.png)
As a proud Italian, I’m very happy to see how the Negroni has become such an iconic cocktail worldwide, thanks to the work of the global bartender community and brand like Campari.
My Negroni
"The Negroni can be seen as a perfect example of bittersweetness. Using Rum or Rhum, you add warmth and character, just like memories that makes you feel good inside. The sweet Vermouth is like the happy moments in life smooth and enjoyable while the Bitter brings in a bitter edge, representing the tough times or sadness we all go through.
Together, these ingredients create a balanced drink, much like life itself. The warmth of the rum, the sweetness, and the bitterness all work together to show that both good and bad moments are needed to make life complete." DDP
Ingredients:
0.75 oz Saint James Rhum Blanc 40% ABV
0.75 oz Martini Rubino Reserva Vermouth
0.75 oz Bitter Campari
2 Bar spoons Cynar
Method:
Pour all the ingredients in a mixing glass
Add ice
Stir
Strain in a chilled old fashioned glass over a large ice cube
Garnish with a orange slice
————————-
Milan, 1986
When I was 17, I started working as a barista in Milan. Back then, you were called a barista if you worked mornings and a barman if you worked in the evenings. Later, when I moved to Florida, I got a job as a bartender, I felt kind of cool !!!
I come from a family of restaurateurs . My grandfather owned a simple bar-trattoria outside of Milan. He was the cook, my grandmother did a bit of everything, my uncle worked the bar, and my mom served tables. I spent my time in the kitchen eating ragù sandwiches and, in the summer, spilling beers. Probably I made my first drink between 10 and 14 years, and old was the “birra & gassosa” or “panaché,” which was half beer, half 7UP.
The first time I got tipsy was thanks to the Negroni. I was still working day shifts, from 7 a.m. to 5 p.m. My friend Fabio picked me up after work, and we hit some bars, drinking Negronis. I still remember the taste—strong and warm. We would pair it with potato chips and peanuts (chewing them together!). Back then, it wasn’t the fancy cocktail we know today. It was always made the same way: “un terzo, un terzo, un terzo”, equal parts of gin Gordon or Beefeater , Martini Rosso vermouth, and Bitter Campari. Every barman would grab a short tumbler, pour straight from the bottles, add ice and a slice of orange—no mixing glass in sight.
One thing did change after the movie Cocktail with Tom Cruise: some bartenders started pouring all three bottles at once!
———————
One of my favorite aperitifs is the Negroni Sbagliato, a delightful twist on the classic Negroni that comes from my hometown, Milan. This cocktail was invented by accident in the 1970s at Bar Basso, a renowned cocktail bar. Bartender Mirko Stocchetto was preparing a classic Negroni but mistakenly used sparkling wine instead of gin. The result was a lighter, bubbly version of the Negroni, which was aptly named "Sbagliato," meaning "mistaken" or "wrong" in Italian.
The Negroni Sbagliato is now loved for its refreshing, effervescent quality. Every time I go back to Milan, visiting Bar Basso is always first on my list. There’s something special about enjoying this cocktail where it all began, amidst the city's vibrant energy and charm.
Here’s the original Bar Basso recipe for the Negroni Sbagliato:
1 part Campari Bitter
1 part sweet vermouth Martini Rosso
1 part sparkling wine (usually prosecco)
To make it, stir Campari and sweet vermouth over ice in a glass, then top with sparkling wine. It’s typically served in a large glass with a big chunk of ice and a slice of orange. Perfect for savoring and soaking up the Milanese ambiance!
Despite the mix-up, the cocktail turned out to be delicious, offering a lighter, bubbly version of the original. This happy mistake became an iconic drink, and now it's a popular choice, especially during aperitivo time in Milan and to the Negroni connoisseur and aperitivo enthusiasts
MAURIZIO STOCCHETTO WITH HIS TEAM.
————
I’ve always loved making Negronis. For years, I stuck to the classic recipe, but in the early 2000s, I started experimenting. The first change I made was using different styles of vermouth. Sometimes, I’d even swap in sherry wines like Palo Cortado. The bitter part stayed true to Campari or Martini Bitter, but I’d occasionally add a splash of another amaro, like Cynar. When it came to the spirit, I moved beyond gin—my favorite swap was rum. I especially love using Rhum Agricole. Lately, since I’m living in Mexico now, I’ve been playing around with mezcal.
From there, I started trying all kinds of infusions. Bitter infused with mango or strawberry, vermouth with figs, and rum with pineapple. I would mix these, or go for something more adventurous, like one of my favorites: an Agricole Rhum Negroni barrel-aged in a small 3-liter oak cask. This one took a wild turn after two months aging at room temperature. I submerged the barrel 36 feet underwater near a reef in South Florida for three weeks. Is called it the “Seagroni.”
In case you miss the article of click here or go to www.cocktail-extravaganza .com
----------------------------------
One of my most recent creations is a white Negroni called Acapulco Days. It became one of the top 5 drinks on the list at the bar.
Acapulco Days (White Negroni)
Tequila infused with coconut, Dolin Vermouth Blanc, Bitter Bianco Luxardo. Served with coconut ice.
Make 1.5 liters batch
10 oz Virgin Coconut oil
16 oz El Tequileño Tequila Blanco
16 oz Martini Ambrato Reserva Vermouth
16 oz Luxardo Bitter Bianco
—-
8 oz coconut water ( dilution ) after the freeze process
Method:
Heat the coconut oil until it turns into a liquid state, let it cool a bit.
In large container, combine with the rest of the ingredients
Give it a good mix and then allow the mixture to sit for a few hours in the freezer.
For faster result, prepare an ice bath and put the container inside.
Filter through a fine strainer
Pre-diluted, add coconut water
When ready to serve, pour a few ounces into old fashioned glass, serve it over a big ice cube. {I suggest to serve with coconut water ice cube ]
———————————
Hala Kahiki Negroni
[Barrel aged]
Make 3 liters
Ingredients:
16 oz Vermouth la Copa
16 oz Nectar Px Gonzales Byass
32 oz Bitter Martini Riserva
32 oz Planteray Stigging Pineapple Rum
Pour all the ingredients into a large jar
Mix
Fill the Barrel:
Preparing the Barrel
1. Clean the Barrel:
- Rinse the barrel with warm water to remove any dust or debris.
- Do not use soap or detergent as it can leave residues that affect the flavor of your cocktail.
2. Condition the Barrel:
- Fill the barrel with warm water and let it soak for at least 24 hours to prevent leaks and allow the wood to swell.
- If leaks occur, let the barrel soak longer until the wood swells and seals properly.
3. Add Charred Oak (Optional I don't do it):
- You can add small pieces of charred oak to enhance the barrel's flavor contribution.
4. Drain and Dry:
- After soaking, drain the water and allow the barrel to air dry.
Aging the Cocktail
1. Prepare Your Cocktail:
- Mix your cocktail according to recipe above.
2. Fill the Barrel:
- Pour the prepared cocktail into the barrel, filling it as much as possible to reduce excess air.
3. Seal and Store:
- Seal the barrel with its bung (stopper). Store it in a cool, dark place.
4. Aging Time:
- The aging time varies based on the desired flavor:
Short-Term Aging
2-4 weeks This is usually sufficient for cocktails like Negronis. The flavors will meld and develop additional complexity.
Medium-Term Aging
4-6 weeks Tor more pronounced oak and depth.
Long-Term Aging
6-12 weeks for bold flavors, Some cocktails may benefit from longer aging, but be cautious as flavors can become overly woody or tannic if aged too long.
5. Sample Regularly:
- Periodically taste the cocktail to track its flavor development.
Bottling and Dilution
1. Transfer to Glass Bottles:
- Once the cocktail reaches your desired flavor profile, carefully transfer it to clean glass bottles for storage.
Rinse the barrel it with warm water. Allow it to air dry thoroughly before storing it or using it for another batch.
2. Dilution (Optional):
- You can dilute the cocktail to your preferred strength before bottling. For added complexity and sapidity, use coconut water as your dilution liquid instead of regular water. This gives a unique, tropical twist to the drink.
3. Store in the Fridge:
- After bottling, store the cocktail in the fridge. It will be ready to pour and serve whenever needed.
By using coconut water for dilution, you'll add a subtle hint of sweetness and a delicate savory touch that complements the aged flavors. The cocktail will stay ready to use and perfect for easy serving.
Notes
Wood Variation: Different barrels can impart varying flavors depending on the toasting or charring level of the wood. Be sure to monitor your cocktail’s aging progress to achieve the best result.
Cocktail Volume: A 3-liter barrel is relatively small, so if you’re aging a large batch, consider using multiple barrels or scaling your recipe accordingly.
Method:
Pour all the ingredients in a mixing glass
[don’t do it if is already diluted]
Add ice
Stir
Strain in a chilled old fashioned glass over a large ice cube
[I use a big coconut ice chunk]
Garnish pineapple wedge
--------------
Lava Nera
Lava Nera captures the rich, dark essence of the Hawaiian coffee liqueur, evoking the deep flavors of night and mystery. It suggests a late-night, sophisticated drink that feels adventurous but elegant. Is a bold combination of coffee richness, mezcal smokiness, and Negroni bitterness, perfect for an evening under the stars.
Ingredients:
0.75 oz Gracias a Dios Mezcal Espadin
0.75 oz Campari Bitter
0.75 oz Martini Rubino Riserva Vermouth
0.5 oz Alamea Hawaiian coffee liquor or homemade coffee liquor or your favorite brand
Method:
Pour all the ingredients in a mixing glass
Add ice
Stir
Strain in a chilled old fashioned glass over a large ice cube
Garnish with coffee beans
--------------------------
Negroni alla Francese
Ingredients:
0.75 oz Citadelle Boutique Gin
0.75 oz Noilly Prat Rouge French Red Vermouth
0.75 oz Campari Bitter
- Pernod for the float (prepared as a traditional French serve, with water and ice)
Pernod Float:
- 10 ml Pernod
- 10 ml water
- Ice (to add gradually)
Instructions:
Build the Negroni: In a mixing glass, add the gin, sweet vermouth, and Campari.
Add ice and stir well until chilled.
Strain: Strain the mixture into an old-fashioned glass over a large ice cube.
Prepare the Pernod Float:
In a small separate glass or mixing cup, mix Pernod with cold water.
As you slowly add the water, watch the Pernod change into its classic milky, cloudy form.
Float the Pernod: Gently float the prepared Pernod on top of the Negroni by pouring it over the back of a bar spoon, allowing it to sit delicately on the surface.
Garnish: None
Flavor Profile:
This Negroni alla Francese will have the classic bitterness of a Negroni, balanced by the anise-forward complexity of the Pernod float. The addition of Pernod adds a touch of French sophistication, with the cloudy, creamy appearance creating a visually stunning effect.
Happy Negroni Week !
Comments