Negroni: A Cocktail Worthy of Royalty
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The first time I experienced the rich, smoky, soothing bliss of a Negroni was at the Ritz in Shanghai. I was with my sister from Down Under, Melissa. We were celebrating life, opportunities, happenstance, and raising a toast to the new lawyer in the Cecchini Clan, in absentia.
I ordered Glenkinchie, Barrister Mark CB's favorite scotch. Melissa chose the Negroni. Both were perfect choices for such a quintessential cocktail lounge. While I was enamored with my choice, I fell in love with hers.
My second chance at the Negroni came sometime later. Same city, same great company, different venue. Bocca is housed in a restored factory with a prime location overlooking Shanghai's Bund. Stunning arched windows let all that glistens of the city's night sky pour in.
Master mixologist and resplendent restaurateur Florian Graf told us of the Negroni's history. The drink was named after a Corsican count of the same title. This dapper gentleman wanted something with a little more kick than the Americano—sweet vermouth and Campari—had to offer.
CLASSIC NEGRONI RECIPE
Florian's Recipe for Liquid Royalty
INGREDIENTS:
1½ oz Dry Vermouth
1½ oz Campari
1½ oz Gin
1 tsp Maple Sugar
Orange slice or twist for garnish
INSTRUCTIONS:
Add gin, Campari, dry vermouth, and maple sugar to a cocktail shaker
Add a cup of ice
Shake well until maple sugar dissolves
Strain into ice-filled cocktail glasses
Garnish with an orange slice
Prep Time: 3 minutes | Serves: 1
The Negroni's beauty lies in its perfect balance—the botanical complexity of gin, the herbal bitterness of Campari, and the crisp dryness of vermouth, elevated by maple sugar's subtle sweetness. It's a cocktail that commands respect, demands attention, and rewards patience.
Whether you're toasting life's victories at the Ritz or watching city lights dance through factory windows, the Negroni transforms any moment into something worthy of royalty.
