Negroni - a true classic for over 100 years

by Sebastian Heuser

Negroni has been on the cocktail menus of this world for over one hundred years.
Anyone who has ever tasted this well-rounded drink, a slightly oily composition of Campari, gin and vermouth stirred with ice, strained over ice and garnished with orange zest, will succumb to it. Don’t underestimate it though: The mixture packs a punch.

The Negroni originated in Florence when Count Camillo Negroni demanded a “stronger Americano” in a bar. The bartender, Fosco Scarselli, complied by filling it up with gin instead of soda. That’s how one of the most famous cocktails in the world came to be.

The Negroni is one of the few cocktail recipes for which the International Bartenders Association has prescribed the brand of bitter liqueur. For over 100 years now: No Negroni without Campari. To be honest, there aren’t so many orange-based bitter liqueur alternatives out there.

In honour of its 100th anniversary, some of the world’s best bartenders have created various interpretations of the Negroni with unique twists to represent each decade. This resulted in ten individual Negronis, which couldn’t be more different. Besides individual preferences, they incorporated the influences and trends of each respective decade into the cocktails.

My personal favourite is the Blended Negroni by Jeffrey Morgenthaler from Portland/Oregon.
He takes the traditional Negroni recipe and enhances it with fresh orange juice, sugar syrup and crushed ice. Pour all ingredients into a blender, mix and garnish with a slice of orange in a tumbler.

Ingredients
3cl Campari
3cl gin
3cl vermouth
2cl sugar syrup
juice of one orange
crushed ice
orange slice

Jeffrey Morgenthaler’s 1990s variation is evocative of the margaritas or daiquiris served everywhere in those days — albeit sometimes as a poor excuse for a cocktail.
If you like margaritas and daiquiris and appreciate a good Negroni, you will enjoy Jeffrey Morgenthaler’s interpretation.

Be it a traditional Negroni or a Blended Negroni, even after 100 years, the Negroni still is one of the greatest timeless classics and will continue to remain so.

Sebastian Heuser is a freelance writer and food blogger based in Bordeaux. He visits vineyards, restaurants and food producers of Bordeaux and surrounding areas. He enjoys travelling to the Gascogne for Armagnac tastings and regional cuisine and to the Basque country for the incredible black cherries and the maybe most exciting chefs in the world.
Check out Sebastian’s food blog at https://seeteufelundaprikosen.com

This article is the work of Le Cordon Bleu Online Learning 10-week Food Writing for Publication course participant Sebastian Heuser. Le Cordon Bleu is not responsible for the content and the opinion and view is that of the author.

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