A Negroni by the Pool
After watching Stanley Tucci prepare the ubiquitous Milanese cocktail on Instagram, I felt compelled to make a Negroni.
His definitive pronouncement of “that’s good” after a sip of his aperitivo drove me to make the legendary Italian drink right then and there. Well, that, and his suave debonaire manner…you just have to see the video for yourself.
It was neat to see Mr. Tucci concoct a cocktail especially because we just re-watched the movie Julie & Julia as a diversion from these pandemic days, where the actor excels as Julia Child’s husband Paul.
As luck and a well-stocked bar would have it, I had all the ingredients necessary, including my favorite vermouth in the refrigerator, one fresh orange on hand, and frozen ice orbs. And today just happened to be opening day at the pool, Le Résort Ataloré!
So we enjoyed a Negroni by the Pool, basked in the exceptionally warm weather and simply uttered, “that’s good.”
Just like Stanley Tucci.
What Does a Negroni Taste Like?
A Negroni is a delightfully fierce and quite boozy cocktail. It is complex and layered, herbal, citrusy, and fruity, and definitely bitter.
Campari brings the curious bitterness, and medicinal notes with hints of orange peel. Bombay Sapphire brings flavors of juniper and exotic botanicals, lemon and heat. The Maurin Rouge Vermouth brings the sweet qualities with flavors of ripe cherries and raisins with spice notes of cinnamon, cardamom and clove.
Why Is It Called a Negroni?
Count Camillo Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink. Source: Wikipedia
The folks over at the Campari website say that in 1919 the Count asked specifically for gin to be added to his Americano in honor of his last trip to London.
How Do We Make Our Negroni?
- 1 oz. gin (Bombay Sapphire)
- 1 oz. Campari (no substitute)
- 1 oz. sweet vermouth (Maurin Vermouth Rouge)
- wide slice of orange peel
- ice cubes and ice orbs
Use a vegetable peeler to make wide slices of orange peel.
Place ice cubes in a shaker. Add alcohols and stir until very well chilled.
Place ice orb in a coupe glass. Strain the alcohol over the orb. The spherical ice melts much slower than regular ice cubes due to less surface area. The cocktail is already chilled so the orb will not dilute the drink, but will keep it nice and cold while you are relaxing in the sun.
Twist the orange peel over the drink. Twisting the peel over the drink releases aromatic oils. Rub the outside of the orange peel around the edge of the glass. Place the peel in the drink.
It’s the ultimate sunny warm weather cocktail. Sip by the pool. Or on the dock, veranda, patio, or front porch stoop. And chill…
A Re-Creation of Julia Child’s First Meal in France
Let me transport you back to Rouen November 1948 where Julia and Paul Child’s first lunch together in France had been absolute perfection. It’s one of my most popular posts of the last 13 years, read about it here.
Links To Other Unique and Fabulous Cocktails
Evolving Manhattan Cocktail (Impress your friends with this cocktail!)