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.
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. 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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Gimlet 2.5 oz Beefeater gin .5 oz Rose's (preserved lime) Shake, cocktail glass (or old fashioned with ice), lime wedge IN the drink.
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Mai Tai 2 oz aged rum (Jamaican) .75 oz lime juice .75 oz orange curaçao 1 tsp orgeat Shake, old fashioned with ice, garnish with lime wheel, mint sprig, and sonya orchid.
Manhattan 2 oz Wild Turkey rye or bourbon 1 oz sweet vermouth 2 dashes Angostura Stir, cocktail glass, cherry (or sometimes twist of lemon) (Perfect Manhattan uses .5 sweet and .5 dry vermouth)
Margarita 2 oz Avión silver tequila 1 oz Cointreau .75 oz lime juice (optional: 0.5 oz simple syrup) coarse salt lime wedge (for rimming glass) Shake, cocktail glass with salt rim, lime or no garnish.
Dry Martini 1.5 oz Beefeater London Dry gin 1.5 oz dry vermouth 1-2 dashes orange bitters Stir, twist of lemon or orange
Extra Dry Martini (1950) 3 oz Beefeater gin or Absolut vodka 1/8 oz dry vermouth Stir gin with vermouth-seasoned ice, cocktail glass, olive.
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.
Mojito 1.5 oz rum .75 oz lime juice .75 oz simple syrup 1 mint sprig and 4 mint leaves club soda Muddle mint and syrup, add lime, rum and shake, highball glass with ice,top with soda. Mint garnish -or- build in a highball glass.
Old Fashioned 2 oz bourbon or rye 3 dashes Angostura 1 tsp sugar splash water or soda In old fashioned glass, muddle sugar and bitters in water, add whiskey and ice, stir. Lemon peel.
Old Fashioned (Muddled) 2 oz bourbon 3 dashes Angostura 1 tsp sugar 2 orange slices 2 maraschino cherries splash water or soda In old fashioned glass, muddle sugar, bitters, one orange, one cherry, soda. Remove orange rind and add bourbon, ice and Stir. Garnish with additional orange slice and cherry.
Pisco Sour 1.5 oz pisco .75 oz lime juice .75 oz simple syrup 1 egg white Drops of Angostura bitters Dry shake, Shake, cocktail glass, garnish with Angostura
Rob Roy 2 oz Chivas Regal scotch 1 oz sweet vermouth 2 dash Angostura (or Orange) Stir, cocktail glass, cherry (or orange twist)
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Sidecar 1.5 oz cognac (Martell VS, VSOP) .75 oz cointreau .5 - .75 oz lemon juice Shake, cocktail glass with sugar rim, orange peel.
Stinger 2 oz cognac (Martell VS, VSOP, or Cordon Bleu) 1 oz white creme de menthe Shake, cocktail glass -or- old fashioned glass with crushed ice. - One of the only drinks that is shaken and 100% pure liquor.
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Emerald 2 oz Johne Powers or Redbreast Irish whiskey 1 oz sweet vermouth 2 dash Ango or Orange bitters Garnish with orange twist Bellini 1.5 oz white peach puree 4 oz Perrier-Jouët champagne (optional .5 oz peach liqueur) Put peach in bottom of mixing glass, no ice. Slowly add PJ while gently stirring, dragging peach up sides. Strain into champagne flute. (Optional: float 0.5 oz peach liquer)