Cardinale
The Negroni's austere cousin — dry vermouth instead of sweet.
The Method
How to make it
- 01
Chill a Nick & Nora glass in the freezer.
- 02
Combine gin, Campari and dry vermouth in a mixing glass with cracked ice.
- 03
Stir 25–30 seconds until the outside of the glass frosts.
- 04
Strain into the chilled Nick & Nora.
- 05
Express a lemon twist over the surface and drop it in.
Bartender's Tip
Dry vermouth oxidises within days. Buy the half bottle, keep it in the fridge, and treat anything older than three weeks as cooking wine.
A Little History
Legend puts the Cardinale at the Hotel Excelsior in Rome in the 1950s, when a bartender reached for dry vermouth instead of sweet for a cardinal who wanted something less sugary. Whether or not the clergy were involved, the swap works: without the sweet vermouth's caramel, Campari's grapefruit-pith bitterness comes forward and the drink turns almost martini-like.
Shop this drink
The bottle, the glass, and the kit — everything on this card.
We may earn a commission when you buy through these links, at no extra cost to you. See our affiliate disclosure.
