You might wonder how much there is to say about a single drink. When it comes to the Negroni—a gin, vermouth and Campari drink that’s a favorite among food-and-beverage industry types—there’s plenty, as Gary Regan demonstrates in his latest book. A former bartender and prolific author, Regan has uncovered a wealth of lore surrounding the Negroni, and has assembled a collection of historical recipes that explore the identity of the drink through its many permutations. He also employs the palates and creativity of friends in the bartending community for a chapter on new interpretations of the classic. Variations like Dave Wondrich’s Corn Goddess—muddled with fresh corn and tomatoes—or Jim Meehan’s East India Negroni, made with Lustau East India Sherry, rum and Campari, may stretch the category, yet retain the essential bittersweet balance that defines a Negroni.
Reviewed in W&S June 2015.
photos by Kelly Puleio