The Negroni Made With Dry Vermouth.
A negroni made with dry vermouth is very good. Don’t tell hardcore negroni fans this, but I like it better with dry vermouth. Oddly enough, the Dry Negroni doesn’t have a formal name. The earliest reference to it I can find comes 1998 book “The World’s Best Bartenders’ Guide” by Joseph Scott and Donald Bain. However, they imply that a negroni can be made with either dry or sweet vermouth. I don’t see anything about a Negroni made with dry vermouth till around the 2010s, and then names for it were Dry Negroni and Negroni Bianco; Difford’s calls it a Cardinale, but most websites and books call it “a Negroni variation made with dry vermouth.” Which is descriptive. Regardless of what it is called, it’s a fantastic drink. I’m going to call it a Dry Negroni mirroring the naming convention of the Sweet, Medium, and Dry Martini.
Variations Of This Cocktail.
Popular variations of this kind of cocktail are:
2 thoughts on “Dry Negroni – Recipe”
[…] of the Americano include: The Negroni, The Boulevardier, The Man About Town, and the Patricia. These cocktails have a similar flavor profile to the americano but are very different in style. […]
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