> 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.


Cellar Bar Guy Grossi

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

Buy now
Buy now

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
Banana ice cream cheesecake

A sweet, oaty, hazelnutty base filled with a banana ice cream ‘cheesecake’ layer, then topped with blueberry compote. Yum!

Recipe
Seekh kebab toad in the hole

This is toad in the hole, Asian style!

Recipe
Pizza diavola

The perfect pizza for chilli lovers.

Recipe
Suckling lamb, pomodoro

A comforting lamb dish with potatoes, wine and passata.

Recipe
Hot Cross Bun Loaf

Try it fresh or toasted, this Easter treat is utterly delicious.

Recipe
Ricotta and fruit bruschetta

A slightly sweet ricotta spread livens up toast and pairs wonderfully with a pear and banana topping in this delicious morning starter.

Recipe
Saucy vodka pasta

A delicious, boozy dinner party dish that's sure to impress.

Recipe
Sticky date pudding for everyone

It’s so moreish and delicious everyone will want a slice.

Recipe
Semolina ghriba (Moroccan coconut cookies)

Delight your book club with these delicious cookies from The Moroccan Daughter.

Looking for more recipes?

See all recipes