#Negroni While the drink's origins are unknown, the most widely reported account is that it was first mixed in Florence, Italy, in 1919, at Caffè Casoni (then called Caffè Giacosa), on Via de' Tornabuoni.(The Caffè no longer exists; the site is now occupied by a Giorgio Armani boutique.) Pascal Olivier Count de Negroni concocted it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The bartender also added an orange garnish rather than the typical lemon garnish of the Americano to signify that it was a different drink.After the success of the cocktail, the Negroni family founded Negroni Distillerie in Treviso, Italy, and produced a ready-made version of the drink, sold as Antico Negroni 1919.One of the earliest reports of the drink came from Orson Welles in correspondence with the Coshocton Tribune while working in Rome on Cagliostro in 1947, where he described a new drink called the Negroni, "The bitters are excellent for your liver, the gin is bad for you. They balance each other." I wanted to describe the three original ingredients for sensors. CAMPARI is an alcoholic liqueur obtained from the infusion of bitter herbs, aromatic plants and fruit in alcohol and water. Many have tried to guess the number of ingredients: some say they are 20 or 60, and still others believe that the ingredients are 80. To date, alcohol and water are the only known ingredients of this special and secret recipe. The vibrant red color, intense aroma and distinctive bitter taste make it extremely versatile, and the base of some of the most famous cocktails in the world. The original MARTINI ® and our first love. When Luigi Rossi mixed local aromatic herbs to create this scarlet-colored vermouth, he created an indisputable icon. while still today the recipe remains a closely guarded secret, the intensely herbaceous character of this sweet vermouth is the result of the fusion of carefully chosen wines with a complex selection of Italian herbs. On the nose Bombay Sapphire releases clear notes of juniper, combined with floral and vegetable scents. On the palate it is round and enveloping, very persistent. The aroma of juniper and citrus is present as much as that of pepper and spices, balanced by delicate sweet notes, while remaining dry and very suitable for mixing.