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Seedlip NOgroni Non-Alcoholic Cocktail, 20cl

£9.9£99Clearance
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One of the earliest reports of a drink by the name "Negroni" came from Orson Welles in correspondence with the Coshocton Tribune while working in Rome on Cagliostro in 1947, where he described a new drink called the Negroni, "The bitters are excellent for your liver, the gin is bad for you. They balance each other." [10] Later, more detailed descriptions are given in Horace Sutton, Footloose in Italy (1950), and Rupert Croft-Cooke, Tangerine House (1956, p. 108), which gives the description: [9] You shake a dash of Angostura over a lump of ice in a large glass, add about a teaspoonful of Campari bitters, a wineglass-full of vermouth, a little gin, a shaving of lemon peel, then fill up with soda water. When it comes to a garnish, orange is the classic choice. Some like to flame their twists, while others drop in whole slices for an extra citrusy boost. We say it depends on your mood as both are a good option. THE PERFECT NEGRONI RECIPE More than anything, though, what helped popularize the Negroni is its simplicity. This is a drink almost impossible to snafu: The only danger, of course, is how easily you can make another one.

The Negroni has been a massive trend over the last 5 years but this one has been over 100 years in the making.

The History Of The Negroni

There is no official recipe for the coffee negroni. Most include gin, vermouth, Campari, and a shot of espresso, but the specific composition will depend on the preference of the bartender or customer. The coffee negroni is different to these variations in the sense that nothing is substituted. Instead, a chilled shot of espresso (or coffee liqueur) is added to complement the gin, vermouth, and Campari. A similar recipe of 2:1:1 gin, vermouth, and Campari is attested from the Parisian book Thenon (1929) as the "Camparinete", where it is credited to Albert of the [Hôtel] Chatam (Chatham hotel), and specifies Cora brand vermouth and a lemon zest. The same book credits Albert of the Chatham bar with the Rose, though that is attested years earlier by another bartender at the same bar, so it is not clear if Albert originated this variant of the drink, or simply represented the bar in this collection.

What set Campari apart from other bitters was its intense red color and bittersweet flavor. The recipe has always been a closely guarded secret, and even today, in the information age, the secret remains. Some say only three people know the recipe, but no one knows for sure. Reports also suggest that there are up to sixty ingredients in Campari, consisting of herbs, spices, and fruit peels.Will its popularity continue? We think yes it will. It has a timeless quality to it, it’s easy to make with accessible ingredients and as mentioned it has been over 100 years gathering steam to its big splash into the mainstream. There are no special skills required to mix a good Negroni , but if you want a great one,follow our easy guidelines. Interesting right? Now, let’s take a deep dive into different types of gin and how the use of each will impact the overall character of your Negroni.

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