Campari – Ice & Bitters

The classic Negroni is very much like the Manhattan: it’s a variable and customisable cocktail, as long as the basic recipe (spirit-vermouth-Campari) is respected. One variation is here, from Milk & Honey‘s Mickey McIlroy: the Right Hand. Here, the gin is replaced with a dark rum, and the rum and bitter flavours are drawn together with a few dashes of chocolate bitters. The result is a lovely, rich & interesting drink, with plenty of overlapping flavours. A pal had provided me with some excellent home-made chocolate & Absinthe bitters which proved absolutely perfect. I may actually prefer this to a classic Negroni – the rum is more warming, but this wouldn’t be a great pre-dinner drink, probably too rich. But as something to sip with something salty, or after dinner, it’s a great idea.

Method:

50ml dark rum (I used Skipper here)

25ml Italian vermouth

25ml Campari

Dashes of chocolate bitters

Stir over ice in your mixing glass, then fine strain into a highball glass with a single large ice cube. Garnish with orange zest, or a dried orange slice as I did here.

Naming cocktails is an odd thing: typically, the barman or establishment that invents a particular combination gets to name that drink (see the Ward 8 for one example). Many stories are known, some are the source of controversy & plenty are lost entirely. With a limited number of ingredients, especially in the classic cocktail era, it’s hardly surprising that some cocktails even come in different recipes bearing the same name: the Derby exists in a number of forms, all named after the famous American horse race.

So what does this have to do with the Negroni, and its many current expressions being offered in bars? The standard recipe, gin, vermouth & Campari is a great combination of strong, sweet and sour, making it a damn-near perfect pre-dinner drink, and its recent resurgence is not surprising. But the twist is that the Negroni itself is a variation – the standard history is that Count Negroni asked his favourite barman to strengthen the regular Americano cocktail by replacing the soda water with gin (most likely because he’d lived in London for a while and picked up a gin habit there), creating the famous mix. But, similar drinks exist, all bearing different names: the Old Pal replaces the gin with whisky, and the other bar classic, the Boulevardier has bourbon in the white spirit slot.

So why are modern Negroni variations not getting completely new names? My guess is that because of the popularity of the standard Negroni, bar staff are wanting to show the connection to the classic drink, whilst trying to do something original. Tequila for gin is a fairly straightforward change, and a basic silver or plata style tequila isn’t going to clash dramatically with the vermouth or Campari. As someone who isn’t completely sold on gin, except in a very dry Martini, the tequila change works very well. But I think the name ‘tequila Negroni’ is a little dull, so I have taken to renaming it the Jalisco Negroni, in honour of the area where tequila production is based. The drink, to my mind, has a slightly fresher taste than the gin version, and benefits from the lightness of the younger style of tequila.

Method:

35ml tequila

20ml Campari

20ml sweet vermouth

Stir the alcohols together in a mixing glass over ice, then strain into an Old Fashioned glass with a fresh single large ice cube. Garnish with an orange peel or a stick of cinnamon if you want to be thoroughly exotic.