On Thursday, July 21, close to 400 cocktail enthusiasts gathered to witness and taste the “World’s Largest Negroni,” a massive 30-gallon cocktail made of equal parts Campari, Italy’s legendary red spirit, Beefeater 24 Gin and Martini Rosso Vermouth. The festive libation was made on site to celebrate the “Year of the Negroni” and was presented in a handcrafted ice vessel. The high-spirited event, a highlight of the Tales of the Cocktail festival, was orchestrated by Master Mixologist Francesco Lafranconi and held at the Royal Sonesta Hotel in New Orleans’ French Quarter. In addition, noted Italian bartenders from around the globe flew in to make their own highly distinctive Negroni variations at the event using fresh juices, rare Italian liqueurs and Prosecco sparkling wine. In homage to the Negroni cocktail’s creator, Count Camillo Negroni, the bartenders dressed up to resemble him and donned aristocratic handlebar moustaches.
THE NEGRONI
1 oz. (30ml) Beefeater 24 London Dry Gin
1 oz. (30ml) Campari
1 oz. (30ml) Martini Rosso
Method: Pour ingredients into a rocks glass filled with ice then stir and serve.
Garnish: Slice of orange.
GARIBALDINO By Livio Lauro
1 oz. (30ml) Campari
1 oz. (30ml) Luxardo Apricot Brandy
1 oz. (30ml) Blood Orange Juice
1 oz. (30ml) Mionetto Prosecco
Method: Build in a rocks glass over ice.
Garnish: Orange slice & basil leaf.
L’ APETTA By Marco Faraone
1 oz. (30ml) Beefeater 24 London Dry Gin
1 oz. (30ml) Campari
3/4 oz. (22.5ml) Punch al Mandarino by Varnelli
1/4 oz. (7.5ml) Varnelli Anice Secco
Method: Stir over ice and serve straight up in a chilled coupe cocktail glass.
Garnish: Grapefruit peel.
TOTO By Jacopo Falleni
3/4 oz. (22.5ml) Beefeater 24 London Dry Gin
½ oz. (15ml) Campari
½ oz. (15ml) Aperol
¾ oz. (22.5ml) Grapefruit Juice
½ oz. (15ml) Punch al Mandarino by Varnelli
2 Mists of Fiori di Sicilia Perfume by Amoretti
Method: Shake with ice, double strain it in a rock glass over ice.
Garnish: Orange slice and lemon peel.
TWISTY NEGRONI By Mauro Majoub
1 oz. (30ml) Beefeater 24 London Dry Gin
1 oz. (30ml) Campari
¾ oz. (22.5ml) Martini Dry Vermouth
5 Drops Varnelli Anice Secco
Method: Stir over ice and serve on the rocks.
Garnish: Slice of orange and lemon twist.
THE CITRONI By Agostino Perrone
1 oz. (30ml) Beefeater 24 London Dry Gin
½ oz. (15ml) Campari
½ oz. (15ml) Luxardo Triplum Triple Sec
½ oz. (15ml) Luxardo Limoncello
½ oz. (15ml) Martini Dry
Method: Stir over ice and serve on the rocks.
Garnish: Fresh thyme and grapefruit peel.
IL POSTINO By Francesco Lafranconi
1 oz. (30ml) Beefeater 24 London Dry Gin
1 oz. (30ml) Campari
¾ oz. (22.5ml) Averna Amaro
1/4 oz. (7.5ml) Luxardo Maraschino
Method: Stir over ice and serve on the rocks.
Garnish: Castelvetrano green olive by Miccio and grapefruit peel.
SAN FELICE By William Perbellini
1 oz. (30ml) Campari
0.5 oz. (15ml) Luxardo Amaro d’Abano
0.5 oz. (15ml) Martini Dry
1 oz. (30ml) Mionetto Prosecco
Method: Stir over ice and serve on the rocks.
Garnish: Sprig of verbena and orange slice.
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