The Negroni. An equal parts elixir that you find yourself sipping on in a dimly lit bar or maybe at a friend’s pre-dinner party as an aperitif. Consisting of Gin, Campari and Vermouth, this historically divisive concoction has truly stood the test of time for serious palates. So where did the Negroni come from and why has it increased in popularity in recent years? This my friends, is a brief history into the Negroni.
There are conflicting accounts of where the Negroni came from and over time, its origins have become muddled. Some stating it all began in Caffé Casoni in Florence by Count Camillo Negroni in 1919. It is believed that Count Camillo ordered an Americano, swapping the soda water out for Gin, making a stronger beverage. However, there are also accounts that descendants of French General Pascal Olivier de Negroni invented the drink in 1857 in Senegal.
Whatever the case may be, I think we can all agree that the Negroni wouldn’t be what it is without Campari. Campari is the ingredient that gives the Negroni its bitter flavour and bright crimson colour, making it stand out amongst its cocktail peers.
The Negroni has risen in popularity in recent years, most notably from the help of witty actor, host, and celebrity home cook, Stanley Tucci during the COVID pandemic. Tucci’s TikTok videos transported people through their lockdowns with his comforting and entertaining cocktail and cooking videos. I suppose it allowed people to escape what was happening and helped encourage the everyday person to mix their own cocktails and drinks at home.
This goes hand in hand with not only Tucci’s opinion, but most bartenders, and hospitality workers, that the Negroni must be one of the easiest cocktails to make. They are perfect for pre-batching for larger dinner parties because they attain their fresh, complex, and balanced attributes. I think that’s the appeal of the Negroni, simple but complex.
So, what will the next 100 years of the Negroni look like you ask? The cocktail has had many twists that bartenders have put onto the drink, so I don’t think we’re short of Negroni cocktails. However, I still think you can’t beat the classic recipe, a bittersweet, ruby libation.
E. Clarke