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(Dante, West Village) Ingredients: 1 oz The Botanist Islay Dry Gin.75 oz Campari.75 oz Punt e Mes.25 oz Tempus Fugit Dark Cacao. 2 dashes chocolate bitters
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¼ Italian vermouth, 2/4 Campari, ¼ gin. Notably, Brucart refers to the same recipe as "Campariete" in 1943 and "Negroni" in 1949, attaching a new name to an existing drink. There is no known recipe for a "negroni" or an equal-parts drink of gin, vermouth, and Campari in Italian cocktail books before the 1940s.
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Made with gin, apricot brandy and calvados in equal amounts. [4] Aviation Made with gin, maraschino liqueur, crème de violette, and lemon juice. [5] Some recipes omit the crème de violette. [4]: 25 Between the sheets Made with white rum (or other light rum), [6] cognac, triple sec, and lemon juice. [7] Boulevardier
In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, [4] [5] such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking.