Negroni Variations with Brad Thomas Parsons

Negroni Variations with Brad Thomas Parsons


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Join James Beard Award-winning author Brad Thomas Parsons for a spirited deep dive into the Negroni and the wealth of bittersweet variations this century-old drink has inspired. Together we will learn more about the history and mystery of this classic three-ingredient Italian cocktail made with gin, Campari, and sweet vermouth that embodies la dolce vita.

The roots of the Negroni are grounded with the Milano-Torino (Mi-To) but have taken many twists and turns since Count Camillo Negroni first requested bartender Fosco Scarselli add gin in place of soda water to fortify his Americano at Florence’s Caffé Casoni in 1919. The plug-and-play template of the Negroni has been a launching pad for variations including the Old Pal, Boulevardier, Negroni Sbagliato, Kingston Negroni, and the Negroni Bianco. Together we will take a deep-dive into the history and popular culture of the Negroni and learn more about the origin stories of some of the most popular Negroni variations as well as updated ways to serve the Negroni, from batched, bottled, and barrel-aged to frozen, on draft, or boxed. We’ll learn more about Campari and the wealth of newly imported and domestic aperitivo bitters along with favorite vermouth combinations to perfect your own perfect Negroni at home through several Negroni demonstrations.

Led by writer and author Brad Thomas Parsons, an expert on bitters, amaro, and cocktails, this interactive seminar will help increase your understanding and appreciation of the Negroni and the family of bittersweet variations it has inspired in modern cocktails.

Photo credit:  Ed Anderson

Featured Cocktails 

Below are the items you’ll want to have to participate in this class. 

Negroni

  • Gin (preferably London Dry Gin)
  • Campari (or other Red Aperitivo Bitter)
  • Sweet Vermouth
  • Orange Zest or Orange Slice (for garnish)

Negroni Sbagliato

  • Campari (or other Red Aperitivo Bitter)
  • Sweet Vermouth
  • Prosecco or Sparkling Wine
  • Orange Zest or Orange Slice (for garnish)

Negroni Bianco

  • Gin (preferably London Dry Gin)
  • Lillet Blanc
  • Suze
  • Lemon Zest (for garnish)

Boulevardier

  • Rye or Bourbon
  • Campari (or other Red Aperitvo Bitter)
  • Sweet Vermouth
  • Orange Zest or Lemon Zest (for garnish)

Equipment

  • Jigger (for measuring)
  • Mixing glass
  • Barspoon
  • Knife 
  • Ice (standard size for mixing and serving, large ice cube for serving optional; freeze ahead in a Ziploc bag) 
  • Vegetable peeler
  • Juicer or Reamer 
  • Double Old-Fashioned or Rocks Glass (x 4)
  • Coupe (optional)

Brad Thomas Parsons is the author of Bitters: A Spirited History of a Classic Cure-All (winner of the James Beard and IACP Cookbook Awards), Amaro: The Spirited World of Bittersweet, Herbal Liqueurs, Distillery Cats: Profiles in Courage of the World's Most Spirited Mousers, and Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time (James Beard Book Award Finalist, Tales Spirited Award winner). Parsons received an MFA in writing from Columbia University, and his work has appeared in Bon Appétit, Lucky Peach, Food & Wine, Travel + Leisure, Imbibe, PUNCH, TASTE, and more. Parsons has collaborated and consulted on writing and editing, digital marketing and social media, content creation, promotional events, and special projects with major companies and brands including Gruppo Campari, Campari America, Amaro Lucano, Amaro Nonino, Angostura Limited, Moët Hennessy, West Elm, Distill Ventures, Carrot Creative, Hanna Lee Communications, and Slow Food. He has conducted spirited talks, tastings, seminars, and masterclasses on bitters, Amari, and cocktails at bars, restaurants, and venues across the United States and in Italy.

This conversation is suitable for adults over 21 years old

90 minutes, including a 30 minute Q&A.

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