Created in 1919 in Florence, this cocktail has undergone a revival in recent years

At the beginning of the 20th century, the beautiful Tuscan city of Florence was one of the most important meeting places for politicians, musicians, writers, thinkers and aristocrats in Europe. Many of its bars and cafes became meeting places where they met while enjoying a drink. Among them, Count Camillo Negroni , a regular at Caffè Casoni (an address that years later became owned by Roberto Cavalli, who turned it into Caffè Giacosa , now closed), where he ordered an American cocktail, that is, vermouth, Campari and soda.

One day, tired of always drinking the same thing, he asked the bartender, Fosco Scarselli, to strengthen his drink - the count always boasted of being a strong and rude guy, he even claimed that he had earned a living as a cowboy in the United States - changing gin soda, in honor of one of his last trips to the United Kingdom. Scarselli added, in addition, a slice of orange to differentiate both combined. In this way, the negroni took the name of its first drinker .

Gin can be substituted for sparkling wine ("negroni sbagliato") or vodka ("Negroski")

With 101 years of life, this cocktail has become an irreplaceable classic on the menus of numerous specialized stores, especially in recent years, due to the increased consumption of vermouth. Due to its bitter character, it is ideal during the aperitif (better with some snacks, such as historiadas gildas or banderillas, some type of salting or even with pickles) or in the company of recipes with an exotic point, such as mussels with Thai curries.

For its preparation, it is recommended to use a low and wide glass (Old Fashioned model), add large ice cubes and ensure that all the ingredients are cold before serving them to avoid it being watered down after a few minutes. Some even add a squirt of squeezed lemon to enhance the flavor.

How is the perfect negroni made?

Ingredients (for two people) : Two measures of dry gin; two Campari measures; two measures of red vermouth; ice cubes and two quarters of orange.

Place the ice cubes directly in the glass in which the cocktail will be taken. Add the gin, the campari and the vermouth. Stir gently (note, do not shake or beat) and decorate with a quarter of an orange.

Most professionals recommend not using a cocktail shaker or crushed ice to serve this drink.

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