Tony Abou-Ganim Negroni

One of the more prominent stories surrounding the origin of the Negroni is as follows; In the early 1920’s Count Camillo Negroni, looking to get a little more kick out of his Americanos, ordered them with the addition of gin. He ordered this libation so frequently at bars and cafes in and around Florence that bartenders eventually named the drink after him.


Recipe courtesy of Tony Abou-Ganim, from his book The Modern Mixologist: Contemporary Classic Cocktails

  • 1 oz. Bombay Sapphire Gin
  • 1 oz. Campari
  • 1 oz. Cinzano Rosso Sweet Vermouth

In an ice filled mixing glass (Martini pitcher), add Bombay Sapphire gin, Campari and Cinzano Rosso. Stir until well blended. Strain into a chilled Cocktail Glass. Garnish with a burnt orange twist.