Negroni - My favorite recipe

Happy Negroni Week Everyone!

Technically Negroni week doesn't begin until Monday but we wanted to get this episode out so that all of you can be making some Negronis this week or going out to your local bars and supporting Negroni week! For those of you who don't know Negroni week is a Week in June where bars partner up with Campari and make special Negroni Menus or serve Negronis and donate a portion of sales to a good cause! So get on the bus and drink some Negronis this week!

Also, we played with the idea with not releasing this video as it was the last one shot on this particular day and at the end of the day I am sometimes...let's just say I'm sometimes "In my cups". It isn't as smooth as some of the videos but since we didn't have time to reshoot the Negroni episode and we wanna do our part for Negroni week, well, you're stuck with this one.

The Negroni was invented at Cafe Cassoni in Florence Italy around 1919. Legend has it that Count Camillio Negroni asked his friend the bartender Forsco Scarselli to spike his Americano cocktail with an ounce of Gin and to take out the soda water. Then shortly thereafter whenever anyone would order an Americano (Then all the rage) they would ask for it "The Negroni Way"
The Family was quick to capitalize on the success of the cocktail, founding the Negroni distillery in 1919 in Treviso Italy where they produced a ready made version of the drink.

The Specs:
1oz or 30ml Gin
1oz or 30ml Sweet Vermouth
1oz or 30ml Campari
Rocks Glass, Rock of Ice
Orange Twist garnish.

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[MuteMax]

Put together a modest home bar with no experience in mixology whatsoever. Channels like this are a huge help for folks like me. Hope you get more exposure man.

[Astarstruckfan]

This has been my absolute favorite cocktail for decades.

[triplecap]

I probably commented on this before, but your "spiel" on the antica was 100 percent accurate.

[mglennon]

At my bar last night as an experiment I added three dashes of Orange bitters. A total game changer. I’m a traditionalist, but wow, try this at least once. You might never look back. Cheers

[stefanopassiglia]

I make my Negroni with Punt e Mes, it's just amazing, as Punt e Mes is almost an amaro and faces the Campari much better. I agree with you, I had Negroni made with light sweet vermouth and it was like I was just drinking Campari.

[sandrales]

I fell in love with the Negroni a little over a year ago (because of the word "cochineal" which brought me to Campari, which then brought me to the Negroni.. I had never heard of negroni before the word "cochineal" lol) and have only recently found your channel. I don't remember how.. could be that I was curious to watch the proper way to prepare the Negroni. I've probably watched this video >10 times and finally tonight made it with Carpano Antica (instead of Martini & Rossi). I was blown away by the improved balance of flavor!! Thank you so much for your incredible, insightful, and educational videos!! You all are doing an awesome job!!!

[theobamathellama]

I never thought I’d get the taste for Campari but I now I love it there’s nothing like it. I love how Leandro admits he hated it the first time because I took a huge swig and almost spat it out the first time lol.

[charleskoethe]

But feel free to adjust the components to your own taste. My favorite ratio ended up being 1.5 oz any London Dry Gin (avoid the botanicals), .5 oz Campari, and 1oz of Carpano Attica.

[Peter-rdin]

I've never liked gigantic ice cubes, preferring a few large chunks, but this series of videos is so basic and no-nonsense that it's probably the best cocktail how-to on YouTube.

[TheSilvercue]

I have just done Dry January and added the Monday to Wednesday too.... this is the drink I am coming out to! (after a beer)

[rafff]

Very good! Is the perfect recipe of the Negroni and use the Carpano is a sign of true connoisseurs.

[illgrooves]

I did a sweet vermouth tasting, dolin carpano and cocchi. The carpano is slighty better than the dolin, both are zeros compared to the cocchi. The cocchi has a rhubarb and citrus peel bitterness that is out of this world, makes the dolin and carpano look flat and flavorless. If you're mixing the dolin it's fine. The cocchi w orange peel rocks is a drink on its own.

[patty-cfjj]

I’ve been stirring it in a glass full of ice first then straining it into a tumbler with a giant ice cube. I’ll try it this way.

[LoganRaspa]

I think its great that you have Zubwroka on your bar! One of my personal favorites!

[AlasdairGR]

There was a big ass horse fly on the mixing beaker to the right.

[maurizioparidimonriva]

Carpano all the way. It is has big flavor, for sure, but then so does Campari. A good gin shouldn't get lost between the two.

[mistermom]

Going to make this soon. I picked up Campari a few days ago

[c.s.]

Vermouth is the least understood major cocktail ingredient. You've blamed bars serving spoiled vermouth for its reputation problem. It might be helpful to do an episode on the different vermouths, their uses, and preventing spoilage. Just a thought. I personally love Spanish vermouth with tapas. Negroni is my go-to bar order before food.

[kalebsmith]

Blood Orange works great in negronis and Boulevardiers

[ayyrazza]

You're 100% on the fact the carpano is a huge flavor profile. Personally I like cocchi but carpano is fantastic in a manhatten with Bittermans mole bitters. It creates a different cocktail. Doesnt correlate with the video but it's my preferred manhatten 😅