The opinion of Damien, our globe-trotting bartender
Je lève mon verre à tout ces negroni de fin de service au disparu « Glass » rue Frochot. Surement l’un des classiques les plus appréciés par les barmans autour du monde.
My favorite places to taste it:
In Marseille: whatever the cocktail for the best service in Paris as in Marseille: the Copperbay .
Around the world:
If you like it bitter, almost anywhere in Italy this cocktail is part of the local culture.
Si vous l’aimez plutôt « boozy » New York saura vous satisfaire.
On tap at the Lupo bar in Zurich.
Our Negroni recipe
Method
To prepare directly in an old fashioned glass, add all the ingredients, ice cubes, about ten turns of a bar spoon to mix and dilute a little, then garnish with an orange zest.
Ingredients
3cl gin July
3cl campari
3cl red vermouth (dolin, Carpano antica formula, punt e mes)
Garnish with orange zest
Products used
Alternative products
Ice cubes are a key ingredient for this recipe! To learn more, head over to this article dedicated to DIY ingredients and recipes .
I make it with Noilly Prat and since it is white I call it Bianconi!