A drier, more austere cousin of the Negroni, the Cardinale swaps sweet vermouth for dry, trading the classic's plush bitterness for something sharper and more aromatic. Gin leads, Campari supplies the namesake crimson and a clean bitter spine, and dry vermouth keeps it lean and incisive. An IBA Contemporary Classic with a Roman pedigree, it is most often tied to a mid-century Excelsior Hotel bar and a visiting cardinal — a tidy aperitivo for those who find the Negroni too sweet.
Garnish: Lemon Peel
Stirred · Coupe · None
add
Add gin, dry vermouth, and Campari to a mixing glass.
stir
Fill with ice and stir until well chilled and properly diluted.
strain
Strain into a chilled coupe or cocktail glass.
express
Express a lemon twist over the surface and drop it in or perch it on the rim.