100 years old is the world’s second most popular cocktail

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In spite of the fact that we are seeing step by step chalkboards at each of the squads that the price of Aperol Spritz is, the American press has already given the shotgun license to the branded drink. The title of The New York Times, an ideal article about summer cocktails, was that it was Aperol Spritz not a good drink, and its taste was compared to the sugar juice of Capri Sun consumed in the summer afternoon. The article was quite a big port in May, because no matter what the expert said in spite of his aim of spreading knowledge, the point was quite clear: to get on with a couple of worshipers. Well, how can you eat that red shot?

The New York Times criticized Aperolt as the raw material, and criticized the sweet and less good quality prosecco, usually used for mixing, saying that both would be syrupy, and that it would still be wet from the ice and the spritz didn’t really serve it. “If your drink has a taste like vitamins for kids, it’s bad, and it’s just a matter of time when the hangover comes.”

But if they got into Aperol Spritz so much, what could be the alternative? What could be the place to replace your cocktail in the world? The New York Timer, or more specifically, Jennifer Finney Boylan’s publicist, came up with the answer: Negroni. Negroni, which, according to Boylan, perfectly embodies his bitterness 2019. Boylan did not expect to write a harmless article about what he likes to drink after a long day, and soon after that he can write an almost as long update that everything he took from the cocktail origin is not at all certain volt.


According to Drinks International’s survey, for the fifth year in a row, the second most sold cocktail in the world, and Aperol Spritze, has been very popular, not to mention drinks such as Mojito, Manhattan, or Espresso Martini. (Only the Old Fashioned of the bitter and whiskey mix is ​​preceded by the list.)

The story of Negroni’s emergence – at least the canonized version – is as follows: Count Camillo Negroni either walked to Caffè Cason in Florence in 1919 or 1920 and said he would ask an American to be a little stronger than usual. And Fosco Scarselli, who worked there, hit the vermouth and Camparia not with the usual soda but with gin. According to the story, the count struck him so much that he had to say later that he wouldn’t drink twenty per day. By the way, Mr. Negroni liked to live wildly, the legend of his life is that he turned to the American West as a cowboy and a professional cardman playing on river ships, and – more secure – he fought in New York. His family later also sold Negronik, which was pre-mixed. (The story was elaborated by a Luca Picchi beverage historian in detail in a book by Negroni Cocktail: An Italian Legend in 2015.)

In his Daily Beast article, David Wondrich tried to outline how Negroni spread so much that he became one of the most popular cocktails in the world for 2010. The author notes that although Negron was found between the two world wars, the cocktail does not appear in any book, article or recipe until the end of World War II. The story of Count Negroni is nothing more than an oral tradition, although at least the existence of the Count has been documented.

It is also strange that a Campari-based cocktail did not become much more popular. Already in the 1920s, the company pushed the same aggressive advertising campaign in Paris as it was almost a hundred years later with Aperol in the United States, took a lot of advertisements, opened a local affiliate, and even the world-famous Count Negroni could meet in local bars with Campari-based cocktails. Though it may have been a bottle of Campari in the United States before, the company managed to ban alcohol by selling alcohol for “medical purposes”. One thing is certain: until the end of the Second World War, Negroni could not cling to any version.


which spread in Europe at the end of the war period. This is especially true for Italy, which, after the fascism of the fascist period and the lack of war, began to conquer the pleasures and drinks enormously. The first printed recipe of Negroni dates back to 1947, from a recently discovered collection of Cocktail Portfolio, which was quite rare at that time: in addition to the bitter, the vermouth, the gin and the orange peel, there was a little soda.

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