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Negroni cocktail named after Camillo Negroni of Florence, who drank a negroni every night before dinner....
"The Negroni is the Marmite of mixed drinks" writes Ian Cameron. So why does it put so many people - including restaurant critic Jay Rayner - off?
"Taken at face value, the classic cocktail from 1920s Florence is a simple enough concept: gin, sweet vermouth and Campari, poured in equal measures. There's no mixological whimsy at work, no fancy techniques - you just pour the liquids over a few ice cubes in the glass you're going to serve it in and give it a stir. Throw in an orange twist and Bob's your uncle.
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Yet when drinkers raise a Negroni to their lips the cocktail has an incredibly polarising effect. Like the nation's reaction to its most famous yeast extract, people literally love it or hate it. It's a big, boozy, big boy's drink, dry and jowl-shakingly bitter. It comes at you like a wake-up call at 3am.
To its fans, it's an aperitif without compare, a sophisticated kick start to enliven the palate and stiffen the sinews ahead of a meal.
To the haters, it's a red devil incarnate.
Is it in the healthy slug of gin? It can't be. We all love a stiff G&T and gin has been probably the most interesting spirit category of late, with a slew of new brands, flavours and styles..." Read More >>
Check out how to make the Negroni cocktail:
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