Negroni / 内格罗尼¶
难度 / Difficulty: ★★☆☆☆
技法 / Technique: Stir / 搅拌法
背景 / History¶
内格罗尼（Negroni）诞生于1919年的意大利佛罗伦萨。据传，卡米洛·内格罗尼伯爵（Count Camillo Negroni）在卡索尼咖啡馆（Caffè Casoni）点了一杯 Americano（金巴利+甜苦艾酒+苏打水），但要求将苏打水换成杜松子酒以增加酒劲。调酒师福斯科·斯卡塞利（Fosco Scarselli）照做了，并用橙皮代替柠檬片以示区别——传奇就此诞生。内格罗尼以其完美的三等分配比（1:1:1）闻名于世，苦、甜、烈三味和谐统一，被誉为"调酒师的握手礼"——如果一家酒吧能做好 Negroni，那这家酒吧通常不会差。
The Negroni was born in 1919 in Florence, Italy. Legend has it that Count Camillo Negroni ordered an Americano (Campari + sweet vermouth + soda water) at Caffè Casoni but asked the bartender to replace the soda with gin for a stronger kick. Bartender Fosco Scarselli obliged and swapped the lemon slice for an orange peel to distinguish the new drink — and a legend was born. The Negroni is celebrated for its perfect equal-parts ratio (1:1:1), where bitter, sweet, and strong harmonize beautifully. It is often called "the bartender's handshake" — if a bar makes a good Negroni, the bar is usually worth your time.
原料 / Ingredients¶
| 原料 / Ingredient | 用量 (ml) | 用量 (oz) | 备注 / Notes |
|---|---|---|---|
| 杜松子酒 / Gin | 30 ml | 1 oz | 推荐植物香气丰富的款式 / Choose one with rich botanicals |
| 金巴利 / Campari | 30 ml | 1 oz | 不可替代的核心原料 / The irreplaceable core ingredient |
| 甜苦艾酒 / Sweet Vermouth | 30 ml | 1 oz | 推荐 Carpano Antica Formula 或 Cocchi di Torino |
步骤 / Instructions¶
中文步骤¶
- 将杜松子酒、金巴利和甜苦艾酒倒入调酒杯（Mixing Glass）中。
- 加入充足冰块。
- 用吧匙轻柔、稳定地搅拌 30–40 秒，直到酒液充分冷却并适度稀释。
- 将酒液滤入装有大冰块的岩石杯中。
- 取一片橙皮，在杯口上方挤压，释放精油，然后将橙皮投入杯中。
- 即可享用。
English Steps¶
- Add gin, Campari, and sweet vermouth to a mixing glass.
- Fill with plenty of ice.
- Stir gently and steadily with a bar spoon for 30–40 seconds until the drink is well-chilled and properly diluted.
- Strain into a rocks glass over a large ice cube.
- Take a piece of orange peel, express the oils over the glass by squeezing it skin-side down, then drop it into the drink.
- Serve and enjoy.
杯具 / Glassware¶
岩石杯 / Rocks Glass — 搭配大冰块 / with a large ice cube
装饰 / Garnish¶
橙皮 / Orange Peel — 挤压释放精油 / Expressed for oils
调酒师贴士 / Pro Tips¶
- 比例就是一切：经典 Negroni 的灵魂在于 1:1:1 的等比配方。初学者请严格遵守，不要随意调整。 Ratio is everything — the soul of a classic Negroni is the 1:1:1 equal-parts formula. Beginners should follow it strictly.
- 搅拌，不要摇：Negroni 是搅拌型鸡尾酒，摇和会让酒液变得浑浊，失去优雅的外观。 Stir, never shake — shaking will cloud the drink and ruin its elegant appearance.
- 苦艾酒的品质：甜苦艾酒的品质直接决定 Negroni 的好坏。开瓶后的苦艾酒应冷藏保存，并在4–6周内用完。 Vermouth quality matters immensely. Store opened vermouth in the refrigerator and use within 4–6 weeks.
- 金巴利不可替代：虽然有些替代品（如 Aperol）可以使用，但经典 Negroni 必须用金巴利。 Campari is irreplaceable — while substitutes like Aperol exist, a classic Negroni demands Campari.
- 大冰块：一块大冰方或冰球可以减缓融化速度，避免过度稀释。 Use a large ice cube or sphere to slow dilution and maintain the drink's strength.
常见变体 / Common Variations¶
| 变体名称 / Variation | 说明 / Description |
|---|---|
| 美式鸡尾酒 / Americano | 内格罗尼的前身：金巴利+甜苦艾酒+苏打水，不含杜松子酒 / The Negroni's ancestor: Campari + sweet vermouth + soda, without gin |
| 布尔瓦迪耶 / Boulevardier | 以波本或黑麦威士忌替代杜松子酒 / Substitutes bourbon or rye whiskey for gin |
| Negroni Sbagliato | 以起泡酒（Prosecco）替代杜松子酒 / Replaces gin with sparkling wine (Prosecco) |
| 白色内格罗尼 / White Negroni | 使用 Suze + Lillet Blanc 替代 Campari + 甜苦艾酒 / Uses Suze + Lillet Blanc instead of Campari + sweet vermouth |
| 老爹内格罗尼 / Old Pal | 使用黑麦威士忌 + 干苦艾酒 + 金巴利 / Uses rye whiskey + dry vermouth + Campari |