The Negroni is a perfect before dinner drink, comprised of gin, Campari and sweet vermouth. Campari is a popular bitter aperitif in Italy produced by the infusion of herbs and fruit. This classic Italian cocktail was first made for the Count Negroni in 1919. There have been many variations of this drink since then. The Negroni can be translated to a barrel-aged cocktail with a few adjustments to the original recipe as well.
Last week was Negroni week, where different restaurants and bars around the world donated a percentage of the profits made from this drink to charity. Many of the establishments also made twists on this classic drink for the week.
1 ounce Campari
1 ounce sweet vermouth
1 ounce gin
* Shake well with cracked ice and strain into a cocktail glass.
* Variation: For a tall drink pour over ice cubes in highball glass and fill with soda water.
11 ounces gin
11 ounces sweet vermouth
11 ounces Campari
1-liter oak barrel
(For Serving: Ice and Orange Twists)
* If the barrel is new and dry inside, fill it with water and let stand until watertight (about 24 hours) and drain.
* Fill the barrel with all of the liquid ingredients needed for your cocktail, using a funnel.
* Age the cocktail until it has taken on a softer, rounded but not overly oaky flavor (about 1 month). Taste a sample once a week to ensure that you are not letting it age too long.
* Strain the cocktail through a coffee filter-lined funnel into a glass container.
* If you age a new cocktail in the barrel after a previous one, it may pick up on some of the flavor from the first cocktail aged in the barrel. This can be a fun thing to play around with while aging drinks!
* Store until you are able to enjoy!
* To serve, pour 3 ounces into an ice-filled rocks glass and stir well. Serve with an orange twist.