Ah, the Negroni. There was never doubt in our minds what our favourite drink in the world was- and is.
No matter the setting, the classic cocktail manages to feel fresh and somehow, modern. Simple, almost minimalist, but simultaneously layered and complex.
Well, it’s now a hundred years old.
The Virtues of the Negroni
We have talked about the history of the Negroni before, and even about how to make it. But, looking back, we haven’t really explored the reasons why it’s so great.
- It’s got a really diverse and balanced flavour profile. Bittersweet, sour and herbal. Citrus, herbs and spice
- It’s simple to make and store
- It’s a fantastic template to customise and tweak
A diverse flavour profile. With so many different flavours in the drink, most Negronis end up complex, layered and versatile. When balance is achieved, it is not cloying, and the light bitterness helps to stimulate saliva and gives a sensation of hunger. It is refreshing because of the citrus flavours, yet the texture is thick enough to be satisfying.
This in turn makes it easy to drink at a wide range different settings and occasions. We’ve enjoyed it with or without food, before and after a meal, at dawn, and at dusk.
It’s simple to make and store. With just three ingredients needed (four including garnish, if desired), all of which can be used straight out of the bottle, little preparation is needed to make a negroni.
The dollar investment too, is relatively light. Best of all, no special training is needed to make a decent negroni. Simply add all 3 ingredients in equal proportion and stir over ice. Add a slice of orange to finish. If one desires, negronis can be made in large batches and stored for weeks in the fridge. Minimal commitment, minimal fuss.
It’s a fantastic template to customise and tweak. The Negroni might be one of the simplest drinks to make, but there are plenty of ways to tweak it to one’s own preferences.
Substituting the gin for another spirit is fairly common; a mezcal makes for a smoky Mezcalgroni, a rum makes for a sweet, rounded Kingston. Rebuilding it from the ground up with Suze and Lillet Blanc turns it into a White Negroni. All can be absolutely delicious, of course.
Of course, you can also add other ingredients, like coffee, lavender, bacon, bak kwa, or even ice cream if you so desire (though we’d lay off the last one).
A Hundred Years
Still, if you prefer that someone else make your Negronis for you, you’re in luck. The annual Negroni Week falls on 24th to 30th June this year, and will be celebrating the centenary of the cocktail itself. Bars will be serving Negronis of all kinds and donating part of the proceeds to charity.
A quick scan of the events going on:
MO BAR: The bar will be organising a Negroni Week Italian Takeover on 30th June (7pm to Closing). Going back to the Negroni’s Italian roots, four top Italian bartenders will each be making a different take on the classic. MO BAR’s own Michele Mariotti, Bacardi Legacy Singapore 2017 Champion Davide Boncimino, Diageo World Class Singapore 2019 Finalist Giovanni Graziadei and David Mollica, Bar Manager at Como Dempsey, will be serving up those Negronis at $24++ each. Michele has also created three takes on the Negroni: the Negroni Sour, the Vermouth Old Fashioned, and the Coffee Negroni. We like both the Sour and the Old Fashioned, which highlight the Vermouth, something that rarely happens.
Nutmeg & Clove: Jayden Ong, Diageo World Class Finalist will be serving up her Rockstar Breakfast Negroni, inspired by Singaporean breakfasts. It will feature strawberry sous-vide Four Pillars Rare Dry Gin, coffee-infused vermouth, Campari, and dehydrated Milo yoghurt. The bar will donate $5 to Beyond Social Services for each cocktail sold, and will be throwing a special Fundraising Party on 23 June 2019 from 6pm to 10pm. At the party, drinks will be priced at $10 nett and all proceeds will be donated to Beyond.
Smoke & Mirrors: The rooftop bar will be serving up both the classic, and Head Bartender Jorge’s La Fumata Bianca, which uses Raicilla, Gentian, Bianchissimo, Grapefruit Aroma and Tartufo Bianco for a smoky touch. Each drink will be available at $20++.
Cook & Tras Social Library, Six Senses Maxwell: The Salted Berry Negroni uses salted strawberries to complement the strawberry notes of Campari and open up its flavours.
Jigger & Pony, Amara Hotel: Silvio Daniele, a World Class Singapore Finalist, presents Pome Negroni. Word is, this Negroni will have an accentuated fruitiness.
