By Sebastian Heuser
The Negroni originated in Florence when Count Camillo Negroni demanded a “stronger Americano” in a bar. The bartender, Fosco Scarselli, complied by filling it up with gin instead of soda. That’s how one of the most famous cocktails in the world came to be.
The Negroni is one of the few cocktail recipes for which the International Bartenders Association has prescribed the brand of bitter liqueur. For over 100 years now: No Negroni without Campari. To be honest, there aren’t so many orange-based bitter liqueur alternatives out there.
In honor of its 100th anniversary, some of the world’s best bartenders have created various interpretations of the Negroni with unique twists to represent each decade. This resulted in ten individual Negronis, which couldn’t be more different. Besides individual preferences, they incorporated the influences and trends of each respective decade into the cocktails.
My personal favorite is the Blended Negroni by Jeffrey Morgenthaler from Portland/Oregon. He takes the traditional Negroni recipe and enhances it with fresh orange juice, sugar syrup and crushed ice. Pour all ingredients into a blender, mix and garnish with a slice of orange in a tumbler.
2cl sugar syrup
juice of one orange
Jeffrey Morgenthaler’s 1990s variation is evocative of the margaritas or daiquiris served everywhere in those days – albeit sometimes as a poor excuse for a cocktail. If you like margaritas and daiquiris and appreciate a good Negroni, you will enjoy Jeffrey Morgenthaler’s interpretation.
About the author: Sebastian Heuser is a freelance writer and food blogger based in Bordeaux. He visist vineyards, restaurants and food producers of Bordeaux and surrounding areas. He enjoys traveling to the Gascogne for Armagnac tastings and regional cuisine and to the Basque country for the incredible black cherries and the maybe most exciting chefs in the world.
Check out Sebastian’s food blog at: https://seeteufelundaprikosen.com
This article is the work of Le Cordon Bleu Online Learning 10-Week Food Writing for Publication course participant. Le Cordon Bleu is not responsible for the content. The opinion and views are those of the author.
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