Cardinale
Dry, bitter, Roman.
Gin, dry vermouth and a touch of Campari, stirred and served up. It is the Negroni's dry cousin: less sweet, more taut, with the bitter adding colour and aroma without taking over.
- IBA · Contemporary Classics
- Aperitif
- Stirred
- Glass
- Cocktail glass
- Method
- Stirred
- Strength
- Strong
- Time
- 3 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
Gin
40 ml
-
Dry vermouth
20 ml
-
Campari
10 ml
Garnish
- Lemon twist
Proportions
How to make
- Chill a cocktail glass.
- Fill a mixing glass with ice.
- Pour the gin.
- Pour the dry vermouth.
- Pour the Campari.
- Stir well.
- Strain into the chilled glass.
- Garnish with a lemon zest.
The story
Origins
ProbableA plausible account, without definitive proof.
The Cardinale is tied to Rome and the bar of the Hotel Excelsior on Via Veneto, where, according to the most credible sources, bartender Giovanni Raimondo created it in the 1950s, sometimes placed in the Jubilee year of 1950. The name is said to honour the American Cardinal Francis Spellman, though the story is considered rather embellished. The original formula used Riesling wine rather than dry vermouth, in proportions of three parts gin, two parts Riesling and one part Campari. Harry's Bar in Venice also claims it, a claim regarded as weaker. Fallen out of use in the 1980s, the drink was revived by the staff of the same Roman bar until it entered the IBA list.
Taste profile
- Strong
- 4 out of 5
- Dry
- 4 out of 5
- Bitter
- 3 out of 5
- Herbal
- 3 out of 5
