Aperitif is a French word which means “to open”. It is an alcoholic beverage usually served before meals to stimulate (to open) the apetite. Exactly as Negroni does.

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Aperitifs became very popular in Europe in the late 19th century. By 1900, they were served and drunk in the United States. Negroni is one of those exceptional before meal drinks. According to many spirits and cocktail writers, an Italian Count named Camillo Negroni, has been the inventor of this classic drink. Furthermore, in our books we have read that this bright, deep ruby red colored cocktail has been born in Florence around 1920. The recipe for Negroni calls for equal parts of gin, Italian vermouth and, of course, Campari. That means that it is such a simple cocktail that even a bad bartender can’t flub. Unless if he/she uses a badly preserved vermouth. Negroni, is not that kind of balanced cocktails where sweetness struggles to equilibrate with sourness. On the contrary it is a medium dry cocktail that can make your taste buds wake up. It is a really simple but complex concoction that can make you say: “Ok, now I really want to have some food”. The drink was a huge success when it was invented, and it soon spread to bars all over the world. Below, you can read the recipe for a spicy, herbal, complex and medium-dry Negroni:

  • 30 ml gin
  • 30 ml sweet red vermouth (like Martini Rosso, Cinzano, Lillet, Dubbonet, Carpano)
  • 30 ml campari

The Negroni may be served:
a) on the rocks (pictured): Fill a mixing glass with large ice cubes. Add the gin, vermouth and campari. Stir for half a minute. Strain into an old fashioned glass filled with ice. Garnish with an orange peel.
b)straight up: Add all the ingredients to a mixing glass and fill with ice. Stir for 30 seconds and strain into a chilled cocktail glass. Garnish, as before, with an orange peel.

And if you want to read some more things about this drink, then there is a fabulous new book  from one of the greatest drinks writers of our time, Gary Regan. 

Spyros Patsialos
Γνωστός και ως Gin Guru, είναι ο δημιουργός του Υπήρξε bartender από το 2000 ως το 2014 και γράφει για το αλκοόλ από το 2009. Το 2010 κατέλαβε την 6η θέση στον παγκόσμιο διαγωνισμό του G’Vine και από τότε εξειδικεύεται στο Gin. Έχει διατελέσει κριτής σε δεκάδες διαγωνισμούς cocktail στην Ελλάδα, αλλά και στην Ibiza και την Κύπρο. Το 2011 επιλέχθηκε για τη συμμετοχή του στο project του ούζου “πλωμάρι” και το 2014 εκπροσώπησε την Ελλάδα για το Campari Worldwide Negroni Project. Από το 2009 γράφει για το αλκοόλ και τα κοκτέιλ. Άρθρα του έχουν δημοσιευθεί σε free press, στο FINE Drinking Magazine και στο Bars and Coffee Magazine.
Spyros Patsialos
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