One fine day in 1919, Count Camillo Negroni went into his regular bar, Casoni, in Florence and asked for something stronger than his usual Americano. The bartender, Fosco Scarselli, swapped the soda for gin, and the Negroni was born.
London Dry Gin
Italian Bitter Rosso
Vermouth di Torino
How to prepare
Costs can be recorded in the cash register to the nearest cent. The table of measurements enables immediate status control in the restaurant or in the stockroom.
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Anyone can use it – regardless of whether an intern, apprentice, chef de rank or bartender. The guests always have a consistent, positive experience.
Opportunity / Upsells
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Negroni - N°1 The Negroni
For many, this drink is the Holy Trinity of cocktails, the intriguing blend of gin, vermouth and bitter rosso, which we will discuss in more detail later. Infinite seems the aromatic depth and variety in which you can dive with a Negroni. At Ardent BATCH, our mission is to bring it to market as a bottled cocktail, ready to serve – and to perfection.
A Florentine barman is said to have served Count Camillo Negroni his usual drink, Americano, at the Caffé Casoni. Only: Even the “Roaring Twenties”, the Golden Twenties, were sometimes a hard time and now and then the Count felt like something stronger. Instead of soda, gin ended up in the glass and this Negroni style interpretation became a fixed star in the aperitivo sky.
This means for The Negroni No.1, which is already in the bottle with a perfect balance: Put ice cubes in a rocks glass (tumbler), pour Negroni into the glass, stir until cold, garnish with an orange zest and enjoy.
The ingredients of our N° 1 The Negroni
Even the individual spirits that make the Negroni the Bottled Cocktail already speak for themselves.
The history of gin begins in the 12th century, when Italian monks learned the art of distilling spirits and began to use alcohol as a base for medicine they developed. Many of these medicines were based on the healing properties of juniper berry. This already shows the flavoring of alcohol with juniper berries.
But the real success story began in the 15th century with Dr. Franciscus Sylvius de la Boe, who combined alcohol with juniper berries to cure kidney ailments and tropical fever suffered by Dutch settlers in the Dutch East Indies. He called his invention “Genievre”, the French word for “juniper”.
It wasn’t long before gin was able to overcome the counter of the pharmacy and conquer a permanent place on the bar tables – and as a drink at that. In addition, the name was shortened to “Genever” or “Jenever”. The British troops, who fought in Holland in the 17th century, took the “Genever” with them to England and simply called the drink “Gin”.
In the 18th century, taxes were raised on all imported spirits and taxes were lowered on domestic spirits. More and more distilleries produced in backyards and only a few produced a high quality gin. This, combined with rampant overconsumption, led to the rise in deaths in London. Between 1729 and 1751, the eight laws (Gin Acts) were finally brought into being. The breakthrough was the law that forbade distilleries to produce less than 1800 liters of pure alcohol. This paved the way for the brands we know today. Gordon’s began in 1769, Plymouth in 1791, Beefeater in 1820 and Tanqueray in 1830.
With the expansion of the Empire into India, malaria became a problem. The medicine tonic, which was taken to prevent the disease, was incredibly bitter due to the active ingredient quinine. To make it more drinkable, gin and usually a lemon were added. This created a legendary drink and the gin and tonic was born.
It was not until 2008 that the minimum production of 1800 liters prescribed in the Gin Act of 1751 was lifted. As a result, production of smaller batches of gin was possible again for the first time in more than 250 years. New gins entered the market, which also led to a shift in flavor boundaries.
We use for our The Negroni No.1 a gin which brings a long history with it and already played a role in the beginnings, when the Negroni was created. The Italian company Luxardo, which supplies us with the gin, has been producing since 1833. That gin brings notes of cardamom, bitter orange, cinnamon, angelica, licorice and, of course, juniper, which blend perfectly into the Negroni.
But there is more to a Negroni and also to a Bottled Negroni, which is ready to drink, than just gin. Vermouth plays an enormous role in this classic of cocktail culture.
Vermouth is by legal definition a flavored wine with a minimum of 14.5% volume and a maximum of 22% volume alcohol. “Wine aperitif” or “vermouth wine” or “vermouth” usually replaced the term “flavored wine”.
With the secrets of Alessio of Piedmont, the popularity of herbal wine gained a whole new dimension. Now the Piedmontese not only recorded his discoveries in writing, but also eagerly practiced making the flavored, fortified wines himself. Quickly, numerous imitators found themselves in the tradition of Alessio and also began to refine their wines. The Duchy of Savoy stood out as the center of this development. In 1563, Emmanuel Philibert, then Duke, moved the political headquarters from Chambery to Turin, where the broad middle class was a welcome audience for pleasure and culture. Today both are known as protected origin for vermouth wine. The whole region was blessed with local wine of the first quality, flourishing trade and economic pouvoir. Chambery and Turin developed into the most relevant agglomerations in the history of herbal wine. This was the birthplace of vermouth culture.
The wine, which accounts for more than 75% of the flavor of a vermouth and is thus formative for the character, is usually kept neutral to provide an open playing field for the flavor-giving component of the herbs. However, there are also producers or individual vermouth producers who deliberately focus on characterful wines with distinctive aromas to achieve special flavors.
Obtaining alcoholic extracts from herbs by maceration, digeration or percolation is the most common method of adding them to wine.
For the “splash” there are many ways and everyone swears by his home recipe. In general, it should be said that pure ethanol (96% vol.) is the cheapest option, but the most unspectacular in terms of taste. What could be closer to vermouth than to use the extraction of valuable wine and / or pomace spirits, helping to shape the character.
It is mostly sweetened with sucrose, also known as beet sugar. Regardless of the type of added sugar, the content of the same must be declared.
For our The Negroni No.1 we use the Vermouth di Torino of the brand Cocchi, which is 120 years old. Company anniversary reproduced according to the original recipe of 1891 and imposed in honor of the founder of the company Giulio Cocchi. The peculiarity of this vermouth is the cinchona bark and rhubarb, which flatter the aromatics of muscatel – the perfect vermouth for our Bottled Cocktail Negroni.
The third base of our Negroni in the bottle is the bitter, more precisely the Bitter Rosso, which is a highly aromatic flavor carrier, one could also say flavor enhancer. Produced by extracting roots, barks, seeds, herbs, fruit peels and seeds, flowers, spices as well as botanicals in high-proof alcohol. The minimum alcohol content of bitter flavored spirits or bitters is 15% by volume.
For our Bottled Negroni we use the Bitter Rosso of the Luxardo brand. Bitter Rosso consists of a combination of gentian, wormwood, other herbs, various aromatic plants and citrus fruits – these are placed separately in water and alcohol. The infusions thus obtained are then mixed together according to the time-honored recipe before the liqueur is filtered and bottled. This Bitter Rosso is the perfect third ingredient for our Bottled Negroni.
Bottled and produced our Bottled Negroni 100% in Austria, near the beautiful Mozart city of Salzburg. Batched with exclusively Italian ingredients from Italian family businesses.