It was my wife’s turn to choose our dining destination in Chicago and she wisely chose Italian. For my pre-dinner aperitivo I chose a negroni and Spiaggia brought me not one, but two. The first is freshly prepared and the second made a day before and aged overnight. Our server said it would illustrate the difference aging makes. Like many things, the aged cocktail was much smoother with flavors more nuanced than the fresh, bold one. Both were delicious and dinner was off to a great start.
A Little History
This is an Italian cocktail, invented circa 1919. Count Camillo Negroni is credited with its invention, when he requested gin instead of soda water for his americano.
A negroni is a true aperitivo, designed to stimulate your appetite before dinner. Campari liqueur is a major component of this cocktail and true to its nature imparts a distinctly bitter component. It’s softened by the vermouth rosso and the gin but it’s not a beginners’ cocktail. Also like many things it’s an acquired taste that can become addictive one sip at a time.
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This is for the cocktail connoisseur.
- Prep Time: 1
- Cook Time: 2
- Total Time: 3 minutes
- Yield: 1 1x
- 1 oz gin
- 1 oz vermouth rosso
- 1 oz Campari
- Orange peel – garnish
- Add all the ingredients to a mixing glass filled halfway with ice
- Stir until well chilled
- Strain into a double rocks glass over a 2″ rock
- Rub the rim and garnish with the orange peel