El Negroni de La Hacienda

The Negroni is, along with the Americano, the quintessential Italian aperitif. It’s originally made of gin, sweet vermouth and bitters (traditionally Campari).

El Negroni de la Hacienda (The Negroni from the Hacienda) is the recreation of the Italian classic, by Christy Pope and Chad Solomon of Cuff & Buttons Catering.
I found it in Food Republic and then learned they were serving it at Michael’s New York.
The Negroni is named after Count Camillo Negroni who, according to history, asked bartender Fosco Scarselli, to strengthen his favorite cocktail, the Americano (Campari, sweet vermouth and soda water) by adding gin rather than the normal soda water.
That happened in Florence, Italy in 1919.
92 years later, El Negroni de la Hacienda features Santa Teresa 1796 Ron Antiguo de Solera,  instead of gin and honors the Hacienda Santa Teresa, in my home country, where this superb añejo is produced.
When served in a Martini or cocktail glass, this concoction is usually garnished with orange peel. I did it with an orange slice because it looks beautiful.
Some people, like me, prefer to have their Negroni in a rock glass with ice. First of all I love chilly cocktails and second, I have no problem with the ice diluting the bitters a little bit.
Have a nice weekend! Salud!
1 oz Bitter Liqueur (Campari or Luxardo)
1  ½  oz Ron de Venezuela Santa Teresa 1796 
¾  oz Sweet Vermouth

Pour all ingredients into a mixing glass. Add large ice cubes and stir for 40 revolutions. Strain into a chilled cocktail glass and garnish with an orange twist. Another option is to strain into an ice-filled rock glass and garnish with an orange wheel.

To print the recipe click here.

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