One of the most notable drinks in current cocktail lexicon, the Negroni, was created when an Italian nobleman Count Negroni instructed his bartender to change his Americano by adding Gin and leaving out the soda. Here’s some background. 

As the Negroni has gained an incredible amount of recognition in recent years (ed. note: we devoted a week to it), more and more people are claiming the it as their favorite drink—and at the same time many cocktail bars are creating their own variations based on the idea of spirit, plus vermouth, plus bitters and an orange twist, often in equal parts. Here I went with rum as the base, while choosing Averna as a more suitable bitter than Campari to round out this drink.

Just the same way that creating Manhattan variations can open up many delicious concoctions, I’d encourage learning more about bitters through the Negroni’s basic specs and discovering how the wide range of amaros like Ramazzotti, Cynar, Montenegro, CioCiaro and Meletti can enrich the flavor profile of your cocktails. Naturally, the balance between the other base and vermouth spirits will be affected by your choice, as well. I loosely titled my experiment a Negrumni.  

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