Luke McCarthy’s Negroni Recipe

By Luke McCarthy

Luke McCarthy’s Negroni Recipe
This classic Negroni can be served as is or substitute the gin for a festive twist.

30 ml Four Pillars Rare Dry Gin (you can swap out gin with champagne for a festive twist)
30 ml Maidenii Sweet Vermouth
30 ml Campari
orange twist, to garnish

Pour all the liquid ingredients into a glass filled with ice.

Stir, and garnish with an orange twist.

All of this happened, so it’s said. In the early 20th century, Count Camillo Negroni walked into a bar in Florence, Italy. It was aperitivo time, so he wanted a drink that was relaxing and soothing, but also something to whet his appetite before dinner.

Maybe the Count had had a bad day, or maybe he wanted something to pep himself up for the night to come, because, instead of his customary Americano, he asked for something with a bit more kick. So the bartender at Bar Casoni swapped out the soda water for gin, and, so it goes, the Negroni was born. Or does it?

The rise of the Negroni in the last decade has coincided with drinks historians analysing its history. It’s now cliché to say that the story almost never stands up to the record, and the Count’s claim as inventor of the drink is looking hazier by the minute. What is agreed upon is the classic ratio of equal parts gin, sweet vermouth and Campari.

Sort of. Alright, enough’s enough.

In this almost Australian version, Four Pillars Rare Dry Gin is the perfect accompaniment to Victorian-made Maidenii Sweet Vermouth, which also utilises a host of Australian native botanicals.

There’s no true Australian substitute for Campari yet, so until then, this link to the drink’s Italian roots remains.

This is an edited extract from The Australian Spirits Guide




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