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