How to Master the Art of the the Perfect Negroni
We make no secret of our love for a Negroni or two!
Each of our guests finds one waiting for them at our bar - the perfect tipple to have in hand while watching the sunset over Blairgowrie’s wild dunes. Even our name, Camillo, is an ode to our favourite cocktail!
Legend has it; the Negroni was invented at the Caffe Casoni in Florence, Italy in 1919 when Count Camillo Negroni requested a stronger version of his favourite cocktail – the Americano. His friend and bartender, Forsco Scarselli, replaced the soda component with gin, added an orange garnish and the Negroni was born.
Having made, sipped and shared our fair share of this iconic apéritif, we thought we’d give you the lowdown on mastering the art of the perfect Negroni.
Choose the Right Gin and Vermouth
With equal parts Campari, gin and vermouth, it couldn’t be easier to make a Negroni. To ensure this trio are perfectly balanced, opt for a London dry gin and a sweet, Italian-style vermouth that can go toe-to-toe with the strong taste of Campari.
Always Stir, Never Shake
Once you’ve poured all your ingredients, stir with plenty of ice to add a touch of dilution and bring the temperature down. If shaken, your Negroni will become too cold and lose the delicate balance of aromatics that make give it its character.
Take your time (about 30 rotations) - it will be worth it!
Garnish Properly
Express (aka ‘twist) orange peel over the glass to release oils into the drink and then place in your Negroni. While you might have seen some bartenders rubbing the skin of orange peel around the rim of the glass, this is something we don’t recommend as the reside will leave behind a bitterness that throws the balance of your drink out.
Treat Your Vermouth Right
Once opened, vermouth oxidises and quickly loses its lovely, complex aroma. So, make sure you keep it in the fridge after opening. It will stay in good shape for about a month, and then in passable shape for two months after that. Anything longer than three months, and it will be time to part ways!
Photography: Jane Fitzgerald