NEGRONIOLOGY CREATIVE TWISTS ON THE CLASSIC NEGRONI - Built by bartenders, for bartenders
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NEGRONIOLOGY
CREATIVE
TWISTS ON
THE CLASSIC
NEGRONI
a1
Built by bartenders, for bartenders
NEGRONIOLOGY CREATIVE TWISTS ON THE CLASSIC NEGRONI Built by bartenders, for bartenders
a5
A RED ICON 3 THE STORY OF CAMPARI 5 NEGRONIOLOGY 7 THE CLASSICS 9 Americano 11 Negroni 13 Boulevardier 15 Negroni Sbagliato 17 TWISTS ON THE NEGRONI 19 Bartenders 20 Columbina 23 Macaroni 25 Conte Cedroni 27 Aperitivo Hour Negroni 29 Red Romeo 31 Caffe Cooler 33 Lost in Negroni 35 Moriles Negroni 37 Depero’s Negroni 39 Maiden Voyage 41 Coconut & Lime Negroni 43
A RED ICON
CAMPARI is a perfect blend of bitter herbs,
aromatic plants and fruit, and alcohol. The
secret recipe, invented in 1860 and known only
by three people, remains true to the original.
Look Unmistakable, vibrant, bright red
Nose Orange peel and aromatic herbs
Taste
Bittersweet, intense orange, aromatic
herbal and root notes. Invigorating
and refreshing. A deeply pleasing
and stimulating long aftertaste that
seduces you to take sip after sip.
3
THE STORY
OF CAMPARI
Born in Milan
Gaspare Campari began serving cocktails
made with his own unique, bitter aperitivo
at Milan’s Caffè Campari in 1867. Young
Milanese flocked here to enjoy these
intriguing bittersweet drinks and later to
the Camparino bar opened by Gaspare’s
son Davide in 1915.
Under Davide’s direction, the global
popularity of CAMPARI soared. Not least
because he understood the power of design
and creativity in building brand recognition,
and engaged with leading designers,
illustrators and filmmakers to bring the
vibrant red drink to life.
By the mid-1900s, CAMPARI had become
indelibly linked to Milan’s peerless culture
and synonymous with avant-garde creativity
and thinking.
5
NEGRONIOLOGY
Twists on a classic
Over the last decade the Negroni has soared
in popularity to become one of the world’s
most famous cocktails. It is a true classic.
This is undeniably due to the support of the
bartender community.
With the evolution of the Negroni front
of mind, CAMPARI has invited leading
bartenders and mixologists from bars across
the UK to showcase their creative expression
on the classic Negroni recipe of equal parts
CAMPARI, gin and sweet vermouth.
Negroniology is the collection of these
wonderful and imaginative modern riffs and
creative twists, created by a handpicked
selection of the UK’s best bartenders. Each
cocktail is an expression of the bar and its
talented bartender.
From a light, crisp and clean Negroni, to one
exploring the fusion of Scottish and Italian
heritage, another that transports you to Milan
at aperitivo hour, and a cocktail inspired
by the spirit of the futurist artist Fortunato
Depero, each of the cocktails featured here
is an original recipe, created especially for this
book. We invite you to draw on this inspiration
and get creative with CAMPARI. Cin Cin!
7
THE CLASSICS
Since 1860, CAMPARI has become the essential
ingredient in some of the world’s most famous
and unique aperitivo and cocktail drinks.
9
1915
AMERICANO
Fresh and invigorating Ingredients & Method
The Americano is based on 25ml CAMPARI
the Milano-Torino with an 25ml Vermouth Rosso
added splash of soda water Premium soda water
and garnished with a slice Orange slice
of orange and lemon peel. Lemon peel
Its name celebrates Primo
Fill a rocks glass with ice, pour
Carnera, the first Italian to
in the CAMPARI and vermouth,
win a heavyweight boxing
add a splash of soda water and
title in New York.
garnish with a slice of orange
and lemon peel.
11
1919
NEGRONI
The Icon Ingredients & Method
Created by Count Camillo 25ml CAMPARI
Negroni in Florence in 1919 and 25ml Gin
one of the most popular cocktails 25ml Vermouth Rosso
in existence. It’s the perfect Orange slice
balance of bitter, sweet and dry.
Fill a rocks glass with ice,
pour in the ingredients and
stir gently, then garnish with
a slice of orange.
131927
BOULEVARDIER
Smooth and indulgent Ingredients & Method
Created in Paris in 1927 25ml CAMPARI
by legendary New York 25ml Vermouth Rosso
bartender Harry McElhone. 35ml Wild Turkey 101
The Boulevardier is the Negroni’s Lemon peel
autumnal cousin swapping
Stir the ingredients over ice,
summery gin for deep,
then strain into a deep coupette
soulful bourbon.
or rocks glass and garnish with
fresh lemon peel.
151972
NEGRONI SBAGLIATO
AKA the Wrong Negroni Ingredients & Method
The Negroni Sbagliato was born 25ml CAMPARI
in Milan in 1972 on a busy night 25ml Vermouth Rosso
at Bar Basso. The owner Mirko 25ml Cinzano Prosecco D.O.C.
Stocchetto was about to mix a Orange slice
classic Negroni for a regular client,
Fill a rocks glass with ice, pour in
but following the CAMPARI and
the CAMPARI and vermouth and
vermouth he accidentally reached
top up with the Prosecco then
out for a bottle of sparkling wine
lightly stir so as not to lose the
instead of the usual gin. The
sparkle, and garnish with a slice
customer and Mirko tried the new
of orange.
recipe and it was love at first sip.
17CREATIVE
TWISTS ON
THE CLASSIC
NEGRONI
19
Built by bartenders, for bartendersTHE BARTENDERS
Alex Mills Iain McPherson Eleonora Biason Giulia Cuccurullo Celia Bugallo Matteo Basso
Lab 22 Panda & Sons Scarfes Bar The Artesian Kwant The Gibson
Columbina Macaroni Conte Cedroni Lost in Negroni Moriles Negroni Depero’s Negroni
p.23 p.25 p.27 p.35 p.37 p.39
Karl Stanley Alessandro Palazzi Mal Spence Andrei Pantiru Jeremy Pascal
Science & Industry The Dukes Hotel Kelvingrove Café Disrepute Opium
Aperitivo Hour Negroni Red Romeo Caffe Cooler Maiden Voyage Coconut & Lime Negroni
p.29 p.31 p.33 p.41 p.43
20 21ALEX MILLS, LAB 22
COLUMBINA
Bartender notes Ingredients & Method
This cocktail is a very simple 25ml CAMPARI
and replicable drink that sits 25ml Montelobos mezcal
somewhere between the Paloma 25ml white grapefruit juice
and Negroni. The name Columbina 25ml Cinzano 1757 Bianco
means ‘little dove’, and it alludes Spritz of absinthe
to the Paloma and the capricious
1. Add all ingredients to a mixing
character of the Commedia
glass filled with cubed ice.
dell’arte tradition.
2. Stir for 15–20 seconds until
optimum dilution is achieved.
3. Strain into a rocks glass filled
with large block ice. Add spritz.
23IAIN MCPHERSON, PANDA & SONS
MACARONI
Bartender notes Ingredients & Method
A cocktail for all seasons, 30ml CAMPARI
the inspiration was to marry my 25ml blended scotch
Scottish heritage with CAMPARI’s 25ml Aelder
Italian roots. The scotch 15ml sweet vermouth
references Scotland, while Lemon twist
the elderberry liqueur mimics
1. Add all ingredients to a mixing
a full-bodied red wine for a flavour
glass filled with cubed ice.
that is similar to a Boulevardier,
2. Stir for 15–20 seconds until
but with the addition of a long,
optimum dilution is achieved.
juicy, berry finish.
3. Strain into a rocks glass filled
with large block ice and garnish.
25ELEONORA BIASON, SCARFES BAR
CONTE CEDRONI
Bartender notes Ingredients & Method
This cocktail is an elegant, 30ml CAMPARI
crisp and clean, low alcohol 30ml Acqua di Cedro Nardini
version of the Negroni, where 20ml fortified spicy tangerine wine*
CAMPARI marries its aromatic Tangerine zest (discarded)
flavours with the home-made Burned tangerine slice
fermented spicy tangerine wine.
1. Add all ingredients to a mixing
The dry flavour, and the extra
glass filled with cubed ice.
citrus notes, are enhanced by
2. Stir for 15–20 seconds until
the Acqua di Cedro Nardini.
optimum dilution is achieved.
3. Strain into a rocks or sour glass
filled with block ice and garnish.
*Fortified tangerine wine recipe:
Mix 1l fresh tangerine juice with dextrose and
white wine yeast and ferment for 12 days,
then strain through coffee filter. For every
100ml combine 40g sugar and 15ml Ancho
Reyes Spicy Liqueur.
27KARL STANLEY, SCIENCE & INDUSTRY
APERITIVO HOUR
NEGRONI
Bartender notes Ingredients & Method
This cocktail is designed to 30ml CAMPARI
transport you to the heart of Milan. 25ml honey washed Cinzano 1757*
It encapsulates the emotion and 25ml fat washed Bulldog Gin**
experience of sitting by the steps Orange flavoured coral crisp***
of the Duomo di Milano, observing
1. Add all ingredients to a mixing
life surrounding the piazza, taking
glass filled with cubed ice.
in the aromas of the cured meats,
2. Stir for 15–20 seconds until
the pastries and classic Italian
optimum dilution is achieved.
dishes served at aperitivo hour.
3. Strain into a rocks glass filled
*Honey washed Cinzano 1757 recipe: with ice and garnish.
Simmer 200g honey in a pan until loose,
add 400ml Vermouth and stir. Bottle and ***Orange flavoured coral crisp recipe:
refrigerate for 24 hours, then pass through Whisk 350ml water, 150ml olive oil, 50g flour
coffee filter before storing. and 25ml orange baking flavouring, then fry
for six minutes, turning once. Allow to cool.
**Fat washed Bulldog Gin recipe:
Fry 100g of smoked pancetta in 50ml olive
oil. Ladle pancetta out of the pan and add
the remaining oils/fats to 300ml Bulldog Gin.
Refrigerate for 24hrs then remove and pass
liquid through coffee filter.
29ALESSANDRO PALAZZI, THE DUKES HOTEL
RED ROMEO
Bartender notes Ingredients & Method
The Red Romeo is a shaken 25ml CAMPARI
cocktail; a twist on both the 25ml Grand Marnier
ingredients and method of the 15ml Sacred Gin
classic Negroni. The powerful 5ml passionfruit puree
red colour remains consistent, 5ml raspberry puree
driven by the crucial ingredient
1. Add all ingredients to a cocktail
of CAMPARI. The cocktail is
shaker filled with cubed ice.
sweet and approachable with
2. Shake well until frothy.
flavours of passionfruit and
raspberry. And of course, the 3. Strain and serve straight up
name Romeo is a nod to the in a double martini glass.
romantic men of Italy.
31MAL SPENCE, KELVINGROVE CAFÉ
CAFFE COOLER
Bartender notes Ingredients & Method
This long, refreshing cooler retains 25ml CAMPARI
the dry bitterness of the Negroni, 25ml blended highland scotch
while introducing a crisp and 25ml peach vermouth
refreshing sweetness. Taking the Dash of sugar syrup
three equal parts of the Negroni Soda water
template, it also acknowledges Mint sprig and orange wedge
other Italian aperitivo classics: the
1. Build ingredients in highball
Boulevardier with the scotch, the
glass with cubed ice.
Bellini with the peach vermouth,
2. Top with soda.
and the Americano with the soda.
3. Stir, garnish and serve.
33GIULIA CUCCURULLO, THE ARTESIAN
LOST IN
NEGRONI
Bartender notes Ingredients & Method
With its oriental-inspired 30ml CAMPARI
aromas, woody and flowery 40ml vodka
notes, and CAMPARI’s body 30ml Sakura Mancino vermouth
and long finish, this cocktail is 5ml infused jasmine liqueur*
designed to take you somewhere 1 dash saline solution (10:1)
exotic. It represents the spirit of Edible flower
CAMPARI as something exclusive
1. Add all ingredients to a mixing
and iconic – an almost secret
glass filled with cubed ice.
society with its connections to
2. Stir for 15–20 seconds until
the arts and artists, filmmakers
optimum dilution is achieved.
and designers, untouched
through the years. 3. Strain into a rocks glass filled
with large block ice and garnish.
*Infused jasmine liqueur recipe:
Add 10g palo santo stick to 300ml jasmine
liqueur, then refrigerate for one hour.
35CELIA BUGALLO, KWANT
MORILES
NEGRONI
Bartender notes Ingredients & Method
The cocktail is inspired by 30ml CAMPARI
and created using ingredients 30ml gin
from Córdoba and the 30ml oloroso wine from
Montilla-Moriles DO region, Montilla-Moriles D.O.
with the most outstanding 1 bar spoon PX vinegar reduction*
examples of Pedro Ximenez 2 dashes almond bitters
wines. It proposes a new way Cinnamon and orange peel
to enjoy the Negroni, with the
1. Add all ingredients to a cocktail
cold and highly refreshing
shaker filled with cubed ice.
recipe working perfectly
2. Shake for six seconds only.
in the summer heat.
3. Strain into a rocks glass filled
*Vinegar reduction recipe: with large block ice, garnish
Place the vinegar into a suitable saucepan,
and, if desired, add a touch
gently heat until it starts to simmer, lower the
heat and allow the vinegar to reduce, then of Cava or soda water.
remove from pan and allow to cool.
37MATTEO BASSO, THE GIBSON
DEPERO’S
NEGRONI
Bartender notes Ingredients & Method
Inspired by the artist Fortunato 30ml CAMPARI
Depero whom CAMPARI worked 20ml Ondina Gin
extensively with, this cocktail 20ml Cinzano Rosso 1757
enhances the ingredients 20ml orange and dill shrub*
according to the Italian futurist’s Dry orange and fresh dill
way of drinking. The ingredients
1. Add all ingredients to a mixing
are classic Negroni parts but with
glass filled with cubed ice.
CAMPARI as the protagonist,
2. Stir for 15–20 seconds until
balanced by a savoury shrub
optimum dilution is achieved.
in The Gibson’s style.
3. Strain into rocks glass filled
with large block ice and garnish.
*Orange and dill shrub recipe:
In a pan add 250g organic Sicilian orange
juice, 3 sprigs of chopped dill, 150g gherkins
brine, 100g orange peel (without the white
parts). Lower the heat for 10 minutes then
strain and add 300g honey.
39ANDREI PANTIRU, DISREPUTE
MAIDEN
VOYAGE
Bartender notes Ingredients & Method
This cocktail is a fragrant and 30ml CAMPARI
flavourful rendition of the classic 15ml Wray & Nephew Overproof
Negroni. It is a metaphorical 15ml Trois Rivières Cuvée de l’Océan
journey from the shores of the (Both rums coconut and lime washed*)
Mediterranean sea to Jamaica 25ml Cinzano Rosso 1757
via Martinique as a way of Kaffir lime leaf
encapsulating the romance of
1. Add all ingredients to a mixing
travel. With a hint of sun and sea,
glass filled with cubed ice.
the cocktail makes a perfect drink
2. Stir for 15–20 seconds until
to enjoy watching the sunset
optimum dilution is achieved.
on-board a sail catamaran.
3. Strain into rocks glass filled
*Coconut and lime washed rums recipe: with large block ice and garnish.
For both rums mix 700ml rum with 100g
coconut oil and 10g kaffir lime leaves. Ideally
vacuum pack and sous-vide at 55°C for one
hour. Chill in the freezer so the oil solidifies.
Alternatively, gently heat the rum, coconut
and lime leaves until the oil liquifies. Heat on
and off for four hours, then chill and strain.
41JEREMY PASCAL, OPIUM
COCONUT
& LIME
NEGRONI
Bartender notes Ingredients & Method
This cocktail has been inspired 25ml CAMPARI infused with lime*
by South Asian cuisine, where 25ml Bulldog Gin
coconut is supreme. The infusion 25ml Cocchi Vermouth Di Torino
of CAMPARI and lime zest is (All fat washed with coconut oil**)
designed to enhance the silky Coconut and lime crisp***
flavours of the coconut, while
1. Add all ingredients to a mixing
the fat washing process helps
glass filled with cubed ice.
maintain a clear and delicately
2. Stir for 15–20 seconds until
flavourful cocktail.
optimum dilution is achieved.
*CAMPARI infused with lime recipe: 3. Strain into rocks glass filled
Infuse 700ml CAMPARI with the zest of two
with large block ice and garnish.
limes using an ultrasonic Bain Marie for 30
minutes at 50℃. Pass through a fine chinois.
***Coconut and lime crisp recipe:
Blend 200g desiccated coconut, 150ml
**Fat wash method:
pineapple and one lime zest, then place
Infuse 700ml of each ingredient with 70g
mixture into a dehydrator for 12 hours at 50℃.
of coconut oil, whisk to dissolve and infuse
Then break up into smaller pieces and store.
at room temperature for 12 hours. Place each
pre-batched bottle into the freezer for 12
hours. Once the oil has frozen, pass through
a fine chinois.
43Negroniology: Creative Twists on the Classic CAMPARI Negroni
©2021 Campari UK all rights reserved
Design: Spinach Branding
‘Creative Twists on the Classic CAMPARI Negroni’ photography: Rob Lawson
Printed by Pureprint Group
45CAMPARI.COM
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