Balance is what makes the Negroni special
The Negroni recipe is straightforward. Equal parts of the ingredients are mixed over ice, garnished with a slice or twist of orange. The harmony of the components is essential: Campari provides a bittersweet flavor, gin contributes botanical notes, and sweet red vermouth adds a touch of sweetness and spice. Maintaining these equal proportions is key for achieving balance.
Wolfgang Puck's fondness for the Negroni is evident in the menus of his numerous restaurants. At his CUT locations in Las Vegas and Washington, D.C., he features a barrel-aged Negroni. The CUT D.C. also offers a Golden Negroni, crafted with Botanist gin, Suze, Italicus, and Dolin Blanc vermouth. In CUT Bahrain, a unique gin blend is used for the Negroni, while at CUT Beverly Hills, the drink is aged and includes Aperol alongside Campari. It appears that Puck includes some variation of the Negroni at most of his establishments, even offering a nonalcoholic version at Spago in Maui.
While the classic Negroni has numerous adaptations, the most renowned is the Negroni Sbagliato. This variation replaces gin with Prosecco, providing a lighter option. The term "Sbagliato" translates to "wrong" in Italian. According to legend, the drink was created when Milan bartender Mirko Stocchetto mistakenly grabbed a bottle of Prosecco instead of gin while preparing a Negroni, leading to the birth of the Sbagliato. You can also enjoy this variation at Puck's Spago restaurant.
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