BAR WON · REIMAGINED CLASSICS
A' Negroni
฿450
Equal parts gin, Campari and sweet vermouth, stirred until cold and poured over a single block of ice. The gin is Four Pillars Rare Dry from Healesville in the Yarra Valley; the vermouth is Cinzano 1757, a sweeter, vanilla-leaning expression of the Turin house's recipe.
Four Pillars Rare Dry Gin, Yarra Valley.
Campari, the bitter backbone.
Cinzano 1757 sweet vermouth.
Equal parts, stirred, 24% ABV.
Orange twist, rocks glass.
How it is made
Three ingredients in the same proportion, stirred rather than shaken so the drink stays clear and the texture stays silky. Stirring also controls dilution precisely: the ice chills and softens the spirit without aerating it. The result is a Negroni that reads a little rounder than the classic pour, because Cinzano 1757 carries more sweetness and spice than a standard rosso.
How it tastes
Bitter first, then sweet, then bitter again. Campari's gentian and rhubarb edge cuts through the gin's citrus and botanical lift; the vermouth fills the middle with dried fruit and vanilla. Off-dry overall, with a long, herbal, slightly resinous finish that lingers on the back of the palate.
Good to know
The Negroni is generally traced to Florence in 1919, when Count Camillo Negroni asked a bartender at Caffè Casoni to strengthen his Americano by swapping soda for gin. The orange twist replaced the lemon. A century later the formula has barely moved — equal parts, three ingredients, one glass.
Contains alcohol.
Ingredients: Four Pillars Rare Dry Gin, Campari, Cinzano 1757 Vermouth