Summer and winter cocktails

Legend says that somewhere at the beginning of the 20th century, in Florence, the strong-minded Count Negroni asked the bartender to strengthen his favourite cocktail, Americano (Campari, vermouth and soda), with gin. And that’s how, apparently, my favourite cocktail was born. Negroni is popular in Italy, and it is considered an aperitivo. It is quite refreshing in the summer, as it is served over lots of ice (although I prefer just a few ice cubes, so that the flavours are not diluted).  

How do you make it? It’s easy, you don’t need to graduate from a bartending school. A basic recipe calls for an ounce of each gin, Campari, and vermouth (I prefer the dry variety, but the sweet vermouth is often used) over ice, garnished with an orange slice. That’s it. I have read that people have successfully substituted gin with bourbon, rum, or even mezcal, but Campari and vermouth are not to be replaced.

Negroni is my favourite summer cocktail. But recently I came across a recipe for a Winter Negroni, and looks quite intriguing. The base is the same, but the drink is topped with a warm syrup made of juniper berries, fresh orange juice and sugar, simmered for a few minutes until thickened. Garnish with a slice of caramelized orange. Definitely worth trying.

However, if you are chilled to the bone, a nice way to warm up and unwind is Blueberry Tea. Don’t be fooled by the name. It is not a herbal infusion. In a brandy snifter put an ounce of amaretto and an ounce of Grand Marnier. Add hot black tea to taste (orange pekoe is the best), and garnish with a slice of orange.

And going back to the summer: right there near the top of the list for me is a good mojito, a perfect combination of gin, fresh lime juice, agave syrup, and fresh mint leaves from my patio.

Cheers!