We’ve reached Hump Day for Negroni Week, which runs September 21–27. For me, the week kicked off early—and quite coincidentally—with a Negroni tasting and history lesson on Sunday, hosted by my friend and former colleague Matt and presented by Richard Powers, dance historian turned cocktail historian (and ably bartended by our friend Ryan).
We tasted our way through 11 variations of the Negroni—starting with the classic recipe of equal parts (Beefeater) gin, Campari, and (Carpano Antica) sweet vermouth as a baseline—while learning the origins and history of the cocktail. The most surprising fact I learned was that while the Negroni was “invented” in 1919 or 1920, it wasn’t mentioned in print until 1947, and was largely unknown outside of Italy until 1962.
(The second most surprising fact was that my favorite variation, the Boulevardier—Bourbon instead of gin—is not technically a variation on the Negroni: it was created independently by American-born writer Erskine Gwynne while living in Paris, sometime around 1927. There’s no indication that Gwynne was familiar with the Negroni at the time.)
I wrote of the Negroni:
Its classic form of equal parts gin, Campari, and sweet vermouth is delightful, of course, but what I truly love is that you can use the Negroni as a template for building a variety of drinks that (more or less) follow its equal parts base spirit, bitter, and aromatic modifier structure.
Wait… a template?
Indeed. Each of the ingredients in a classic Negroni can be swapped for something else. The Boulevardier, as noted, swaps the gin for Bourbon. The Contessa trades the Campari for Aperol. A Pandan Negroni subs in pandan liqueur for sweet vermouth. Some variations adjust the standard equal parts to restore balance or foreground (or background) a specific flavor profile. The specific gin, bourbon, bitter, or aromatic can make a massive difference (a juniper-forward gin would give a very different cocktail from a gin that is cucumber-infused). In short, the Negroni has a virtually infinite number of variations.
All but one of the 11 variations we tried were (according to my notes) equal parts cocktails. If you wish to make one (or all) of these cocktails, first, pre-chill a coupe or rocks glass (these work equally well up or on the rocks). Add the ingredients to a mixing glass or tin, add ice, stir to chill and combine (about 30 seconds), then strain into your vessel of choice.
Unless otherwise noted, we used Beefeater gin, Carpano Antica Formula sweet vermouth, and Campari. I’ve shorthanded this below to simply gin and vermouth.
- Negroni: Gin, vermouth, Campari. This was our “control,” which we went back to throughout the course of the afternoon as a comparison.
- Americano: Sparkling water, Campari, vermouth. The original basis for the Negroni, from which the credited inventor—Count Negroni—asked for gin instead of sparkling water. Quite refreshing.
- Red Light: Bols Genever, Campari, vermouth. Genever is a Dutch spirit, from which the British were inspired to make gin (much to our great good fortune). A sweeter variation.
- Contessa: Aperol, gin, vermouth. A less-bitter variant, almost syrupy. The gin almost disappears here; a 1½:1:1 ratio—or a strongly flavored gin—might tame the sweetness if it’s not to your liking.
- Zenger Negroni: Gran Classico Bitter, gin, vermouth. A less sweet, quite tasty version.
- Barr Hill Negroni: Barr Hill Tom Cat Barrel Aged gin, Campari, vermouth. Light smokiness, oaky. One of my favorites of the afternoon.
- Boulevardier: Four Roses Barrel Strength bourbon, Campari, vermouth. As tasty as I expected.
- The Night Is Young: Buffalo Trace Bourbon, Aperol, vermouth. A lighter, less bitter Boulevardier.
- Sake Negroni: Hirai Junmai Sake, Dolin Blanc vermouth, Campari, Aperol. This is the one departure from the typical 1:1:1 ratio: 1½ sake, 1½ Dolin Blanc, ⅔ Campari, ⅔ Aperol. It was unique in many ways. A light, fruity variant. I want to try this one again, and with different sakes.
- Agavoni: El Conquistador Tequila Blanco, vermouth, Campari, bitters. The nose was strongly vermouth and Campari; the palate was strongly tequila. A favorite.
- Kingston Negroni: Smith & Cross Rum, Campari, vermouth. If you enjoy funky rum, you’ll love this funky cocktail. The rum is quite forward, especially on the nose.
Cheers!
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