How to make a Negroni: easy and delicious

Welcome to Paulina Cocina, ladies and gentlemen! Today we're going for drinks again: let's have a good Negroni ! This cocktail, perfect for before lunch or dinner, is super simple to make, making it the perfect way to get started in the world of cool drinks: it only requires three ingredients, they're in equal parts, and you don't have to follow any order.

It's bitter, but also sweet, with strong herbal nuances and a hint of orange... Of course, it's quite strong, so you have to prepare it carefully because otherwise they'll end up bent, and that's not the idea... Or is it?

About the Negroni: Classic Cocktails

Have you ever had one? Let's start from the beginning. The Negroni is a strong drink, like a housebreaking kick , so if you like intense flavors, this is the place to go.

Legend has it that this classic was born in the mid-1920s , in the former Casoni café (now Caffé Giacosa ), in Florence , Italy . They say that Count Camillo Negroni used to always go and order the same thing: an Americano cocktail .

One day he wanted to make a spicy cocktail and said the cocktail was perfect in flavor, but maybe a little weak for a guy like him. So he asked the bartender, Fosco Scarselli , for something stronger. The bartender said, "Oh yeah? Here you go." And tuki, he swapped the soda for gin, thus creating a new drink they named the Negroni . The cocktail went down a storm, and the count started making his own spirits. He said, "There's a business here, I'll take advantage of it now or never."

Years and years later, the Negroni family began researching the family archives, and it turns out they couldn't find any Count by that name. And they discovered that the person who invented the drink was someone named Pascal Olivier de Negroni. Never mind, though. Long live the Negroni family and their desire to act like, "Oh, I'll take strong drinks because they brought us this beautiful magic." We love you, fictional Count!

Keys to preparing a good negroni

While this drink is very easy to make, there are a few things we need to keep in mind to make it truly delicious and not just a mediocre drink. Which is the biggest insult to a cocktail like this (let's all stand and applaud).

Here I go with a couple of tips:

• The formula can be modified: the most internationally known and well-known formula is composed of three equal parts gin , vermouth , and Campari , but each ingredient can be given more prominence, or a hint of a hint... it's a cocktail that can be customized to each person's taste.
  If you find it too strong and want to tone it down a bit, you can try adding a little rose water. But just a little. The point of this cocktail is precisely that it's strong.
• The ice should be large, and don't even think about adding crushed ice because it all becomes watery and the service is terrible, 0 stars.
• The temperature is super important; it has to be as cold as your ex's heart. So pay attention to this.
• Use good alcohol. This is key for any cocktail, but in a Negroni, low-quality alcohol is much more noticeable. It's better to do something else than buy a bad gin, because it ruins the whole experience. And the liver, obviously.
• Don't rub the glass with the orange . What? They've always said you should do it? Well, no.
  I voted yes to using orange peel in a Negroni, of course. I also voted yes to doing the famous "twist" with the peel on the glass to release oils into the drink. But, but, but, it's not a good idea to rub the peel on the rim of the glass itself, as it leaves a residue that numbs the taste buds... And it kind of ruins the whole thing.
• Don't shake it. If you have a cocktail shaker, you'll be tempted to shake it like the most skilled bartenders in town, but it's not necessary. The Negroni is simply stirred; in fact, it's best to do it directly in the glass and then shake it again.

What do I eat while I drink a negroni?

As we mentioned before, the purpose of this drink isn't exactly to accompany a meal, but rather to kick it off. But we do what we want, don't we? So this cocktail can accompany several meals… The sweetness of the vermouth and the hints of orange in the Negroni pair very well with red meats. Roast beef , ragù , or even empanadas are perfect.

Of course, it goes without saying that Italian food (pizzas, pastas... some desserts) is not far behind: the freshness and power of the ingredients that the Negroni carries are an ideal complementary opposite for creamy sauces, cheeses and other powerful stews .

Let's see... This is us being gourmets and all that fancy stuff. Now, everyone does what they want on this blog. We always talk about this. If you like a Negroni with hake in green sauce ... Do it. We'll never judge you. Here we only judge those who put mayonnaise on their noodles...

Anyway, let's stop messing around and make a proper negroni. That's what we came for, don't you think? Just ask us anything!

Gabu

Negroni Recipe in 3 Steps

Ingredients

• ⅔ part of Campari.
• ⅔ part gin.
• ⅔ part of vermouth rosso.
• 1 orange.
• Ice.

How to prepare a Negroni step by step

1. Place a large ice cube in a short Old Fashioned glass and serve the alcohols in the right amount.
2. Stir with a spoon.
3. Garnish with orange slices or just the peel. Done!