THE classic Negroni cocktail was created in 1919 by Fosco Scarselli, the bartender at Florence's Caffé Casoni, when Count Camillo Negroni wanted to add a bit of oomph to his Americano.
He asked Fosco to mix an Americano, but to substitute gin for the soda. Clearly the count was a man after my own heart.
Since then, the Negroni has been made using equal parts sweet vermouth, Campari and a good London gin. You can stir or shake the three ingredients over ice, strain into your favourite glass and garnish with a twist of orange peel.
So, that's how you make a Negroni. But how do you make a perfect Negroni? Well, the secret is in matching the ingredients to your palate. If you love the bitterness of Campari (Waitrose, £16) and the classic dryness of a gin such as Sipsmith (Waitrose, £28), then you won't go wrong with those particular components. If you want a softer cocktail, substitute Aperol (Inverarity One to One, £13.99) for the Campari and Plymouth Gin (Waitrose, normally £25, currently a steal at £20) for the Sipsmith.
The more approachable Aperol, mixed with the softer Plymouth Gin, is my perfect combination. For even more oomph, try the Plymouth Navy Strength Gin (Inverarity One to One, £38.99). This is a beautifully balanced gin despite the heady ABV of 57%, which in navy terms is 100 proof. This term dates back to the purser having to prove the alcoholic content of his spirit barrels by pouring the liquid over gunpowder and setting it on fire. If the gunpowder sizzled, then it was proof that the spirit was of an acceptable strength.
And finally, if you're feeling fancy, splash out on a bottle of Cocchi Vermouth di Torino (Inverarity One to One, £18.99) instead of the usual Martini Rosso. You won't be disappointed and your Negronis will be talked about for months to come.
Pete Stewart is Glasgow director of Inverarity One to One, 185a Bath Street, Glasgow www.inverarity121.com
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