When the temperatures start rising, and the phones go quiet a little earlier on Friday afternoons, we've been known to enjoy a refreshing beverage or two out on the deck here at the office. One of our favorites is the classic Negroni, harkening back to early 1900's Italy. It's dead simple to prepare, being one part gin, one part Campari, and one part sweet vermouth. We like to add a few dashes of Regan's Orange Bitters, and serve it over some big chunks of ice. 

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Legend has it the Negroni was born when a Count in Florence (Count Negroni—go figure) asked his bartender to give his favorite drink a little more kick. His favored drink of choice was the Americano, a mixture of Campari, sweet vermouth, and soda water with a citrus twist. The soda water seems an obvious choice to omit for a stronger drink, and the gin certainly makes a fine addition. 

We made up a big batch of bottled, carbonated Americanos for our Spring Bash a couple of months ago, and they were a big hit. 

Negroni

1 ounce Gin 
1 ounce Campari
1 ounce sweet vermouth
2-3 dashes Orange Bitters

Build in a rocks glass over large ice. Garnish with an orange twist. 

Carbonated Americano

(recipe courtesy Jeff Morgenthaler)

6 oz sweet vermouth 
4.5 oz Campari
13.5 oz water
1 orange, peeled with a vegetable peeler, zests squeezed into the mixture to express the oils

Mix together all ingredients and chill overnight. Add to your carbonation system of choice and quickly transfer to small bottles (we used 187ml champagne bottles and capped with a simple bottle capper).

 

Posted
AuthorSean Wilkinson
CategoriesGoings On