails made with fruit juices.

In 1972, Mirko Stocchetto at the Bar Basso in Milan added sparkling wine instead of the gin by mistake to a Negroni. He then realized that this variation had some sense and this humble mistake led to the creation of a classic cocktail that is still enjoyed all around the world today, and to its name: in fact, in Italian "sbagliato" means mistaken. Ideal for those who want to enjoy a few "bubbles" without having to forget the classic sharp Negroni taste they know and love.

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- 1 part (1 oz, 3cl) Campari

- 1 part (1 oz, 3cl) Red Vermouth

- 1 part (top) Sparkling Wine

1) Build in a double rocks glass with ice.

2) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Simplicity is often the key to the best results. And this drink proves the point. All it takes is a touch of tonic water to make an irresistible, thirst-quenching cocktail.

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- 1 part (1,1⁄4 oz, 3,75cl) Campari

- 3 parts (top) Tonic Water

1) Build the drink in a balloon glass with ice.

2) Garnish with a slice of orange.

A stemmed cocktail glass with a balloon shape bowl, ideal for serving gin or cocktails.

It holds about 415 ml and is 18 cm high.

This was the most popular drink in the bar Camparino, opened by Davide Campari himself back in 1915. Simple and easy, and perfect for the aperitif when you are in town.

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- 1 part (2 oz, 6cl) Campari

- 3 parts (top) Soda water

1) Prepare directly inside the glass.

2) Pour the chilled Campari and top up with soda.

3) Garnish with an orange slice if desired.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

Campari and the shaker were invented at almost the same time and soon became a twosome. Perhaps this is why together they create something special. Quick, uncomplicated and with a simple elegance it is one of the best ways of enjoying Campari’s complexity.

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- 1 part (2 oz, 6cl) Campari

1) Shake well with ice and pour into a chilled cocktail glass.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

The simplest, most classic way of discovering and enjoying Campari's complexity. The ice will enhance its unmistakeable hint of bitter, entering dry and strong on the palate. The best time to enjoy it? Aperitif time, of course.

• recipe

- 1 part (2 oz, 6cl) Campari

1) Prepare this cocktail directly inside an ice-filled glass.

3) Garnish with a slice of orange.

It is commonly used to serve neat aperitif or any drink “on the rocks”.

Italy, around 1870. Campari bitter (made in Milan) came together with Cinzano vermouth (made in Turin). An encounter that changed everything. It is hardly surprising that the name Mi-To sounds exactly like the Italian word for ‘Myth’

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1 part (3 cl - 1oz) Campari

1 part (3 cl - 1oz) Red Vermouth

1) Build in a rocks glass full of ice. 2) Garnish with a peel of orange.

A stemmed glass, wherein the top of the glass pushes out a bit to form a lip in order to capture the head and the body is bulbous.

This is the Stars and Stripes version of the Negroni. It uses the characteristic American spirit – rye whiskey – instead of gin and became famous in the 50s. It is both strong and fascinating, like its most famous

admirers, the male stars of Hollywood of the time.

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- 1 part (3 cl - 1oz) Campari

- 1 part (3 cl - 1oz) Rye Whiskey

- 1 part (3 cl - 1oz) Dry Vermouth

1) Pour all ingredients into a mixing glass filled with ice cubes.

2) Stir well and strain into a chilled cocktail glass.

3) Garnish with orange peel and red cherry cocktail.

Size: from 16cl to 24cl

The cocktail glass is commonly used to prepare “straight up” alcoholic cocktails without ice in the glass, usually shaken.

Campari Milano is a new reinterpretation of Campari Spritz with a touch of mint and elder flower syrup, that offers an unexpected fresh taste experience. Ideal for the hot summer nights.

• recipe

- 1 part (11⁄2 oz, 4,5 cl) Campari

- 1 part (1oz, 3 cl) Elderflower syrup

- 3 parts (3oz, 9 cl) Prosecco

1) Prepare directly inside an ice filled glass

2) Pour the prosecco first then the elderflower and finally the Campari.

3) Garnish with fresh mint leaves and stir gently.

Size: from 30cl to 60cl

This glass has recently become popular for Prosecco based cocktails.

The Mixology Map

Find out which campari cocktail perfectly suits you.

Juniper Diaries

My quest for the perfect gin & tonic

Negroni, Cocktail

Of all the gin-chatter I manage to monitor, and all the various cocktail recommendations there are floating around amongst it , the Negroni is by far the most popular among gin aficionados.

The Negroni is purported to have been invented in 1909, in Froence, Italy, when Count Camillo Negroni asked that his favoured cocktail, the Americano, have the soda water substituted for gin.

One of the earliest recorded reports of the Negroni came from Orson Welles in 1947, when working in Rome. He described the drink in a letter to the Coshocton Tribune: “The bitters are excellent for your liver, the gin is bad for you. They balance each other”.

I have always shied away from the Negroni due to the inclusion of Campari; This isn’t a prejudice I hold against Campari, I just spend a lot of money on gin and tonic and I feel my wife would skin me if I started buying too many spurious bottles of random booze to mix with it. Anyway, I was shopping in Tesco at the weekend and I noticed that there is a limited edition bottle design and I cracked.

Trying Campari on its own was a mistake. It was bitter, unpleasant and nasty. I needed chocolate to wash it down with. Don’t go there.

I started off with the traditional Negroni mix…

• one part gin
• one part sweet vermouth
• one part bitters (traditionally Campari)

Traditionally served as a pre-dinner aperitif, the Negroni certainly packs a mean punch that is guaranteed to make dinner anecdotes slightly more slurred and risqué than normal.

I initially tried this with Sipsmith gin. I only had Cinzano Bianco in the cupboard, which isn’t as sweet as the traditional Rosso, but is still considered a sweet vermouth, so I mixed and sampled. This delivered a very bitter and herbaceous drink with a deceptive sweetness that never really successfully manages to counter the bitterness. All-in-all a bit of an unpleasant disappointment.

This is where I started experimenting.

Reducing the quantity of Vermouth and Campari made the drink less bitter and less Vermouthy (it is a pretty dominating flavour). The mix was as follows…

This lead to a less intense drink and allowed more of the gin flavours to shine through. It was still a little bitter for my tastes, but it was bearable.

Next up, I tried adding a little St Germain elderflower liqueur and a squeeze of lime…

• 50ml gin
• 35 ml Campari
• 35 ml Sweet vermouth
• 10ml St Germain
• Wedge of lime, partially squeezed into the glass.

The St Germain rounded-out some of the flavours and certainly took a little more edge from the bitterness of the Campari. The lime prevented the Elderflower Liqueur from being too cloying. This was a lot more drinkable, but still lacked something for me.

Next up, I tried my home-made sloe gin…

I thought the added sweetness of the sloe gin and the extra fruitiness and spices would compliment the Negroni quite well, and I wasn’t wrong; maybe the sloe gin added a layer of depth that the use of Cinzano Rosso would have bought in the first place. Maybe that already mellowed bitterness of the sloes told the Campari where to go. Either way, this struck just the right balance between bitter and sweet (possibly a little too sweet) for me and made for a very pleasing drink with great depth of flavour and a mule-like kick.

Next up was Sipsmith sloe gin. I managed to get hold of a bottle of this back in October last year (and have been meaning to do a write-up comparing this against my own sloe gin efforts, but life seems to have conspired against that.

The mix was the same as the last, just substituting Sipsmith sloe gin with my own home-made hooch. The results were rather special; the Sipsmith sloe gin is far less sweet than my own effort, and when drank neat is rather tart by comparison. However, this reduced level of sweetness really did work very well in the Negroni; gone was the hint of too much sweetness that the home-made stuff bought to the table, and flavours of cherry/almond really played very well into the hands of the vermouth and Campari. Cracking stuff.

By this time, I was a little worse for wear, having sipped my way through no less that five pretty strong aperitifs (I had dinner after the second and carried-on experimenting afterwards).

@YetAnotherGin mentioned on Twitter that he found a Negroni he bottled six months previously; when quizzed he mentioned that they do age well (http://is.gd/MNcE1v), so I may have to mix up a small bottle and store it away for a rainy winter’s day, to see how it gets on.

The Negroni is an acquired taste, but with a little modification, it can be made to fit a wide range of palates. The standard mix is not to my tastes though.

What a difference a vermouth makes. Trying the 1:1:1 ratio with Martini Rosso made a much better drink with the sweetness balancing nicely with the bitterness of the Campari. Using Lillet Blanc also made for a more pleasing drink.

Also, a dash of cardamom bitters made this into a warmer, more sensational cocktail. I have started drinking these every now and then for pleasure.

I bought a bottle of Aperol the other week; I tried a negroni with Aperol instead of Campari and while it was good, it lacked the bite that a traditional negroni has. After a little experimentation, I found a brilliant combination.

• 50ml Gin (In this case Finsbury Gin)
• 50ml Lillet Blanc
• 25ml Campari
• 25ml Aperol
• 1 dash Cardamom bitters

I held back on the fruit, partly because I didn’t have an orange in the house and partly because Aperol is quite orangy.

The result is a clear, bright drink that has a pleasing, but not too powerful bite; fresh and slightly warming. Great stuff.

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3 thoughts on “ Negroni, Cocktail ”

My experience as well. I cannot stand this drink.

It doesn’t help that I cannot stand vermouth either!

I’m considering substituting vermouth with red or white wine in the cocktails that require it, do you think this is a ridiculous idea?

Vermouth is generally added for its herbaceous nature and wine has none of this. However, since taste is all about personal preference, you should certainly experiment – I think a lot of cocktails have come about through experimentation and I would heartily recommend it.

I would use a sweet wine in a negroni, as Campari is bitter as anything.

I would also recommend doing a little research and trying some of the milder vermouths. Each is made to a unique recipe and some are comparatively mild in flavour.

jellydonut, maybe its been awhile since your last post and you love vermouth now or…maybe your vermouth is old or just flavored bad hooch to begin with. Try vermouths like Dolin or Vya or Cochii but get rid of the other stuff- just no good at all.

The Negroni cocktail

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Words by: Simon Difford

James Bond drank a negroni when he wasn’t in the mood for a martini, and when Orson Welles tried his first one in 1947 he commented, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”

The origins of many cocktails are often the subject of debate but in the case of the Negroni it's an interchange that has become quite heated. Negroni is a very old family name and it's a family that seems to have different branches, or not as the case may be, not to mention the fact that Italian and French pride is at stake.

By most popular accounts, the Negroni affords its origins in an aperitivo popular in Northern Italy at the beginning of the twentieth century. Gaz Regan in The Negroniwrites "thanks to Dom Costa, we know that the Negroni was from the loins of the Americano, the Americano was based on the Milano-Torino, and in turn, the Milano-Torino was a variation on the Torino-Milano". The Milano-Torino incidentally taking its name from the geographical origins of its two main ingredients: equal parts Campari (from Milan) and Amaro Cora (from Turin).

The Milano-Torino is said to have been invented in the 1860s at the Caffe Camparino in Milan which was owned by Gaspare Campari. The drink was popular with Americans who during this period of economic improvement and cheaper travel were out and about in the world exerting their influence, which in this instance included requesting the addition of a dash of soda water in their Milano-Torinos, thus giving birth to the Americano.

However, both Dale Degroff in The Essential Cocktail and Anistatia Miller & Jared Brown in A Spirituous Journey take the view that the Milano-Torino already contained soda and it was simply renamed as the Americano because Americans liked it. There are other reasons given as to why the drink took that name, but this is not a history of the Americano.

The Crazy Count

The story then runs that in 1919, one Italian born Count Camillo Negroni, a reputed wide boy and regular customer at the Casoni Bar (later named Caffé Giacosa) on Tornabuoni Street in Florence, Italy, one day asked for a bit more kick in his Americano. The bartender, Fosco Scarselli responded by switching the soda water for gin and the combination became the Count's usual order. Other patrons of the bar soon started to ask for "one of Count Negroni's drinks" and after a while the drink simply became known as a Negroni.

The flamboyant count is said to have returned to Florence when prohibition was initiated in America having spent time as a cowboy in the wild-west and gambler in New York. It seems a shame to squash a romantic story but Colonel Hector Andres Negroni, in what has turned into quite a vitriolic argument, is emphatic that there is "no Count Camillo Negroni in the Negroni Family Genealogy, which dates back to the 11th Century. the true inventor of the Negroni Cocktail was General Pascal Oliver Comte de Negroni". He makes this remark as a customer review on Amazon feedback for Luca Picchi's book Sulle tracce del conte. La vera storia del cocktail Negroni. Luca Picchi is head bartender at the caffé Rivoire in Piazza della Signora round the corner from Caffé Giacosa and "knows more about the Negroni's history than anyone else" according to Alice Lascelles in her 2015 Ten Cocktails.

Hard Evidence

As far as hard evidence for the early existence of the Negroni in its own right goes we turn to Gaz 'finger stirring' Regan, who in his The Joy of Mixology, says that the first printed recipes he was able to find for "one of the world's finest drinks" are in two 1955 publications: The U.K.B.G Guide to Drinks compiled by the United Kingdom Bartenders' Guild and Cocktail and Oscar Haimo's Wine Digest published in New York.

Andrew Willet, in his blog Elemental Mixology has sourced a reference to the Negroni in Horace Suttons 1950 book Footloose in Italy, "in the book he suggests a couple of drinks he found to be native to Italy - the Negroni and the Cardinale". Sutton's account of the Negroni however additionally includes seltzer. The earliest recipe we could source was in Jacinto Sanfeliu Brucart's 1949 book El Bar: Evolución y arte del cocktail which has a Negroni recipe that is ¼ gin, ¼ Italian vermouth and ½ Campari. And then of course there is the reputed Orson Welles quote (above) of 1947, which he is said to have made in correspondence with the Coshocton Tribune while filming Black Magic in Rome.

The Camparinete and Campari Mixte

Much earlier than any printed references to the Negroni, there are printed recipes for cocktails that are almost the same as the Negroni, and in one instance exactly the same.

Doug Ford in his blog Cold Glass writes "there had been a gin-heavy Campari blend called the Camparinete since the 19th century; I wouldn't be surprised to learn that Campari re-jiggered that drink's proportions, attached a plausible story, and the rest was what passes for history." We'd love to hear from Doug on his source for this recipe.

Jim Meehan in his The PDT Cocktail Book writes that "The combination of gin, sweet vermouth and Campari, showed up in French and Spanish cocktail books such as J S Brucart's 1943 Cien Cocktails and L'Heure du Cocktail before being recognized universally as the Negroni. The Camparinete in Cien Cocktails is ¼ Campari, ¼ Italian vermouth and ½ dry gin. No garnish." We found an earlier reference to the Camparinete (which is why we have gone with this spelling rather than Camparinette) in Boothby's 1934 World Drinks and How to Mix Them the recipe is in the same ratios as the Cien Cocktail recipe: ½ jigger gin, ¼ jigger It. Vermouth, ¼ jigger Campari, served with a twist of lemon peel.

But most fascinating of all, the recipe for the Campari Mixte in L'heure du Cocktail published in 1929 is equal parts gin, Campari, and Italian vermouth with a lemon zest which is quite clearly a Negroni. This recipe is the earliest reference to a drink with the same ingredients as a Negroni mixed in equal parts we could find.

The Boulevardier

It is worth interjecting at this point that two years earlier a cocktail called the Boulevardier, which was made for Erskine Gwynne by Harry McElhone at his Harry's New York Bar in Paris, appears in his 1927 book, Barflies and Cocktails. Like Harry, Erskine Gwynne was an American expatriate, but he was also a socialite, nephew of railroad tycoon Alfred Vanderbilt and most importantly for this story, edited a monthly magazine called The Boulevardier, hence the drink's name. With its one and a half shots of Bourbon whiskey, single shot of sweet Vermouth and single shot of Campari Bitter this is remarkably close to a Negroni with the bourbon replacing the gin.

Or was it invented in America?

Just to throw another cat in with the pigeons, Andrew Willet (Elemental Mixology) sees links to the Negroni in George Kappeler's 1895 recipe for the Dundorado Cocktail published in Modern American Drinks in Chicago:

Andrew Willet writes "Calisaya bitters were (and are again) also cinchona bitters - featuring Cinchona calisaya. Campari features Cinchona officinalis. Calisaya bitters are a bit less-sweet than Campari bitters. With this in mind, we find that the Dundorado Cocktail is very close to the Camparinete Cocktail, differing only in which type of London-style gin it is based upon, which variant of cinchona bitters it is bittered with, and in the proportion of those bitters to the other liquors." Perhaps.

Negroni recipe

Glowing red in hue, the Negroni manages to be both sophisticated and simple at the same time, and is definitely for a grown up palate - for many it's simply too bitter. It has a challengingly complex flavour, makes the perfect aperitif and, though popular the world over, is absolutely de rigeur during aperitivo hour in Milan.

In line with our preferred Negroni proportions, most Negroni recipes call for the ingredients to be mixed in equal parts. In his 2003 The Joy of Mixology Gary Regan emphatically states, "don't experiment with the proportions here - the balance is of primary importance. and using equal parts of each ingredient is absolutely necessary to achieve perfection." However, by 2012 Gary had become Gaz and in Negroni a gaz regan notion he says, "you can slap my wrist and call me Deborah if it doesn't also work no matter what ratios you use." He adds, "I tend toward around 4 parts gin to one part each of sweet vermouth and Campari".

Not Deborah but Alice Lascelles adds in her Ten Cocktails, "if you're feeling really cocky, you can even alter the balance of the formula without putting yourself in mortal danger - just make sure you always observe that holy trinity of earthy/spicy (vermouth), bittersweet/syrupy (Campari or similar Italian bitter) and strong/clean gin, vodka or even blanco tequila can work - although gin is always best, I think."

Some misguided fools call for the Negroni to be shaken but it should of course be stirred, although there is something about this no nonsense drink that does not suit fussing about with mixing glasses and strainers, so we prefer that the ingredients are assembled and mixed directly over ice in the glass. Indeed, perhaps follow gaz Regan's example and simply stir in the glass with your finger (though perhaps not when serving others).

Some bartenders choose to serve Negronis straight up in a chilled coupe in which case it's essential to give this noble drink a good stir with the ice to provide enough dilution to open up its many botanicals. Bitter and dry, but very tasty, it takes its depth from the vermouth, is centred by the bittersweet Campari and is made to sing through the life of the gin.

Always garnish a Negroni with an orange twist or slice, the use of a lemon is a heinous crime best punished by being made to suck gaz Regan's Negroni stirring finger.

Variations

Like all great cocktails the Negroni has inspired plenty of variations:

Amber Negroni with cognac in place of gin.

Bloody Negroni with blood orange juice.

Cornwall Negroni heavy on gin with orange bitters.

Mezcal Negroni with mezcal instead of gin.

Negrino with sloe gin, fino sherry and gentian liqueur.

Negroni and the Goat with different aperitivo liqueurs.

Negroni Sbagliato with two shots of sparkling wine.

Negroni Tredici heavy on the gin with Cynar.

Orange Negroni with orange flavoured vodka.

Parma Negroni with pink grapefruit juice, sugar syrup, bitters and tonic water.

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White Negroni with gin, Suze and Lillet Blanc.

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Boulevardier Recipe

Cocktail recipes every Friday for your weekend enjoyment.

[Photo: Vicky Wasik]

Consider the Negroni: made with gin, Campari, and sweet vermouth. The Negroni is a cocktail at once sharp and smooth, lean and lush, brusquely bitter and slightly sweet. A cocktail, in other words, with the kind of bright, clean character perfectly suited for a summer day, but robust enough to hold its own at any time of the year.

This isn't a Negroni. It is, however, the Negroni's long-lost autumnal cousin. First noted in print in 1927 in a slender volume called Barflies and Cocktails, and forgotten almost ever since, the Boulevardier takes the same Negroni formula--a good dose of gin brushed up with equal parts Campari and sweet vermouth--and gives it a twist by substituting whiskey for the gin.

A simple substitution? Hardly. The bittersweet interplay between Campari and vermouth remains, but the whiskey changes the storyline. Where the Negroni is crisp and lean, the Boulevardier is rich and intriguing. There's a small difference in the preparation, but the result is absolutely stunning.

It's mid-September, and summer is packing up and heading south. Bid it adieu and welcome autumn with a Boulevardier this weekend.

Note: As with the Negroni, the Boulevardier is flexible; contemporary palates may appreciate bumping up the whiskey to 1 1/2 ounces and dropping the other ingredients to 3/4 ounce. Try it both ways and see what you prefer.

• Yield: makes 1 cocktail
• Active time: 3 minutes
• Total time: 3 minutes
• Rated:

Ingredients

• 1 ounce bourbon or rye whiskey
• 1 ounce Campari
• 1 ounce sweet vermouth
• Garnish: orange twist or cherry

Directions

Pour ingredients into a mixing glass and fill with cracked ice. Stir well for 20 seconds and strain into a chilled cocktail glass. Garnish with a cherry or a twist of orange peel.

Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.

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5 Essential Campari Cocktails

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Cinzano Cocktail

Cinzano Cocktail

Cinzano Cocktail Italiano is the new fruit flavored, low-alcohol “ready-to-drink” aperitif.

This new recipe combines herbal teas with citrus aromas in a bubbly, lively and unique tasting drink.

Cinzano Cocktail Italiano is a brilliant red aperitif which kick-starts the aperitivo moment.

Unique in the market thanks to a moderate alcohol content (6.5%) it is a must have for the home aperitifs.

Best served very chilled in a rocks glass, always accompanied with delicious snacks.

The perfect amount. One 20cl bottle equals one drink.

The pack comes as 3 x 20cl bottles in cluster.

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Aperol Orange Liqueur Drinks

Drinks containing Aperol Orange Liqueur

Choose from 21 drink recipes containing Aperol Orange Liqueur.

Learn more about Aperol Orange Liqueur in the drink dictionary!

6-Spice Appletini (Martini) Aperol Orange Liqueur, Apple, Lemon Juice, Spice Syrup, Square One Organic Vodka Aperol Betty (Martini) Aperol Orange Liqueur, Grapefruit Juice, Orange Juice Aperol Classico (Cocktail) Aperol Orange Liqueur, Sparkling Water Aperol on the Rocks (Cocktail) Aperol Orange Liqueur Aperol Orange (Cocktail) Aperol Orange Liqueur, Orange Juice Aperol Pompelmo (Cocktail) Aperol Orange Liqueur, Grapefruit Juice Aperol Royal (Martini) Aperol Orange Liqueur, Champagne Aperol Shakerato (Cocktail) Aperol Orange Liqueur Aperol Sour (Martini) Aperol Orange Liqueur, Lemon Juice, Simple Syrup Aperol Spritz (Cocktail) Aperol Orange Liqueur, Prosecco, Soda Aperol Vodka (Cocktail) Aperol Orange Liqueur, Vodka Avion Papaya Smash (Cocktail) Agave Nectar, Aperol Orange Liqueur, Avion Anejo Tequila, Lime Juice, Orange Juice, Papaya Bois de Rose (Cocktail) Aperol Orange Liqueur, Champagne, Gin, Lemon Juice, St-Germain Elderflower Liqueur G'indian Summer (Cocktail) Aperol Orange Liqueur, G'Vine Floraison Gin, Pomegranate Juice, Simple Syrup, Tea Little Orphan Apple (Cocktail) Agave Nectar, Aperol Orange Liqueur, Apple, Lemon Juice, Square One Cucumber Flavored Organic Vodka Rimbaud’s Left Hand (Cocktail) Aperol Orange Liqueur, Benedictine, Egg White, Lemon Juice, Pernod Absinthe, Pineapple Juice, Rose Water Seville Orange and Cava Cocktail (Cocktail) Aperol Orange Liqueur, Cava, Oranges, Sugar Springtime Martini #2 (Martini) Aperol Orange Liqueur, Hendrick's Gin, Lime Juice, Pineapple Juice, Simple Syrup, Tangerine Juice Suavecita (Cocktail) Angostura Bitters, Aperol Orange Liqueur, Dry Vermouth, Partida Reposado Tequila, Sweet Vermouth The Red Pilot (Cocktail) Aperol Orange Liqueur, Beefeater 24, Bitters, Luxardo Marachino Liqueur, Mezcal Winter G'ubilee (Cocktail) Aperol Orange Liqueur, G'Vine Floraison Gin, Lemon Juice, Pineapple Juice, Pom Wonderful, Simple Syrup