Opening the Palate: The Negroni
Opening the Palate: The Negroni
Every meal begins with a gesture — a moment that signals it’s time to slow down, gather, and open the senses. For us, that moment has always been the aperitivo.
When we thought about how to open this new dinner ritual with you, we knew it had to start with a Negroni — bold, balanced, and unmistakably Italian.
One of Steve’s favorite Negronis was enjoyed at Ruggini in Bologna, a small, unassuming bar tucked into the city’s center which we stumbled upon during our pre-dinner passeggiata. I wish you were there to see how wide his eyes opened up when he took his first sip. I have seen Steve drink many a negroni and this one just hit differently.
Our version carries that same spirit, but with a Rossoblu touch. We use Carpano Antica for our vermouth for a little more history and soul.
Rossoblu Negroni RECIPE
Ingredients
1 oz London Dry Gin
1 oz Campari
1 oz Carpano Antica Vermouth
Orange peel for garnish
Method
Stir ingredients over ice until perfectly chilled.
Strain into a rocks glass over a large cube.
Express the orange peel over the top and drop it in.
A Thought to Sip On
Aperitivo comes from the Latin aperire — “to open.”
We begin this new ritual the same way: opening the palate, the memory, and the connection between our kitchen and yours.
