While we are stirring drinks with Campari it would be heresy to not mention the Negroni. According to the books it was invented around 1919 at a cafe in Florence Italy by a guy named Count Negroni. Why we don't drink at cafes anymore baffles me. He wanted his Americano (recipe to follow) to be just a touch stronger and as Counts do instructed the bartender specifically to hold the sparkling water and just add gin. Being the good sport that most barmen are he obliged and this quintessential cocktail was born.
In a rocks glass with a few ice cubes:
25 ml Campari
25 ml Cinzano
25 ml Gin
Briefly stir for show.
Orange peel or slice to finish. Please do not light citrus on fire. It is dumb. I prefer the slice.
Note: This drink can of course be served chilled and up. I just prefer mine on the rocks.
In a Collins Glass:
30 ml Campari
30 ml Cinzano
Add ice and stir to chill. (Crushed ice is fun here too for a change up.)
Top slowly with chilled carbonated water.
An orange slice or peel depending on how much orange you have around will finish off the drink. Drink through a straw.
Note: Use bubbly to top off the mix instead of soda to really
fuck Sbagliato things up.
There is a wonderful bar down South that makes a great Americano and they don’t do it by the book. When I say down South I mean all the way to Melbourne, Australia at The Everleigh (150-156 Gertrude St, Melbourne VIC 3065). Here is their tasty method:
In a Chilled and Iced Rocks Glass:
45 ml Cinzano
15 ml Campari
15 ml Aperol
Stir briefly to chill.
Top slowly with cold carbonated water.
Toss in a slice of orange.
Bar To Home
A simple translation from bar to home.