Cardinale
Drier, dustier Negroni
A crisp gin-and-dry-vermouth foundation gains a rosy Campari blush. Think Martini meets Negroni, leaning elegant rather than bold.
Ingredients
- 1 1/3 oz Gin
- 2/3 oz Dry Vermouth
- 1/3 oz Campari
Method
Stir all ingredients with ice in a mixing glass. Strain into a chilled cocktail glass. Garnish with a lemon twist.
Created by Giovanni Raimondo at Rome's Excelsior Hotel bar in 1950 during Pope Pius XII's Jubilee year, named for New York Cardinal Spellman. Original recipe: three parts gin, two parts Riesling, one part Campari. Dry vermouth later replaced the Riesling. Earlier variants appeared in Piero Grandi's 1926 *Cocktails* (as "Campari Cardinal" with sweet vermouth) and Amedeo Gandiglio's 1947 *Cocktails Portfolio* (with dry vermouth). IBA Contemporary Classics list (2024). Per Difford's Guide #572.
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