It’s National Negroni week, which means bartenders all over St. Louis , including me, is most likely throwing their own spins on this Italian cafe classic. But before we recreate a staple in the bartender’s arsenal, let’s stop and appreciate the origins of this beloved cocktail.
The Negroni and its lesser-known siblings, the Boulevardier and Old Pal, are all derived from the 1860s Italian cooler Americano, a favorite of many cocktail connoisseurs. “I’ve always been enamored with the sorts of long drinks you find in European cafes,” wrote bar manager and beverage blogger Jeffrey Morganthaler. “They’re light, palate cleansers, appetite awakeners and thirst quenchers.” The Americano is no different. Bitter, citrusy, fizzy and refreshing as hell, it’s perfect for a spring afternoon.
Americano
Courtesy of The Libertine’s Ben Bauer 1 serving
1½ oz. Campari
1½ oz. Cinzano sweet vermouth
Soda water
Orange slice to garnish
• Pour the Campari and sweet vermouth into an ice-filled Collins glass. Top with the soda water and stir. Garnish with the orange slice.
Ben Bauer is a member of USBG St. Louis and a bartender at The Libertine.
This article appears in May 2014.