Buzz
Nearly all the drinks I order at cocktail bars are Negronis. The trio of gin, Campari, and sweet vermouth share an almost otherworldly, peanut butter and jelly-like harmony, making their blend almost foolproof. Too much gin? Still delicious. Bad ice? No problem. Poor execution? No one minds. The least impressive Negroni at a mediocre bar is still better than most Martinis. Aside from a little vermouth mishap, it's almost impossible to get a Negroni wrong.
That being said, even the perfect Negroni can lose its charm after a while. Sure, someone on TLC might be able to eat PB&J every day for 40 years, but variety is what spices up True Life. Now and then, it's time to mix things up. Enter the Cardinale.
A Cardinale puts a twist on the classic Negroni by replacing sweet vermouth with dry. Like many Negroni variations, the 1:1:1 ratio is adjusted to 1 1/2 ounces spirit (still gin here), 3/4 ounce dry vermouth, and 3/4 ounce bitter (Campari). This ratio gives the Cardinale a martini-like feel, so it's usually served up.
Just like with any classic cocktail (or sandwich!), the selection of ingredients matters greatly. Different gins bring unique flavors, whether bold, spicy, smooth, or citrusy. The choice of bitter or vermouth also makes a noticeable impact. At Negroni haven Cafe Dante in New York, for instance, they use Dorothy Parker gin, Lo-Fi dry vermouth, and Contratto bitter; however, Beefeater, Dolin Dry, and Campari work just as well. To create a Cardinale, you'll need the following ingredients:
1 1/2 ounces Gin
¾ ounce Dry Vermouth
¾ ounce Campari
Combine all ingredients in a mixing glass. Fill it up with cracked or cubed ice and stir generously. Strain into a chilled coupe glass and garnish with a twist of lemon. This drink pairs perfectly with a PB&J. Seriously.
