Image c/o Angel Negrin

Despite all of the amazing alcoholic products exported from Italy, it’s not a place known for its cocktails. Since the country didn’t have to get creative to make illegal spirits palatable, few recipes have emerged. However, a few Italian cocktails have become critical parts of cocktail history.

One that has inspired endless variations is the Negroni. Like many other cocktails, this one doesn’t have a clear cut backstory. Its origin is traced by some back to 1919. At that time, Count Camillo Negroni is said to have ordered an Americano (equal parts Campari and sweet vermouth) with gin and no soda.

The result was and is a cocktail with a beautiful ruby tone. Taste-wise, the Campari adds a bitterness and sweetness that plays around the gin’s herbaceous bite. Sweet vermouth balances these flavors with a smoky, wine-y earthiness. Though many bartenders have rebalanced this cocktail to please modern palates, others argue passionately that these variations are not actually Negronis.

For that reason, I’ve included the original recipe. By what I can tell, it’s also the most historical, so it’s the best suited for my purposes. Other interesting variations to try include the Boulevardier (sub bourbon for gin), a 1794 (sub rye for gin) or a Boulevarista (sub tequila for gin). With one Google search, I uncovered more than twenty variations, and scores of others exist in books and bars all over the world. With the number of possibilities available, it’s just a matter of finding one that’s to your taste.

Recipe:

1 oz Campari

1 oz sweet vermouth

1 oz gin

Combine in a mixing glass and stir for 12-15 seconds or until combined to taste. Strain into a chilled cocktail glass and garnish with an orange peel.