How to make The Negroni cocktail - Masterclass

The Negroni is one of the first cocktails that you learn to master as a bartender, mostly because other bartenders and chefs like to drink it for their knockoff, but that being said that's not just them being wankers for once it is one of the most balanced and delicious cocktails available. Before we dive in it would be great if you could hit subscribe it really helps us keep the channel going if you interact with us and if you find it helpful give us a like and chuck us the comment below. When I was being taught how to make drinks my bar manager told me to think of them as triangles, so you've got one point being the sweet one point being the sour or the bitter and one point being the dry and boozy. And it's pretty obvious here where that's all coming from, your gin is your dry and boozy the Campari is the bitter and the sweet vermouth is a sweet and then it's all tied together and elevated by the lovely earthy and herbaceous notes from the botanical than all of these ingredients As with basically every classic cocktail the origins of the Negroni are disputed the story goes that Negroni is an evolution of the americano which in itself was an evolution of the Milano Torino. The Milano Torino is a super simple aperitif style drink which is equal parts Campari which is from Milan and sweet vermouth from Turin. So when Americans started arriving on the scene for holidays in Italy around the time of prohibition they liked their high bowls, they liked the Milano Torino but would ask for it with a splash of soda and thus the Americana was born. Incidentally this is also supposedly why a long black is called an Americano in Europe because when the soldiers from America came over to Europe in World War 2 they added some hot water to their esspresso to make it more similar to the filter coffee that they were drinking at home. The next bit is the best but not necessarily accurate story, there was apparently a count Camillo Negroni who was a bit of a cowboy and a wild child and he asked his local bartender in Florence if he could have something like the americano but stronger the bartender substituted gin for the soda and the rest is history although quite widely contested history because there are other printed recipes for cocktails very similar or indeed identical to the Negroni appearing around the same time and slightly before. Nowadays the accepted recipe for the Negroni is equal parts gin Campari and sweet vermouth but honestly I agree with Gas Regan, a drinks writer who once said 'you can slap my wrist and call me Deborah if it doesn't also work no matter what ratios you use' so feel free to make a hero of your favorite ingredients but this is what I think you need to make the perfect Negroni. So really any london dry-style of gin that is one which is more juniper forward will work in this drink because they provide enough of a backbone but I've gone for four pillars which is a local gin because they use fresh whole oranges in their distillation process which works really well in this drink. So the vermouth I use is Casa Mariol Negre this is a Spanish vermouth, which is made from Macabeo grapes and infused with over a hundred and fifty different botanicals so it's really complex it's got a lot going on it's also a little bit lighter in body than a lot of your more traditional Italian vermouths. That said, some would argue that you need those sweets or more vanilla notes from your more traditional style vermouths, in that case look at something like Antica Formula or Cocchi di Torino for a more robust style and finally Campari there are lots of excellent bitters out there nowadays but we'll stick to the classic bitter aperitif made with herbs and barks where you get that really nice bitter note, it did used to be made with crushed beetles for the red colour but not anymore Negroni was never a fancy cocktail it's available and basically every cafe in Italy and they're usually the ingredients will just be poured over the ice give it a stir stick an orange wedge in and boom you're done, so if you don't have a fancy mixing glass or you just need a drink really quickly then feel free to do it that way too. So it's generally good bar etiquette to get your garnish prepared before you start making the drink because as soon as you get some ice and spirit then it's diluting and you don't want to then be faffing around with an orange at that point. As I said you can just use an orange wedge I personally like to do a twist because then that way when you give it a little squeeze over at the top of the drink you get all the lovely orange oils just floating on the surface of it. Hold the orange at the top and then cut away from you for as long as you would like your twist to be, I cut the rind a little bit thicker and then once it's off I flip it over and cut the pith off the bottom of it, just because it's got a bit of a bitter note to it which you don't want in your drink the Negroni is equal parts of all of the ingredients I'm gonna do 30 mls but you're welcome to do as much or as little as you like. So you've got 30 mls of Four Pillars gin, 30 mls of Campari and 30 mls of Casa Mariol vermut negre. Pop those all into your mixing glass fill the mixing glass with as much ice as you can fit in there grab your bar spoon and you just want to pop the back of your bar spoon against the inside of the mixing glass and push the ice around once you can feel the glass start to get cold your Negroni is probably ready give it a taste, maybe just a little bit longer for this one it was so just quite a harsh flavor you don't really want to be tasting the alcohol in this you just want to be getting all of the lovely flavors perfect so grab at your chilled glass pop some good ice into your glass if you have it it just helps slow the dilution as you're sipping on your Negroni. Pop your dulep strainer into the mixing glass to hold the ice back and pour over the block of ice. Take your orange twist face it out the way over the glass and just fold it quickly over the top of the Negroni so that you're releasing all of the lovely orange oils over the surface of your drink then give it a little twist and pop it in the glass and you're done. So now you know. As I said at the beginning the beauty of the Negroni is how simple it is and how easy is to see how the balance works and because of that the variations are endless. Around the same time as a Negroni was being born another cocktail called the Boulevardier was also appearing this one that substitutes bourbon for the gin, just the ratios are slightly different, so it's one and a half parts of bourbon to half a part of the Campari and the sweet vermouth so it's a bit boozier, and obviously a little bit heavier with the bourbon but delicious after-dinner drink. If tequila is more your thing there's the Rosita, where you substitute the gin with tequila, one of my favorites is something called a white Negroni so you do keep the gin in that one but you substitute the sweet vermouth for Lillet Blanc and the Campari for Suze which is a bitter gentian liqueur so that one is just a bit fresher and lighter it's excellent for summer Basically as I said the variations are endless but the proportions do tend to be a little bit less forgiving so if you would like me to guide you through them in another episodes then leave me a comment. If you've liked what you've seen please hit subscribe if you reckon some of your friends could do is brushing up their cocktail skills then give us a share on social media give us a like maybe comment below and tell us how you make your Negroni

Channel: Behind the Bar

Views: 267,601

Keywords: the story behind the negroni, how to make the perfect negroni, how to make negroni, how to make a negroni, negroni story, negroni recipe, negroni ingredients, everything you need to know about negroni, everything you need to know about the negroni, negroni cocktail ingredients, where did the negroni come from, negroni masterclass, four pillars gin cocktail, four pillars gin negroni, casa mariol vermut, vermut, vermut cocktail, how to make the negroni cocktail, italian cocktails

Id: ZUjZy3H6keE

Length: 7min 57sec (477 seconds)

Published: Fri May 24 2019