Many say “You can use any Vermouth or Gin you like but when it comes to the Bitter, it must be Campari.”

As much as we do love Campari Negronis, we clearly do not hold this view.  We like to experinment and enjoy all variations of the Negroni.  But perhaps it is that these variations, these creative paths, are really other cocktails. Drinks that should have their own unique name. And with that we can agree. 

We appreciate and respect the views of  people we respect like Gabrielle Hamilton whose world famous Lower East Side restaurant Prune serves a great Negroni. When asked ; “What’s the secret to the perfect negroni?” Gabrielle replied “For me, it’s the confidence to refrain from mucking it up. It’s a classic that’s perfect on its own terms and it doesn’t need to be fancied up by mixology or homemade bitters. When you have it in Italy it’s very short – it’s an aperitivo and it’s not up in a cocktail glass. The Italians are perfect in their restraint. I happen to make it with Plymouth gin and Noilly Prat. It also has to be Campari – it bothers me a lot when it’s made with Aperol.”  

A Prune negroni, photographed on a recent GQ.com jaunt across the Atlantic. Note that it’s not up in a cocktail glass… Oliver Franklin

Also, Greg Best a pioneering bartender and restaurateur widely celebrated as the father of Atlanta’s craft cocktail movement says “Campari is definitely the constant. The other two components, though, can certainly be swapped. My personal favorite Negroni is equal parts Campari, Cocchi Vermouth di Torino (the less expensive and just as amazing alternative to Carpano Antica), and Bluecoat gin. The reason for Torino vermouth is the addition of sweetness with better viscosity and lots more in the way of spice-note depth and complexity. I use the Bluecoat because of its great orange notes, and because it’s great Yankee gin!” from Helping America Build a Better Negroni By Jeff Gordinier NY Times

Greg Best Negronis Courtesy of Southern National

Holeman & Finch Public House Negroni

• 1 ounce Beefeater gin

• 1 ounce Carpano Antica Formula vermouth

• 1 ounce Campari

• Orange swath/peel garnish

• Ice cubes

Build over ice. Stir. Serve up or on the rocks. Garnish with orange swath.

So, you will be seeing many exciting “Negroni” cocktails here, but each with its own unique name.

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