Unusual Negroni Cocktail

Have you ever thrown a cocktail? Not at someone. FOR someone. Throwing a cocktail is another way to mix a cocktail for your guests by “throwing” the ingredients back and forth from mixing glass to tin. Charlotte Voisey demonstrates this technique while making her Unusual Negroni cocktail.

1 part gin 1 part Aperol 1 part Lillet Blanc


stir or throw with ice strain into a cocktail glass garnish with a grapefruit peel


Adam 20 Sep 2011
1:55 pm

Looks lovely.
This drink has inspired me to use up my bottle of RinQuinQuin before it goes bad.  I just tried the bottle and it’s still okay but I’ll have to rush.
I think it would work well in this drink, with the peach of the RinQuinQuin complementing the Aperol quite nicely.

Rhett 20 Sep 2011
9:48 pm

Wow, I’ve never heard of this before! So much fun.
A Negroni is a pretty regular drink at my place (though I’ve started making it 2:1:1 with gin : punt e mes : campari), and this sounds very light and delicious.

blair frodelius 22 Sep 2011
4:22 am


I love the idea of throwing the drink!  Way cool, and so much safer than a Blue Blazer.  :)

Re: Bruising the gin; Where does this concept come from?  I’m thinking that it refers to ice shards that often end up in the drink when shaken.



Robert Hess 22 Sep 2011
5:49 am

I always find it interesting that “Boadas” in Barcelona is always the place people refer to as where they first saw a bartender “Throwing” a drink… first place I saw it too. I wonder if they were truly the only folks doing for a long time and it is just now getting noticed?

Blair… Brusing Gin… I firmly believe that this originated simply as a “cute turn of phrase”, without any real expectation that it referred to something actually happening to the gin… can’t you just see it, some guy sitting at a bar, and watching his bartender shake his Martini hard… “Don’t shake it so hard! You’re bruising the gin!” And the guy probably thought he was pretty funny.  It wouldn’t be until later, once the novelty of the term wore off and folks who took their tasks far too seriously, would feel there was a meaning behind it and try to determine what it was. So they will look at whatever they feel the inappropriate effect that shaking does to a drink, and use that as the definition of what “bruising” means.


U-Place Mike 23 Sep 2011
3:42 pm

Regarding bruising, I would subscribe to Roberts take on it but Blair’s take makes sense in that lots of ice shards would “bruise” the cocktail as a whole, ie water it down.

Floridan 2 Nov 2011
7:11 am

Delightful cocktail and a delightful mixologist!! Yet another variation that I have to attempt thanks to smallscreen. Thanks!

Federico Cuco 15 Nov 2011
3:46 am

It is true that this technique survived in BOADAS Barcelona, but at least in South America was called “a la Cubana” that mean Cuban style, or Cuba way.
Mr Boadas, learned his trade as a barman in Cuba. In the” El Floridita” the owner’s Constantino Ribailagua was Catalan, like Miguel Boadas.
Miguel opened his bar in Barcelona ,in the image of the Cuban bar where he learned his craft.
At least in my country, Argentina.
This technique survived until the 70’s. The old bartenders used to use in the summer to make it very cold drinks, but with less water than a shaken cocktail.
The video is very cute, and I’ll put this recipe on my blackboard tonight.
Will notify Of course, the cocktail is a creation of Miss Charlotte Voisey.

Best regards from the far south

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