Il Negroni secondo tre generazioni di bartender italiani

Friends of Italia Squisita, welcome to Rita di Milano. I am Edoardo Nono. This venue is celebrating the 20th anniversary of its history through a series of meetings. with very important figures from the world of bartending. Characters from the past, the present, and, of course, we hope also the future. Each of them left us a little gem, an interpretation of the most iconic cocktail in Italian history, That's undoubtedly the Negroni. The Negroni has this wonderful story of the relationship between a customer and a bartender. The bartender, Fosco Scarselli, at Caffè Giacosa in Florence, and the customer, Count Camillo Negroni. Camillo Negroni, a traveler of the world, requests an interpretation of the American with gin replacing the soda. And the bartender hands him back this little pearl that has become famous around the world. Let us recall the lineage of this cocktail. Milan-Turin, Vermouth, Bitter, a lemon horn. The evolution of the product into something more modern, American. Vermouth, bitter, and a splash of soda. And the transformation into a Negroni. Vermouth, Bitter, and London Dry Gin Served in equal portions, according to the original recipe. This is how a classic Negroni is prepared. And now let's see how our international guests do it. Hi, I'm Patrick, and today I'm making my Negroni à la Rita for you. For me, the bar is the epitome of an international place. It is a place where you can meet the whole world. And the Negroni itself is our ambassador of quality and Italianity throughout the entire planet. Today we're making a clear, white Negroni—something with slightly bitter notes. which are essential for a good Negroni but also very delicate and rounded for a somewhat broader customer base who are not used to drinking something so bitter. Let's start immediately with the backbone. A strong dose of London Dry. Some of the reddish-brown leather, naturally of good quality, and the white bitter. We conclude by adding a touch of Kong, with an orange cordial that we make at home. We, Kong, squeeze lots of fresh juices on a good evening And this is a cordial we particularly like because it's a recovery cordial. So everything we squeeze, we set aside. Let's try to create something without discarding the excess. Let's mix it up. OK. We pour it over a nice big cube of ice. OK. Now, to finish, let's aroma the drink. Let's put it in. Be Kong, come back a little. Hello, we are Cristian Buggiada and Roberto Artusio from Punta e Spendita Gave in Rome. Today we prepare our signature drink, A twist on the Negroni, a Mescal Negroni. This drink has been on the menu at La Punta since the beginning. because it seemed like a good compromise to use a drink that reflects Italian identity and the classic Italian blend with the product we were offering namely, a product Mexican for many, an absolutely new product. It's a drink we prepare with classic vermouth, bitter, so it has a classic base, a classic Negroni, to which we then add, instead of gin, 30 ml of Mescal and a liqueur cut of rhubarb with its herbaceous, slightly earthy notes, It perfectly matches the tasting notes of Mescal. To all of this, we then add a small spoonful of agave syrup. to add softness and a touch of structure to the drink. To finish with a small zest of orange to support the warm notes of Mescal and the other ingredients used. It's now an iconic drink at the Point, and in my opinion, it's a perfect compromise. for those who are approaching drinking Mescal for the first time But she is fond of bitter notes and fond of vermouth. Salute! Welcome to Rita! My name is Salvatore Calabrese, known as the master. Today I present one of my classics, a twist on the Negroni. called Negroni Svegliato. I created this cocktail when I opened my venue in Vegas. to help all those characters who came to my bar stay awake. It's a very simple cocktail. The first thing I do is put the ice into the mixing glass. I thought about not using water in my moka but instead introducing vermouth. I made the regular coffee. And here he is! 25 ml of coffee 25 ml of Campari and 25 ml of gin. We'll do it. I smell this wonderful aroma of coffee. The aroma is incredible. Let's take a nice ice cube And here it is, the Awake Negroni. Salute! Hello, I'm Federico Mastellari from Drink Factory The coolest barman school in the world. Today I'm going to tell you, prepare you for a twist on the Negroni who is called Jack Frusciante. This drink was created during a night we spent at a wine bar in Bologna. From there came the name Jack Frusciante. It was something that evoked my Bolognese identity. Let's go! I've already put the mixing glass in the refrigerator to chill with ice. Let's cool it down further. I remove the ice I'm going to put in the new ice. Go ahead and put in the ingredients you normally put in your favorite Negroni So I will pour 30 ml of sweet red vermouth 30 ml of red bitter 30 ml of a London Dry Gin. And that's where the Negroni we know ends. This Negroni will actually play some minor variations that will characterize it. The first special ingredient is a drop of licorice liqueur. Go ahead and deliver this sugary note. Let's mix our Negroni and stir it in the mixing glass. We're ready! I ground some pure licorice candies with sugar. I wet the glass with some lemon. I'm going to make a crust by attaching my powder to the glass. And that's as far as it goes for a very normal Negroni with a tear of licorice to which, however, we will add another ingredient to provide a contrast with the Negroni itself and the liquorice Let's spray some peaty whisky on top, the one you prefer. Now let's squeeze in a twist of lemon. In this case, I obtained a small coin, a lemon coin. I'll place it on this ice cube. It's already crisp and ready. Hi, I'm Federico Pasian, here today with the friends from Rita in Milan. I'll show you one of the cocktails I care about most, the rested Negroni. The ingredients of the rested Negroni are bourbon whisky, Campari, dry vermouth, coconut water A bitter made from hazelnuts, homemade liqueur with hazelnuts, and coconut oil. Why is it called a rested Negroni? It's a Negroni resting in a bottle coated inside with coconut oil. Let's start by preparing the bottle. We will need coconut oil and a tray with ice. Well, we serve the coconut oil in the bottle. Coconut oil and coconut butter are the same product. Oil in liquid form, when it solidifies, we call it butter. We close it, and the bottle is placed on ice. And we keep turning it until it solidifies. As it cools, coconut oil will form a very thin layer around the bottle. Perfect, and this is the result. In a mixing glass, we stir together bourbon whisky, Campari, and dry vermouth. Since our cocktail is entirely pre-batched, we'll be adding a dilution. In this case, it will be coconut water. A couple of drops of porcini bitter, This is a whisky-based infusion with shiitake and porcini. Slow-cooked at 60°C for 2 hours. Let's complete our ingredients with a couple of drops of hazelnut liqueur. We can serve it in our bottle with coconut butter. Our cocktail is ready, and we let it chill in the refrigerator for 24 to 48 hours. After 24 hours of resting, we serve it on a nice block of ice. and straight from the bottle to the glass. Let's decorate with a lemon peel. This is my version of the Negroni; I invite you to try it at home. I hope you like it. Cheers! We have seen the fantastic interpretations, the twists on the Negroni by the great masters Patrick Pistolesi, Federico Pasian, Roberto Ortusio, Federico Mastellari and Master Salvatore Calabrese. I hope that, just as it has inspired us, it has also inspired you. See these beautiful recipes prepared by these masters And you will come to discover the classics reinterpreted together with us by Rita. A big greeting from me, Edoardo Nono and to all the wonderful staff of Rita and Rita's Tiki Room in Milan.