The quintessentially perfect cocktail–perfectly balanced, with the right amount of bitter, bite and sweetness…
Don’t be fooled by its festive color, or its herbal properties: The Negroni, with no mixers, is as boozy as a Manhattan and the drink’s floridity masks a devious potency.
That said, be doubly careful, since technically,it is an aperitif, often enjoyed before the meal on an empty stomach.
It’s a classic cocktail, made not to disguise the alcohol flavors, but with its’ inherent sophisticated simplicity, to celebrate them.
Jim Fossum made mine on the rocks and while the proportions mentioned above are the classic ones, variations and presentations abound.
Pictured above is the Negroni Cocktail, served up, not on-the-rocks, and in a cocktail glass fresh from the freezer.
Pictured below is its once-popular progenitor, the Americano, a refreshing Italian-born highball made with Campari, sweet Vermouth and club soda.
While the Americano doesn’t have quite the romance that’s grown around the Negroni, what it also doesn’t have is nearly as much alcohol. Without the gin and the added club soda It’s a lighter and saner choice for summertime drinking.
A pitcher of Americanos enjoyed on the porch of the Green Parrot’s Liquor Store during a hot afternoon is a picture I cannot get out of my head.
With a cure for that summer heat in mind and that same pitcher-on-the-porch vision dancing in my head comes the Negroni Sbagliato.
Again, like original Negroni, the Negroni Sbagliato is easy enough to make at home, and while it may be obscure enough that most bartenders don’t know it remains simple enough that any bartender can be talked through it.
|if you want a glimpse of the apertivo scene in Milan, look here.
|If you just want to make a Negroni Sbagliato at home, The ingredients are available right next door to the bar in The Green Parrot Liquor Store.
1 oz. Campari
1 oz. lightly sparkling wine (Prosecco)