Meet the fun younger sibling of the world no. 1 cocktail. Legend has it this refreshing drink, also known as a Negroni sbagliato (“mistake” in Italian), was invented by a happy accident when a bartender poured prosecco into the glass instead of the traditional London Dry gin. More complex in flavour than a regular spritz and easier to drink than the classic Negroni, it’s ideal for pre-dinner sipping and for outdoor get-togethers with friends.
Ingredients (serves 1)
Ice cubes, to serve
1/4 cup (60ml) Campari
1/4 cup (60ml) Cinzano Rosso sweet vermouth
1/4 cup (60ml) sparkling wine
Soda water, to serve
Orange slice, to garnish
1 Fill a serving glass with ice. Add the Campari, vermouth and sparkling wine. Stir to combine.
2 Top with soda water and garnish with an orange slice.
Australians love wine, so no wonder we’re taking to this easy twist on the original Negroni. There are no set rules for the ratios in a Negroni spritz – you can make it with equal parts Campari, sweet vermouth and sparkling, or switch to a 2:1 ratio of sparkling to Campari to suit your personal taste. Our version keeps it simple with equal parts Campari, Cinzano Rosso and sparkling, topped with a splash of soda for extra fizz. Make it a triple-C cocktail by popping a bottle of party-friendly Croser NV.
Effervescence is essential in this cocktail, so go easy when adding ice to avoid knocking the bubbles out of your drink. Use larger ice cubes if you can to avoid overdiluting the Negroni flavours.
When it comes to bittersweet Italian liqueurs, Campari has serious pedigree. Created in 1860 in Milan by genius liqueur maker Gaspare Campari – who based the colour on his wife Letizia’s red locks – it’s still made to the same top-secret recipe, which the experts guess features a range of citrus including lemon, orange and grapefruit.
Fresh orange is also essential for garnishing Campari-based drinks, such as the Negroni and Negroni spritz. You should get about 12 neat wedges or slices from an orange.
Campari-based cocktails like this one make the ultimate aperitivo, either to sip on before dinner or while grazing with good friends – try them with cured meats and cheeses, or at any lunch celebration alfresco.