Alessandro, Thank you for the information. It is interesting to hear the difference between how Italians make Negronis versus how Americans make them. For the most part, in our experience, the Negroni is stirred and strained in America. Can't wait to go to Italy and have it the way you serve it! Thanks for watching and joining in the conversation! Small Screen
When you shake, you add oxygen bubbles to the cocktail, which obscures the clarity. When you stir a drink, you maintain the clarity. With this particular cocktail(delicious, by the way), all of the ingredients are clear, in that you can see through them. To maintain that clarity, you stir it. If you were to shake this, you'd get a cloudy, opaque drink topped with a lace of foam that wouldn't look nearly as nice. There's a Cocktail Spirit video with a Manhattan showing the difference.
To hop into the debate over up or on the rocks a little late, I don't think it really matters more than the personal preference of the drinker. In fact if you actually look at the recipe for the Negroni which is on the back of some of the newer bottles of Campri the picture actually shows the coctail being served in a cocktail glass. It may have started on the rocks in Italy, but presenting it up is getting popular and, in my opinion, looks much sexier than on the rocks
tnzfpp, We must respectfully disagree. Not that you are wrong. But, the Negroni can be built or stirred with ice and strained into a cocktail glass. According to the IBA (International Bartenders Association) the Negroni is built. That being said, many bartenders, including Angus Winchester, stir and strain. Video response above. Thanks for watching! Small Screen
He means the ingredients are clear as opposed to opaque as with citrus juices. So that you won't spoil the clarity you stir clear drinks and as the clarity is already gone you shake drinks with juices.
Ive seen a drinking television show that went to a bar here in San Francisco and they served a negroni with bourbon instead of gin. Im wondering if you've ever seen that before? It may not be a 'Negroni' but its still really good.
Interestingly, despite the "official" story behind the Negroni, the drink itself didn't appear in any cocktail manuals, American or European, until the mid 1950s. This suggests that the Negroni history was fabricated by Campari. Whatever the tale happens to be, it's a great drink(I prefer on ice), although the bitter Campari character does require some getting used to. I'd suggest perhaps toning down the Campari when you first try it, or garnish with an orange wheel for a bit more sweetness.
Negronis should be built on the rocks. That being said, I certainly prefer them stirred and strained, as it provides the same awesome taste from the first sip to the last.
the problem that what you have is not the movie Negroni, but the Negroni American. in germany eat spaghetti with tomato, but we also put the jam on top, so it can not be defined pasta. there are rules, there's the story behind each cocktail as you well know. you can not modify a drink historically famous worldwide leaving the same name. would be more appropriate for us and for you, if this were to become twist on classic drink.
last thing, you have used the martini. here in Italy the Martini modified the recipe out in the specification of vermouth, lowering the alcohol alcoica to 14.5% and in fact on the bottle no more else is written vermouth. I do not know if the U.S. market is the same. but making a Negroni with a NOT vermouth is very wrong and punishable by sophistication. try to use the classic or the Carpano cocci, are exceptional. cheers ...!
As I told you, I'm sure your drink is fine, but if you don't respect international standards you can't call it a Negroni. I could use Aperol instead of Campari, and still get a nice drink. Is that a Negroni? No, it's something different. That's the reason for standards. Everywhere in the world I can order a Negroni and get THAT drink. Thanks for your answer :) P.S. I'm an italian bartender jus like the other guy :)
Alessandro,
Thank you for the information. It is interesting to hear the difference between how Italians make Negronis versus how Americans make them. For the most part, in our experience, the Negroni is stirred and strained in America.
Can't wait to go to Italy and have it the way you serve it!
Thanks for watching and joining in the conversation!
Small Screen
Nice shave! Good to see you back.
Negronis are the best cocktail out there. Nothing like one before a big meal
When you shake, you add oxygen bubbles to the cocktail, which obscures the clarity. When you stir a drink, you maintain the clarity. With this particular cocktail(delicious, by the way), all of the ingredients are clear, in that you can see through them. To maintain that clarity, you stir it. If you were to shake this, you'd get a cloudy, opaque drink topped with a lace of foam that wouldn't look nearly as nice.
There's a Cocktail Spirit video with a Manhattan showing the difference.
Nice video on my favorite drink, Robert. Might I ask where you got that beautiful cocktail glass?
To hop into the debate over up or on the rocks a little late, I don't think it really matters more than the personal preference of the drinker. In fact if you actually look at the recipe for the Negroni which is on the back of some of the newer bottles of Campri the picture actually shows the coctail being served in a cocktail glass. It may have started on the rocks in Italy, but presenting it up is getting popular and, in my opinion, looks much sexier than on the rocks
Nice
tnzfpp,
We must respectfully disagree. Not that you are wrong. But, the Negroni can be built or stirred with ice and strained into a cocktail glass. According to the IBA (International Bartenders Association) the Negroni is built. That being said, many bartenders, including Angus Winchester, stir and strain. Video response above.
Thanks for watching!
Small Screen
i'm fairly new to the cocktail party (get it?), what does he mean all the ingredients are clear?
He means the ingredients are clear as opposed to opaque as with citrus juices. So that you won't spoil the clarity you stir clear drinks and as the clarity is already gone you shake drinks with juices.
1 part gin
1 part Campari
1 part sweet vermouth
Hess is the best ❤
Ive seen a drinking television show that went to a bar here in San Francisco and they served a negroni with bourbon instead of gin. Im wondering if you've ever seen that before? It may not be a 'Negroni' but its still really good.
GuitarD30, from anything that I've read that would be called a boulevardier. But I could be wrong.
Interestingly, despite the "official" story behind the Negroni, the drink itself didn't appear in any cocktail manuals, American or European, until the mid 1950s. This suggests that the Negroni history was fabricated by Campari. Whatever the tale happens to be, it's a great drink(I prefer on ice), although the bitter Campari character does require some getting used to. I'd suggest perhaps toning down the Campari when you first try it, or garnish with an orange wheel for a bit more sweetness.
Negronis should be built on the rocks. That being said, I certainly prefer them stirred and strained, as it provides the same awesome taste from the first sip to the last.
Facundo Corradini Yes, in Italy they are always built
the problem that what you have is not the movie Negroni, but the Negroni American.
in germany eat spaghetti with tomato, but we also put the jam on top, so it can not be defined pasta.
there are rules, there's the story behind each cocktail as you well know. you can not modify a drink historically famous worldwide leaving the same name. would be more appropriate for us and for you, if this were to become twist on classic drink.
I've seen Negronis stirred and strained into cocktail glass without ice.
last thing, you have used the martini. here in Italy the Martini modified the recipe out in the specification of vermouth, lowering the alcohol alcoica to 14.5% and in fact on the bottle no more else is written vermouth. I do not know if the U.S. market is the same. but making a Negroni with a NOT vermouth is very wrong and punishable by sophistication. try to use the classic or the Carpano cocci, are exceptional.
cheers ...!
Alessandro d'onofrio I really like Cocchi with Beefeater and Campari, all equal parts for a Negroni
As I told you, I'm sure your drink is fine, but if you don't respect international standards you can't call it a Negroni. I could use Aperol instead of Campari, and still get a nice drink. Is that a Negroni? No, it's something different. That's the reason for standards. Everywhere in the world I can order a Negroni and get THAT drink. Thanks for your answer :)
P.S. I'm an italian bartender jus like the other guy :)
Esa NO ES LA COPA para el Negroni.