I’m fascinated how that works. I’ve seen so many recipes—for food, drinks, whatever—that look like they simply cannot work, will make an aweful mess. And yet, they somehow turn out as astonishing winners. I wish I knew enough to forecast those successes in advance.

I’m glad you enjoyed the Negroni!

That’s intriguing. My copy makes no mention of the Negroni.

Hi, Karen,

I seem to be very busted on this “19th century” reference for the origin of the Camparinete. For the life of me, I can’t figure out where I found it. I think I must have misread something, or read extra meaning into some reference that didn’t really say that at all.

In fact, the earliest explicit published reference to the Camparinete seems to be from Boothby in 1934, which is probably a reference you’ve seen already.

(By the way, after I wrote this article, Andrew Willett at Elemental Mixology did additional research; I found his article educational and intriguing: The Camparinete Cocktail and the Negroni Cup.)

Thanks for taking time to point out this discrepancy. I’ll edit immediately.

I loved this piece – always fun to blow popular myth out of the water! I’m researching the Negroni and would love to know what your source was for “There had been a gin-heavy Campari blend called the Camparinete since the 19th century” as I can’t find a recipe that early.

Interesting question, Dennis. I finally got a chance to compare a vermouth version side-by-side with a Punt e Mes vesion. The Punt e Mes works very well, and is only barely different from the vermouth version, with just a bit more earthy, slightly bitter orange pith notes alongside the Campari. There is also a pleasant hint of some other herb that I can’t identify—I wish I were better at flavor identification.

I’m glad you enjoy the Negroni, and that you took time to ask this question—I don’t know that I would have tried the combination otherwise, and it’s a good one. Thanks.

Interesting substitute. I’ve never been a big fan of grappa, but I can see how it might work well with the Negroni. Thanks for the idea!

Yes, there are some very unfortunate Negronis out there, alas!

I’ll remember to try Miller next time, thanks for the idea.

That’s very fun that you’ve set such a project for yourself. And Negroni is certainly worth some experiments.

The Negroni is a funny thing—it’s either the only cocktail you can imagine yourself drinking this evening, or it’s the farthest thing from your mind—as you seem to have already discovered.

Thanks a lot for the recipe, Doug. It’s got me started on this one. Cheers!