The Negroni

In 1947 Orson Welles reported on the drink in correspondence with the Coshocton Tribune while working on his film Cagliostro.  He said "The bitters are excellent for your liver, the gin is bad for you. They balance each other."  I love his logic.

This is one of those drinks that I have found people either love or hate.  I made one for a gin loving friend of mine who had never met a drink he did not like and he could not even finish it.  I will admit that Campari can be an acquired taste, but the combination of flavors in the negroni dulls some of the bitterness.

The most popular account of this drinks creation takes place in Florence, Italy in 1919 at Caffè Casoni, (now called Caffè Cavalli).  Count Camillo Negroni, needing something a little stronger than his usual Americano, asked bartender Fosco Scarselli to replace the soda with gin.  I love his logic too.

There really is not much to making this drink; it is equal parts of three ingredients.  I like Plymouth gin in this; I also like to make them small so I can have a few.  One ounce each of gin, Campari, and sweet vermouth in an ice filled old fashioned glass with a twist of orange is all there is to this Italian classic.  Do not forget to toast the good count and his boozy ways as you suck these little guys down.

Negroni
1 oz gin

1 oz campari

1 oz sweet vermouth

Combine all ingredients in an ice filled old fashioned glass and garnish with a twist of orange.

The Old Pal

To kick of the season of the brown liquors I present to you the Old Pal. A name that just sounds comforting, conjuring memories of great friends and college haunts, or the loyal dog that you grew up with. This is a surprisingly simple recipe that produces a very complex balance of flavors. At first glance it looks to be similar to the Boulevardier, but the difference between sweet and dry vermouth makes to two drinks very distinct.

There is not much history to be discovered with this drink, it appeared in the 1922 version of Harry's ABC of Mixing Cocktails and is apparently one of the first drinks to use Campari, one of my personal favorites, as an ingredient. What I really like about it is that it is a great introduction to both the distinct flavors of rye and Campari.  At first sip, this drink is very bold, but it will quickly grow on you, and you will find yourself ordering another.

As I said, this is a fairly simple drink, start with an ounce of rye whiskey in a shaker or pitcher, I have been using High West’s Rendezvous Rye, add ¾ ounce each of dry vermouth and Campari, shake or stir with ice, and strain into a cocktail glass. Garnish with a lemon twist and serve.

Old Pal

1 oz rye whiskey

¾ oz dry vermouth

¾ oz campari

Mix all three ingredients with ice in a shaker or pitcher, strain into a chilled cocktail glass, and garnish with a lemon twist.

Bicicletta

Over the last month the majority or my alcohol consumption has been in the form of the fermented grape, which, one might say, makes it difficult to refine fine cocktails to be shared with the drinking public, as proof to the contrary I offer you the bicicletta.

The history of this fine mixture continues to elude me despite hours and hours of research. I must admit that my research has been limited to making the drink and lounging on my porch, using the same search terms over and over in Google hoping for different results. For the sake of a refreshing summer beverage, I suggest coming up with your own history, incorporating a beautiful summer day in one of the Cinque Terre, a fantastic trattoria, and stolen glances at a man/woman across the patio.

The base of this drink is white wine, Italian of course, I prefer a crisp Pinot Grigio as it balances well with the second ingredient. The next ingredient is one of my very favorites, and one that no Italian cocktail should be without Campari. This can be constructed in either a glass or a wine goblet, depending on your taste. I typically use the glass because I find ice cubes sloshing around in a goblet awkward. Whatever your choice, fill it with ice and add equal parts of the Campari and wine, two ounces of each is a good amount. Splash enough club soda over the top to add fizz but not dilute the drink; usually just enough to fill the glass after the four ounces of Campari/wine have been added. Stir to mix and garnish with a slice of lemon. This is a very versatile drink that can be served throughout the day.

Bicicletta

2 oz campari

2 oz pinot grigio

club soda

Pour the spirits into a glass filled with ice cubes and top with club soda. Garnish with a slice of lemon.

Rosita

I know that my long hiatus has left many of you longing for the early days of June when new recipes were coming out with some regularity. Well fear not, after a short recess for extensive “research,” I have the first tequila based cocktail to wet your whistle!

While many of the cocktails featured here have been rich in history, this one is a little hard to pin down. While the story does not have the cachet of most, it is a cocktail well worth enjoying. The best I have been able to come up with is it was deduced in the late eighties or early nineties (yes, nineteen, not eighteen) by a bartender/writer. The references I have found are all circular between three cocktail writers. One wrote about it and forgot about it until he read about it from another writer, the first writer then asked a third writer about it who told him the he (the first writer) had written it; or something along those lines, there are too many pronouns in this sentence for even me to follow, so let’s all just agree to move on to the best part, the drink!

I think I may be falling into a rut here as the supporting cast for this drink has become very familiar, in the coming weeks we’ll be breaking out of this shell and delving into brave new worlds. For the time being though, Campari, vermouth and bitters are here to stay. In an old fashioned glass full of ice, start with an ounce and a half of your favorite anejo tequila, I like Patron’s mild flavor for this drink. Add ½ ounce each of sweet vermouth, dry vermouth and Campari. A dash (or two) of Angostura bitters rounds out the ensemble. Stir well and garnish with a lime twist. Turn on your favorite Mariachi music and be prepared to sing along and dance til dawn!

Rosita

1 ½ oz anejo tequila

½ oz campari

½ oz sweet vermouth

½ oz dry vermouth

dash of angostura bitters

Build this cocktail in an ice filled old fashioned glass and garnish with a lime twist.

Boulevardier

          Boulevardier
          Pronunciation: \ˌbu̇-lə-ˌvär-ˈdyā, ˌbü-, -ˈdir\
          Function: noun
          Etymology: French, from boulevard
          Date: 1871
          a frequenter of the Parisian boulevards; a man-about-town

The name of the drink is enough to make a lesser man nervous. But have no fear; this is a drinking man’s cocktail.

The origin and history of this cocktail alone, should place it in the same company as the other bourbon based cocktail mainstays, unfortunately this red-headed step child of a drink has been relegated to second class status, known only in small but distinguished drinking circles.

Much like our third president, this drink is all American but very much at home in Paris. Harry McElhone, had been the bartender at the Plaza Hotel in New York prior to prohibition. Once Volstead’s law was passed he headed overseas to ply his trade. After a stint in London, he headed to France, eventually opening his own place. Harry’s New York Bar, maybe you’ve heard of it. The Boulevardier, first appeared in Harry’s 1927 bar guide, Barflies and Cocktails.

Similar to it’s cousin the Negroni, this concoction starts with Campari and sweet vermouth. The gin is replaced by bourbon. I like this drink on the rocks, but it can easily be shaken and served in a cocktail glass. Start with an ounce and a half of good bourbon, I like Gentleman Jack or a nice smooth small batch bourbon. Add an ounce of Campari and an ounce of sweet vermouth. This drink has the confidence to stand on it’s own, without the need for a garnish. This drink should be mixed, served and consumed with an extra air of panache.

Boulevardier

1 ½ oz bourbon

1 oz campari

1 oz sweet vermouth

Build this drink in an old fashioned glass full of ice.

Clementine Negroni

After a slight detour down Morning Buzz Boulevard, we have returned to our gin crusade with a variation on a truly timeless cocktail. I have always longed to love the Negroni, but have found myself infatuated by it’s Yankee cousin the Boulevardier; don’t let it’s ex-pat nom-de-guerre fool you, it's roots are one hundred percent American. This adaptation, or bastardization depending on whom you ask, adds a new flavor to this already complex drink. A gin connoisseur friend of mine was not a fan when I introduced him to the Negroni, he felt overwhelmed by the Campari. The solution is adding clementine juice, completely changing the taste of this drink, resulting in a balance that is pleasing to even the most discerning palate.

As this is a modern deviation, there is no need to delve deeply into the history of this cocktail, just read on and prepare your taste buds for a flavor explosion. As this is a perfect drink to share with a lady friend on a warm summer’s eve, this recipe is for two, adjust as your company dictates…

Start by placing three peeled clementines (or mandarin oranges, for simpletons like the author) in an over-sized shaker. Add four or five solid dashes of orange bitters and muddle thoroughly. Add two ounces Hendrick’s gin (I find the flavor more complimentary), two ounces Campari, and 1½ ounces of sweet vermouth. Fill shaker with ice and shake vigorously. Divide between two chilled cocktail glasses, garnish with clementine slices. Prepare to be praised excessively.

Clementine Negroni

3 clementines, peeled

5 dashes orange bitters

2 oz hendrick’s gin

2 oz campari

1 ½ oz sweet vermouth

Place clementines and orange bitters into a large shaker, muddles until fruit is pulverized. Add gin, campari and sweet vermouth. Fill with ice and shake vigorously. Divide between two chilled cocktail glasses, garnish with a clementine slice.

The Americano

Arriving on time to a birthday dinner Saturday night, I was of course the first one there so instead of sitting alone at a large table, I found my way to the bar. The establishment is one of the better restaurants in the city and serves very good Tuscan cuisine. I took a quick look at their wine list and drink menu, sitting at the very top was one of the simplest yet unique drinks that is in my usual summer rotation, the Americano.

What I really love about this drink is how easy it is to make, how well the flavors blend together, and that I can drink them by the gallon without falling over! What can be simpler than equal parts Campari and Sweet Vermouth served over ice? I find no garnish necessary, but an orange slice makes a nice accompaniment. The bitter flavor of the Campari really stands out so feel free to adjust the ratio if you like a sweater drink. This can also be mixed in a Collins glass and topped with club soda for a very refreshing summer drink.

Americano

2 oz campari

2 oz sweet vermouth

Pour the both ingredients into an ice filled glass and garnish with a slice of orange.