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Home , Bartender, Bar spoon, Boulevardier (cocktail), Campari, Chinois

NEGRONIOLOGY CREATIVE TWISTS ON THE CLASSIC

Built by , for bartendersa1 NEGRONIOLOGY CREATIVE TWISTS ON THE CLASSIC NEGRONI

Built by bartenders, for bartenders a5 A RED ICON 3 THE STORY OF 5 NEGRONIOLOGY 7

THE CLASSICS 9 11 Negroni 13 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 . 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 made with his own unique, bitter aperitivo at Milan’s Caffè Campari in 1867. Young Milanese flocked here to enjoy these intriguing bittersweet and later to the Camparino 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 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 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, and sweet .

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 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.

13 1927

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.

15 1972

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 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 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.

17 CREATIVE TWISTS ON THE CLASSIC NEGRONI

Built by bartenders, for bartenders19 THE 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 21 ALEX MILLS, LAB 22

COLUMBINA

Bartender notes Ingredients & Method This cocktail is a very simple 25ml CAMPARI and replicable drink that sits 25ml Montelobos somewhere between the 25ml white grapefruit and Negroni. The name Columbina 25ml Cinzano 1757 Bianco means ‘little dove’, and it alludes Spritz of 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.

23 IAIN 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 the elderberry mimics 1. Add all ingredients to a mixing a full-bodied 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.

25 ELEONORA 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. 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 glass filled with block ice and garnish.

*Fortified tangerine wine recipe: Mix 1l fresh tangerine juice with dextrose and yeast and ferment for 12 days, then strain through coffee filter. For every 100ml combine 40g and 15ml Ancho Reyes Spicy Liqueur.

27 KARL 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 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. 29 ALESSANDRO 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 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 glass. romantic men of .

31 MAL 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 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. with the peach vermouth, 2. Top with soda. and the Americano with the soda. 3. Stir, garnish and serve.

33 GIULIA CUCCURULLO, THE ARTESIAN

LOST IN NEGRONI

Bartender notes Ingredients & Method With its oriental-inspired 30ml CAMPARI aromas, woody and flowery 40ml 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.

35 CELIA 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 PX vinegar reduction* examples of Pedro Ximenez 2 dashes almond . 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.

37 MATTEO 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.

39 ANDREI 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.

41 JEREMY 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 . ***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. 43 Negroniology: 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

45 CAMPARI.COM