Erica De Mane

Sophia creating her own end-of-the-summer cocktail.

Recipe: Negroni Sbagliato

Many of my readers know that I love a negroni. This drink, equal parts gin, sweet vermouth, and Campari, is considered an aperitivo in Italy, but it’s certainly a powerful one. Two negronis and I’m usually flying.  I have unfortunately given up hard liquor in the last few months, not because I wanted to but just to preserve what’s left of my nerve endings. But this change in diet has happily coincided with my discovery of the Negroni Sbagliato, or “wrong” negroni, a drink invented at Bar Basso in Milano, which substitutes prosecco for the gin. Now, this variation is obviously not as interesting, chemically speaking, as the original, but it is delicious, and it’s more in the spirit of a real aperitivo, a light drink that served to open up your appetite for dinner.

For my Negroni sbagliato I’ve come to feel that instead of equal parts of everything, less Campari and vermouth and more prosecco tastes better to me. It’s lighter, and you can experience the prosecco, which is tinted a pretty light pink. Also, it’s traditionally served on the rocks, but I like mine straight up in a champagne glass.  Maybe it’s a bit of a girlie drink in looks, but its bitterness raises it at least to the level of transvestitehood, if not all-out manhood. It doesn’t go too well with most food, but that’s just as well, since it’s best savored without distraction.

The end of summer is bittersweet. It deserves a special, bittersweet drink.  Here’s a lovely one.

Negroni Sbagliato

Chill your champagne glasses. Chill the Campari and the sweet vermouth, and obviously chill your prosecco. To each glass add about a tablespoon each of Campari and sweet vermouth, then fill it up with prosecco. Garnish with an orange peel.