Plan ahead for weekend cocktails: It’s Negroni Week, celebrated the second week of September.
The cocktail, made with gin, Campari and sweet vermouth, was invented at the Bar Cassoni (now the Caffè Cavalli) in Florence, Italy, in 1919. Count Negroni asked for a stronger version of the Americano, a cocktail, dating to the 1860s, also created in Italy, by Gaspare Campari.
If the name sounds familiar, Campari invented the eponymous apéritif wine that year (photo #2).
According to a poll of bartenders worldwide to determine the world’s most popular cocktails, Drinks International, founder of the International Spirits Challenge, named the Negroni as #2 among the world’s top 10 cocktails.
Ready? Call some friends and plan for a cocktail hour. Food pairings are below.
Food Trivia: Campari is a bitter Italian liqueur made from the infusion of herbs and fruit in alcohol and water. Drinks with bitters began as medicine for stomach problems. An apéritif with bitters was considered a preventative measure against any digestive issues.
The use of bitters goes back to ancient Egypt and was further developed during the Middle Ages. Here’s more about it.
Negroni food pairings are below.
The Negroni is made in 1:1:1 proportions of gin, Campari and sweet vermouth. There are many variations of the cocktail today. Check out these in L.A. Magazine, and our own Pomegranate Balsamic Negroni (photo #3).
Ingredients Per Drink
1. COMBINE ingredients in a shaker with ice.
2. STRAIN into chilled coupe or serve over ice in a chilled rocks glass.
Because the Campari gives the cocktail a distinct bitterness, it needs to be paired with strongly-flavored foods.
If you only want to have one dish, make it charcuterie platter along with strong cheeses, such as:
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