The first time I experienced the rich, smoky, soothing bliss of a Negroni was at the Ritz in Shanghai. I was with my sister from Down Under; Melissa. We were celebrating life, opportunities, happenstance, and raising a toast to the new lawyer in the Cecchini Clan, in absentia.
I ordered Glenkinchie, Barrister Mark CB's favorite scotch. Melissa chose the Negroni. Both were perfect choices for such a quintessential cocktail lounge. While I was enamored with my choice, I fell in love with hers.
My second chance at the Negroni was sometime later. Same city, same great company, different venue. Bocca is in a restored factory with a prime location over looking Shanghai's bund. Stunning arched windows let all that glistens of the city's night sky in.
Master mixologist, resplendent restaurateur, Florian Graf told us of the Negroni's history. The drink was named after a Corsican count of the same title. This dapper gent wanted a little more than the Americano, sweet vermouth and Campari, had to offer. This is Florian's recipe for an amazing cocktail.
Add Gin, Campari and Sweet vermouth to a cocktail shaker. Add a cup of ice. Shake well. Add to ice filled cocktail glasses. Garnish with an orange slice.
Fabulous cocktails to share with good friends:
Photo Credit: Julie T Cecchini