> Skip to content

Recipe  •  9 November 2018

 

Negroni sbagliato

A sophisticated Italian cocktail from Guy Grossi’s Cellar Bar.

The Cellar Bar cocktail menu leans heavily on the golden days of American influence in Italy. The cocktail era was beginning to wrap up in America in the 1950s, making way for an infatuation with Italy, particularly the Italian sense of style and the showmanship of cocktail making. The art of the aperitivi just felt so natural. Fine-etched crystal shakers and elegant glassware glamourised what was already a well-embraced practice. Think Americanos, martinis, old-fashioneds – drinks built in a chilled glass with the precise measurements of a mad scientist. These drinks invoke a sense of time and place, and you might just as easily be sitting in Venice or Rome in the time of the great hotels. They’re cool, fun and a little reckless, which is how we want people to feel when they’re perched at our bar.

Vermouth is another focus on the bar menu. This sophisticated ingredient is not only the backbone of a lot of the cocktails we make here, it also stands on its own as a great aperitif. Top-quality vermouth is a worthy investment. Simply poured over ice with a slice of orange, white vermouth is a gorgeous way to enjoy the afternoon sun out the front on Bourke Street. I personally love my martini with half gin and half dry vermouth – perhaps not technically correct, but a rounded softer variation on the classic dry style.
 

Three things before you start:

1. Invest in a good-quality bartender’s kit.

2. Buy good mixers and keep them chilled.

3. Large ice-cube moulds are readily available and are great to serve in more spirit-driven drinks to avoid faster dilution.
 

NEGRONI SBAGLIATO

Serves 1

INGREDIENTS

  • Ice
  • 45 ml Campari
  • 45 ml Antico Formula vermouth rosso
  • 45 ml prosecco
  • 1 slice orange

METHOD

Fill an old-fashioned glass with ice. Add the Campari and vermouth and stir. Top with the prosecco and stir again. Garnish with a slice of orange.

Feature Title

Cellar Bar
Guy Grossi shares all your favourite classic Italian recipes from Melbourne’s beloved institution, the Cellar Bar.
Read more

More features

See all recipes
Recipe
Trofie al pesto Genovese

Authentic flavours from Genoa shine in this delicious pasta dish from Cellar Bar.

Recipe
Baci di mama

Delicious chocolate and hazelnut biscuits from Guy Grossi’s Cellar Bar.

Article
Cellar Bar: a history

Restaurateur and author Guy Grossi shares insight into his Melbourne institution – the inspiration for his latest cookbook.

Recipe
Love Monsters

These lovable monsters are perfect for Valentine's Day and can be made without the Oreo mouths, if preferred.

Recipe
Honey-Garlic Chicken

Ssweet and savoury with a satisfying richness in every bite.

Recipe
Kimchi Stew (Kimchi Jjigae)

To me, kimchi jjigae is the ultimate comfort meal that reminds me of home.

Recipe
The Toll House Inn Chocolate Chip Cookies

There's no recipe more important to the baking legacy of the United States than the chocolate chip cookie.

Recipe
Skordalia (Bread & Walnut Garlic Dip)

In many parts of Greece, skordalia is known as a garlic and potato dip, but the combination of bread and walnuts, common in the north of the country, gives the condiment richness and body.

Recipe
Lobster Avocado Salad

This recipe is a celebration of summer.

Recipe
Aubergine Rolls with Walnut Filling

Georgia's rich culinary tradition is often overlooked.

Recipe
Crushed Olive Spread

I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.

Recipe
Grated Tomato Linguine

A delicious pasta sauce made with the freshest in-season tomatoes.

Looking for more recipes?

See all recipes
penguin pop image
penguin pop image