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James Bond used to have a Negroni when he wasn’t in the mood for a Martini, and when Orson Welles first tasted it in 1947, he commented: bitters are fantastic for your liver, gin is bad for your body. There must be a balance between the two. Easy to prepare and complex in flavor, Negroni is a bartending classic.
For this summer, Il Becco Reforma consolidates itself as one of the establishments most deeply rooted in Italian culture in the capital of Mexico by creating one of the most extensive Negronis menus in the entire city. Variants of this classic, with unique and quality ingredients, with the characteristic stamp of fine dining of this restaurant, transferred to high-end mixology.
One of the main traits of the Negroni is its simplicity. It opens the door to experimentation, looking for fresher and more fascinating ingredients to adapt to the original recipe of this emblematic cocktail, created in Italy at the beginning of the last century by an emblematic Florentine bartender in a fortuitous collaboration with Count Camilo Negroni.
The story goes that in 1919, an Italian count named Camillo Negroni, known as a savvy young man and a regular customer of Bar Casoni -later called Caffe Giacosa – on Florence’s Tournaboni street, once asked that his Americano cocktail be a little heavier. The barman, Fosco Scarselli, responded by swapping the soda for gin, and the combination became the earl’s usual cocktail. Other patrons soon began ordering one of Count Negroni’s drinks, and after a while, the cocktail became known as the Negroni.
Now, Il Becco Reforma pays tribute to the Negroni legacy by presenting a menu with an extensive range. From the original version first served in Florence to original recipes created by mixologist Israel Sánchez, who has a broad experience in establishments related to Italian culture, always focusing on the flavors and elements so particular to this gastronomy to apply them in the mixology that he designs.
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