On this episode of MYG I make 14 Classic variations of the Negroni. The Negroni is my favorite cocktail and is so popular that there is a global celebration week dedicated to it. For more info on Negroni Week visit www.NegroniWeek.com.
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@00:00 Show Intro
@00:49 TOMI
@01:13 MITO
@02:43 Americano
@04:52 Negroni
@06:38 Boulevardier
@08:27 Old Pal
@11:03 Camparinete
@14:20 Asmara
@ 17:58 Cardinale
@21:17 Laurino
@23:54 Sbagliato
@27:05 Bicicletta
@29:29 Rosita
@31:39 Tornabuoni
@ 34:48 Aperitivo Ritual
@ 35:28 Outro
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Tomi (Torino-Milano) - 1860’s
1.5 oz (45ml) Cora
1.5 oz (45ml) Campari
Method: Built Over Ice
Garnish: Orange Peel
Note: Not much known about its history
Mito (Milano-Torino) 1860’s
1.5 oz (45ml) Campari
1.5 oz (45ml) Sweet Vermouth di Torino
Method: Built Over Ice
Garnish: Lemon Peel
Note: Said to have been created Gaspare Campari’s “Caffe Camparino” in Milan
Americano (Early 1900’s)
1 oz. (30ml) Campari
1 oz. (30ml) Sweet Vermouth di Torino
1 oz. (30ml) Soda (Or to taste)
Method: Built Over Ice
Garnish: Orange and lemon slice
Note: One of James Bond's favorite cocktails, the first drink he ordered in Ian Fleming's series, Casino Royale.
Negroni (1919/1920)
1 oz. (30ml) Campari
1 oz. (30ml) Sweet Vermouth di Torino
1 oz. (30ml) Gin
Method: Built Over Ice
Garnish: Orange slice
Note: A historical collaboration between Camillo Negroni and Fosco Scarselli
Boulevardier (1920’s)
1 oz. (30ml) Campari
1 oz. (30ml) Sweet Vermouth di Torino
1 oz. (30ml) Bourbon
Method: Built Over Ice
Garnish: Orange slice
Note: Attributed to Erskine Gwynne, an American-born writer who founded a magazine in Paris called Boulevardier, which appeared from 1927 to 1932.
Old Pal (1920’s)
1 oz. (30ml) Campari
1 oz. (30ml) Dry vermouth
1 oz. (30ml) Rye
Method: Stir and Strain into a coupe
Garnish: Lemon peel
Note: The first written references appear in MacElhone’s Barflies and Cocktails book
Camparinette (1930’s)
2 oz. (60ml) Gin
1 oz. (30ml) Campari
1 oz. (30ml) Dry vermouth
Method: Stir and Strain into a coupe
Garnish: Lemon peel
Note: Printed in Cocktails de Paris, a French-language cocktail guide. This drink also appears in 1934 in Boothbys world drinks and how to mix them.
Asmara (1940’s)
1.5 oz (45ml) Gin
1 oz. (30ml.) Bianco Vermouth
.5 oz. (15ml) Campari
Method: Stir and Strain into a coupe
Garnish: Orange peel
Note: Appeared in Cocktail Portfolio as the “Asmara,” named after the capital of Eritrea, one of Italy’s
African colonies.
Cardinale (1940’s)
1.5 oz (45ml) Gin
1 oz. Riesling Rhine
.5 oz. (15ml) Campari
Method: Stir and Strain into a coupe
Garnish: Lemon peel
Note: Created in 1950 at the Orvm Bar at The Westin Excelsior Rome by Giovanni Raimondo
Laurino (1940’s)
2 oz. (60ml) Sweet Vermouth di Torino
1 oz. (30ml) Campari
Method: Built Over Ice
Garnish: Orange & Lemon slice
Note: Printed in 1951 in Ted Saucier’s “Bottom’s Up”
Sbagliato (1970’s)
1 oz. (30ml) Italian Sweet Vermouth
1 oz. (30ml) Campari
1 oz. (30ml) Spumante
Instruction: Pour ingredients into a tall glass over ice and gently stir.
Method: Built Over Ice
Garnish: Orange wheel
Note: Created in the late 1980s by Mirko Stocchetto at his Bar Basso in Milan.
Bicicletta
3 oz. (90ml) White wine (crisp and unoaked)
2 oz. (60ml) Campari
1 oz. (30ml) Soda Water
Method: Built Over Ice
Garnish: Orange wheel
Note: Also called Aragosta in different regions of Italy. Popular on the island of Sardegna.
Rosita (1980’s)
1.5 oz (45ml) Reposado Tequila
.5 oz (15ml) Sweet Vermouth di Torino
.5 oz (15ml) Dry Vermouth
.5 oz. (15ml) Campari
1 Dash Angostura bitters
Method: Built Over Ice
Garnish: Lemon twist
Note: First appeared in a 1988 edition of Mr. Boston's Official Bartender's Guide.
Tornabuoni (2021)
1 oz. (30ml) Moscato Grappa
1 oz. (30ml.) Bianco Vermouth
1 oz. (30ml) Campari
1 Dash Angostura bitters
Method: Built Over Ice
Garnish: Slice of small Gala Apple
Note: Created by Livio Lauro in 2021
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Tools I used:
Stainless Steel Bar Spoon
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Japanese Style Jigger 1oz/2oz
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Libby Mixing Glass
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Nick & Nora Coupe
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Rocks Glass
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