negroni

THE NEGRONI Cocktail Recipe, How to make a perfect Negroni

negroniRecipe

THE NEGRONI

Type Cocktail
Primary alcohol by volume
Served On the rocks; poured over ice
Standard garnish Orange slice
Standard drinkware
Old Fashioned Glass.svg

Old Fashioned glass

IBA specified ingredients*
Preparation Stir into glass over ice, garnish and serve.

The Negroni cocktail is made of one part gin, one part vermouth rosso, and one part Campari, garnished with orange peel. It is considered an apéritif.

 

History

While the drink’s origins are unknown, the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni (formerly Caffè Giacosa), located on Via de’ Tornabuoni and now called Caffè Roberto Cavalli. Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink. Since the drink was conceived before the invention of dry gin, the kind of gin used would have likely been barrel aged or Old Tom style.

After the success of the cocktail, the Negroni Family founded Negroni Distillerie in Treviso, Italy, and produced a ready-made version of the drink, sold as Antico Negroni 1919.[citation needed] One of the earliest reports of the drink came from Orson Welles in correspondence with the Coshocton Tribune while working in Rome on Cagliostro in 1947, where he described a new drink called the Negroni, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”

Cocktail historian David Wondrich has researched Camillo Negroni, who was born on 25 May 1868 to Enrico Negroni and Ada Savage Landor, and died in Florence on 25 September 1934. While his status as a count is questionable, his grandfather, Luigi Negroni, was indeed a count.

Descendants of General Pascal Olivier de Negroni, Count de Negroni claim that he was the Count Negroni who invented the drink in 1857 in Senegal. “A Corse Matin” Sunday Edition article dated 2 February 1980 is translated on a descendant’s blog: this claims he invented the drink around 1914. An article in the New Hampshire Union Leader reported on the controversy.

 

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Jeet Rana- Bar Tender Of The Year By- World Class 2016

Top 25 Cocktails of the World

Mint Julep

2.5 oz straight bourbon or rye (or Martell VSOP cognac)
0.5 oz simple (or 2 teaspoons superfine sugar)
2-4 sprigs of mint

Sugar and 6 mint leaves in highball and lightly press. 
Add half of spirits and fill with crushed ice.

Swirl to frost. Add more ice and rest of liquor. 

Garnish with 3 sprigs of mint. Add straw.
Sazerac

2 oz rye
2 dashes Peychaud's
splash absinthe (Pernod 68)
0.5 oz simple syrup (or 1 sugar cube and water)
Lemon twist

Chill 1 old fashioned glass. In other, combine rye, simple and bitters, stir. 

Dump ice from first glass. Splash absinthe and swirl. Dump absinthe.

Strain second glass into first glass and twist lemon peel over top.

 

SOURCE:- Wikipedia

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Virender Singh Rana blogs at HimBuds.com. B.Sc in Hotel Management and certified in Revenue Management from Cornell University (U.S.A). His satisfaction lies in helping a needy and ultimately wishes to set up an NGO.


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