THE Cocktail

Three simple ingredients come together in the most basic of proportions. Make this with some care and you have the perfect cocktail (at least in my mind).

Cocktail By Jason


It is not officially known where and when the Negroni was created but it is commonly attributed to Count Camillo Negroni in Florency, Italy in 1919.

Legend has it, Count Negroni asked Fosco Scarselli, a bartender at Caffe Casoni to exchange the soda in his typical Americano with gin because it was one of those days (my interpretation.) Scarselli also swapped the lemon garnish out for orange to show that it was a different drink. (As is often the case, legend seems to be wrong.)

Regardless of where, when and by who, someone in Italy a long time ago graced us with the perfect combination that is the Negroni. Interesting fact…Campari, which was created in 1869, originally got its brilliant red color from Carmine dye which is made from crushed insects. Campari stopped using Carmine in 2006 but you can still find similar bitters made with the crushed insects from producers like Leopold Bros.

This version of the Negroni has been aged for 30 days with toasted birch staves then charcoal filtered for a clean finish.


Saturday, July 25th, 2020 in Aspinwall, PA

  • Pour the contents of the bottle into a mixing glass full of clean ice. Stir for 30 seconds. Strain into a rocks glass with a large ice cube. Garnish with an orange peel.



    Pour Campari, gin, vermouth and bitters into a mixing glass full of clean ice. Stir for 30 seconds. Strain into a rocks glass with a large ice cube. Garnish with an orange peel.



All fractional ingredient measurements are in proportion to the entire cocktail.

Remember, ice in the glass is to keep a cocktail cold not to dilute it (that gets done with the ice used to mix a cocktail.) I like clean, regular ice for mixing and large cubes for serving. Not only do they look nifty, they melt slower which means your cocktail stays colder longer and is less diluted over time.

Substitutions of both amounts and ingredients, are the best way to find your perfect version of a cocktail.
What I consider a peel

A peel is considered a clean, bright colored peel from the identified citrus in a ½ to ¾ inch wide piece with no pith.

My definition of a dash

A dash is either a drop (using a standard dropper) or two strong shakes from a bottle.

My definition of a pinch

A pinch is far less than a baking pinch. Remember, this is a cocktail, not a loaf of bread.

What makes a sprig

A sprig is a clean, bright colored portion of the identified herb or plant. Not a forest, a sprig (unless otherwise noted).

Shaking vs stirring

Tradition says you shake cocktails that contain cream, egg whites and juices and you stir those without. Tradition is good but personal preference rules here. If you want be like Bond, shake your martini but make sure to try the "traditional" way at least once.

A cherry is either from Luxardo, Fabbri, or something you have made on your own, it should not look like this.

This is no longer a cherry; it should not be in a cocktail.