For today’s video, we’re making the Cardinale cocktail, a little known Negroni variation that subs out Sweet Vermouth for Moselle Wine (in the original) and Dry Vermouth (in the modern), not a riff that deviates very far from the original for sure, but one worth a mix all the same.

The Cardinale comes to us from an Italian bartender named Giovanni Raimondo, who was behind the stick at The Excelsior Hotel around 1950. Legend has it that it was made to recreate the favorite drink of a particular German Cardinal who found himself at the bar from time to time. The use of dry vermouth with the Aperitivo created a hue of red that closely matched the robes worn by the Cardinal.

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00:00 So that could be the intro
00:07 Dap-Dah Da! Da Da Da Daaa
00:22 Open
00:45 Cardinale Cocktail
02:20 Tasting Notes
03:17 Recipe
03:22 The Modern Version
04:09 Tasting Notes
04:56 Recipe
05:00 And now... History
06:12 Outtakes and Bloopers

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Recipe

Original Version
1oz (30ml) Gin
1/2oz (15ml) Dry Moselle Wine
1/3oz (10ml) Campari
Long clove studded orange peel

Modern Version
1oz (30ml) Gin
1oz (30ml) Dry Vermouth
1oz (30ml) Campari
Orange wheel

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