Story and Recipe by Craig Seaman | Photography by Randy Krause Schmidt
Many of my fellow bartenders and patrons love a good Negroni. It’s a classic that derives its beauty in both simplicity and unabashed boldness. However, not many love their first Negroni. Its bitterness is intense, and the cloying syrupy sweetness of Campari seems to hang on your palate for minutes. Some cocktails charm you right away; the Negroni makes you work for it, but once it wins you over, there’s no turning back.
Bitter has an intentional place in the rhythm of a meal. Whether it’s a slightly bitter cocktail before dinner (a Negroni or maybe a lighter Aperol Spritz) or a small pour of amaro as a digestif, bitterness helps prime the palate and the stomach. I like to think of it as drinking with purpose.
Pushing Negronis for a cause is a bold move—after all, not everyone falls in love with this cocktail at first sip. But those who do really do. During this annual celebration of all things bitter, bars and restaurants around the world create riffs and variations on the classic. The challenge, of course, is that the Negroni is already so close to perfection. Yet, as bartenders, we can’t resist tinkering. We’re compelled, maybe even possessed, to reimagine the classics in hopes of uncovering a new modern gem. So, as much as it pains me to alter this glass of perfection, I couldn’t resist creating my own riff. Whether it still qualifies as a Negroni is debatable. It skips the sweet vermouth entirely, leaving Campari as its only clear connection. Still, it drinks like a Negroni, and for that, I hope I can be forgiven.
Legend has it that Campari once produced a clear raspberry cordial. I’ve yet to find a bottle, but the idea inspired me to bring a touch of raspberry into my own version, weaving its fruitiness into the bitter, citrusy backbone of the original. I can drink a Negroni any day, any month, any time of year—it’s timeless that way. But this one, right now, feels just right.
