For example, the encyclopedic Grassi (1936) contains 1,000 recipes, including several with Campari (two versions of the Milano–Torino and a dozen versions of the Americano), but no negroni or gin/vermouth/Campari drink. There is no known recipe for a "negroni" or an equal-parts drink of gin, vermouth, and Campari in Italian cocktail books before the 1940s. Notably, Brucart refers to the same recipe as "Campariete" in 1943 and "Negroni" in 1949, attaching a new name to an existing drink. In Brucart (1949), this 2:1:1 cocktail is referred to as “Negroni-Cocktail”, and is given as: Negroni-Cocktail ¼ de vermut italiano, 2/4 de Campari, ¼ de Gin. Brucart (1943, p. 29) credits the drink to Albert of Chatam, Paris (presumably from Thenon (1929)), and specifies that it be shaken, and served up (in a coupe). This drink is listed in numerous American, French, and Spanish cocktail books of the 1930s and 1940s, including Boothby (1934, p. 39) (shaken, twist lemon peel over), Brucart (1943), and Trader Vic's Bartender's Guide (1947). The same book credits Albert of the Chatham bar with the Rose, though that is attested years earlier by another bartender at the same bar, so it is not clear if Albert originated this variant of the drink, or simply represented the bar in this collection. All of these make it closer to a standard American-style cocktail than an Italian-style drink.Ī similar recipe of 2:1:1 gin, vermouth, and Campari is attested from the Parisian book Thenon (1929) as the "Camparinete", where it is credited to Albert of the Chatam (Chatham hotel), and specifies Cora brand vermouth and a lemon zest. This differs from the modern IBA recipe in a few respects: it is shaken, not built it is presumably served straight up (implied for cocktails), not down on the rocks and it is garnished with a lemon twist, not an orange slice. In a shaker, with pieces of ice, a third of Campari, a third of gin, a third of Italian vermouth, mix well and serve with a lemon zest. ![]() The earliest known attestation of a drink with the same ingredients and proportions (1:1:1) as the modern recipe is from the French cocktail book Alimbau & Milhorat (1929), where it is referred to as "Campari Mixte", and the recipe is given as: Dans un shaker, avec de la glace en morceaux, un tiers de Campari, un tiers de Gin, un tiers de Vermouth italien, bien mélanger et servir avec un zeste de citron. By the mid-1950s the preferred name was "negroni" and the preferred ratio was 1:1:1, served over ice but without soda. In the late 1940s the short drink then acquired the name negroni from a separate, similar long Italian-style drink of vermouth and soda, with small amounts of Campari and gin, served over ice or from a variant of the Milano–Torino or Americano, equal parts vermouth and Campari, with a small amount of gin, plus soda, served over ice. To summarize, the documentary evidence is consistent with the drink originating as a short, American-style cocktail in 1920s France, like its well-documented contemporary, the old pal (and similar cocktails such as the boulevardier), and was most popular in the 1930s and early 1940s as a 2:1:1 drink, served up, called the Campariete. The drink's origins are not known with certainty, and one must distinguish the modern recipe (an equal-parts cocktail of gin, vermouth rosso, and Campari, served over ice) from the name "negroni". The IBA recipe for the negroni specifies that it be built over ice in an old-fashioned or rocks glass and garnished with a slice of orange, similar to an old fashioned or spritz (short, minus the soda).Ĭommon variations include using an orange peel (or lemon peel) in place of an orange slice (especially outside of Italy), stirring then pouring over ice, and sometimes stirring and serving straight up. Technique Often garnished with an orange peel. ![]() There are claims of Italian drinks by the name "Negroni" containing gin from 1919, though these differ significantly from the modern drink see § History for details. The basic recipe – an equal-parts cocktail of these three ingredients – is first recorded in French cocktail books of the late 1920s, alongside many similar drinks in Italy a long drink of equal parts vermouth and Campari (but no gin), topped with soda and served over ice, has existed since the 1800s under the names Milano–Torino or Americano. The drink has been documented in Italy since the late 1940s, and became popular in the 1950s, but the origin is uncertain, and early recipes differ somewhat from the modern standard. The negroni is a cocktail, made of equal parts gin, vermouth rosso (red, semi-sweet), and Campari, generally served on the rocks, and commonly garnished with an orange slice or orange peel. ![]() † Negroni recipe at International Bartenders Association ![]() Build in glass over ice, garnish and serve.
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