Grapefruit Negroni Cocktail

By Kathy Casey

There is a cornucopia of delicious citrus in season right now that is perfect for utilizing when twisting up a classic. In this episode, Kathy adds grapefruit to a classic Negroni.

Recipe

Ingredients

add juice and whole fruit from two pieces of grapefruit to the mixing glass

1 1/2 oz gin

1 oz sweet vermouth

1/2 oz Campari

Instructions

Shake with ice.

Strain into a cocktail glass.

Garnish with large grapefruit peel.

Comments
Oliver Carpenter 5 Nov 2011
6:50 pm

Whilst I’m sure its lovely I wouldnt drink one whilst it is named a “Negroni” out of religous reasons.  Won’t catch me throwing fruit juice in, changing ratios or shaking one anytime soon. I don’t mind playing a bit with the Negroni, maybe sub Cynar in for Campari but it’s just one of those drinks I personally don’t want to mess with much at all.

Kathy Casey 8 Nov 2011
11:57 am

Hi Oliver,
Thanks for the comment. I do agree that the purest form of a cocktail, such as the ever classic Negroni, is often the best way to enjoy it. There is also always room to play and have fun behind the bar, like putting your own spin on things. -Kathy

Ginty 14 Nov 2011
1:37 am

I have to agree with Kathy on this one. I wish I had drank one of these before I tried a classic Negroni. This seems like a much more approachable drink than it’s name-sake.

Rhett 28 Nov 2011
11:16 pm

The Negoni is definitely a classic, and a delicious one. Bitter is the last part of the palate to develop, so it’s also an acquired taste, yes. Enjoying a Negroni the “Italian way” also makes it easier to handle (which is on the rocks rather than straight-up).
I agree that classic cocktails should be revered, enjoyed, held in high regard, etc, but if bartenders didn’t experiment and come up with variations on a theme, mixology wouldn’t exist and cocktail books would be only a page long.
The Negroni itself is a variation on the Americano (or Milano-Turino), so imagine if in the early 1900’s Count Negroni’s bartender had said “no! I will not add gin to the Americano because it’s a classic” - then we wouldn’t even be having this conversation and watching this video!
Being closed off to experimenting with cocktails is not only no fun, but also very limiting!

~Rhett
www.and1morefortheroad.blogspot.com

jellydonut 26 Dec 2011
6:34 pm

But, then again, Count Negroni’s bartender didn’t call this new drink a ‘gin Americano’.

I am a firm believer in variations of drinks getting new names, rather than calling them x cocktail, y cocktail. It’s honestly just confusing, and it’s why some places you’ll still get a Kangaroo when you order a Martini. :p

steve7500 14 Jun 2012
1:45 pm

  Whatever you call it I was skeptical when I saw the clip. I am drinking it now and it is a pretty refreshing cocktail. I will have this again. I will call it “pretty Damn good.”
Steve

Brad Simpson 15 Dec 2012
12:23 pm

While I personally prefer the Negroni in a 1:1:1 ratio(although I have been known to have them over ice more often than up), this is undoubtedly a much friendlier way to introduce people to the Negroni, and Campari in general. I’m going to play with this the next time I have some grapefruit kicking around.

In regards to the name, I think “Grapefruit Negroni” is appropriate here. It differentiates it from the traditional Negroni, which satisfies the purists. And the fruit prefix identifies the additional flavour. If I were to write it on a cocktail menu, I’d put it on as a Grapefruit Negroni, or the Ruby Red Negroni.

And the interesting thing about the supposed history of the Negroni(Count Negroni, and all that) is that despite this story(which was spread around by Campari), this cocktail didn’t appear in print in a cocktail menu until the mid-50s. One would think that a prominent Italian cocktail like this would be mentioned in the Savoy, or other prominent books of the time.

Post a Comment
You must be registered and logged in to post comments.

Register for a New Account

-->