Italians drink with a purpose. In this wine-soaked country, no dinner is complete without a bottle of vino. But just as important to the Italian lifestyle is the Aperitivo and the Digestivo with the ever-growing popularity of Italian bitters, grappa and amari, it's officially time to expand your horizons and do as the Italians do.
Born at the behest of Count Camillo Negroni, once a cowboy in the American West and gambler in New York City for a time, the Milan-born Camillo returned to Florence around 1919 after the end of the First World War and during a stop at Caffè Casoni in Florence, when he asked for a bolder retelling of the Americano, with gin replacing soda water.
Tuscany Juniper is utilized in making all the most iconic London Dry Gin around the world. Ginepraio is the quintessential of the different Tuscan terroir creating a wonderful balance between savoury and herbaceous.
Very important is the marriage with the bitter: we believe Nardini Bitter recipe is elegant, smooth, herbaceous perfect for a Negroni. Vermouth is the Italian aperitif essential! There is no Negroni without vermouth. Treat your vermouth as white wine, keep it refrigerated.
You can pre-batch or make it espresso but make it right by using high quality products.
Garnish with friends and some snacks on the side.