Negroni Week 2024 – Cardinal

For this recipe, I started with a Gin & It variation. Yet, I added a bit of Italian red bitter to the recipe and this basically took the drink in another direction entirely. So, I just embraced the Negroni (Cardinale) spirit.

Basically, I took the Cardinale cocktail – a Negroni with dry vermouth and changed a few bits. First, I used a slightly sweeter gin instead of a London Dry Gin. On top of that, I used homemade Riesling vermouth.

The main difference

I guess the main difference to a regular Cardinale is that I added some Gin & It Bitters from The Seventh Sense. Furthermore, I also used a dash of saline solution to add more depth to the drink. I am not sure if that already justifies a new name. So, I just used a very, very similar one…

I enjoyed this ‘dryer’ Negroni version very much. Somehow, the ingredients went especially well together. The bitter, the homemade vermouth and the bitters did add some bitterness, but not too much. On top of that, the drink had a little less sweetness than its red counterpart. Last but not least, the saline solution added only the slightest hint of salt to the drink.

*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product. The bitters were provided by Charles Hosie.

**1 g Wormwood, 0,5 g Gentian root in 30 ml Dry Riesling let rest for up to three hours; 0,5 g Angelica root, 0,6 g Dandelion root, 0,9 g Chamomile, 0,3 g Yarrow Leaves, 0,4 g Rosemary (dried), 0,4 g Sage (dried), 0,3 g Basil (dried), 0,4 g Thyme (dried), 0,5 g Blackberry Leaves (dried) in 345 ml Dry Riesling let rest for up to five days; 1/3 Vanilla Bean, 3 Cloves, 1,0 g Anise Seeds in 30 ml Armagnac Blanche let rest for up to five days; 3 g Orange Peel (dried) in 345 ml Dry Riesling let rest for up to three days; Let rest – strain and filter through coffee filter – blend – add 30 g white sugar – let rest for another week – bottle in clean bottles;