The Negroni Bar at Boisdale of Belgravia

The Negroni was born in 1919 at the Caffè Casoni in Florence when Count Camillo Negroni asked his friend and bartender, Forsco Scarselli, to fortify his favourite cocktail (the Americano) by replacing the soda water with gin. Costantino Armocida, Boisdale’s legendary mixologist, has taken this iconic cocktail artform to another level by curating different premium heritage spirits, vermouths and bitters to create the world’s most expressive range of Negronis. Now, for your delectation at home, Costantino is sharing the recipe for three of his most popular Negronis.

“We always use one single cube of perfect crystal ice to make our selection of Negronis at Boisdale,” Costantino says. “This is the first ingredient to be added to the glass. Pour the ingredients into the glass in alphabetical order and then gently stir with a long silver spoon for 1-2 minutes. Finish with a full slice of Arancia Rossa or blood orange, when in season, and muddle with the liquid and the ice cube.”