Cardinale（カルディナーレ）
Gin, dry vermouth, Campari — the Negroni's drier cousin.
01Recipe
Recommended recipe
House spec — an editorial spec drawing on the sourced versions below.
| Ingredient | Measure |
|---|---|
| Gin | 40 ml |
| Dry Vermouth | 20 ml |
| Campari | 10 ml |
Total volume (pre-dilution)
4 : 2 : 1
- 01
Pour all ingredients into mixing glass with ice cubes.
- 02
Stir well.
- 03
Strain into chilled cocktail glass.
Garnish — Garnish with a lemon zest.
02Taste profile
- Sweetness
- 65Strong
- Sourness*
- 0Faint
- Bitterness
- 80Intense
- Fruitiness
- 40Moderate
- Herbal*
- 46Moderate
- Alcohol
- 75Strong
- Crisp
- 30Light
Independent editorial scores, 0–100. *Estimated from the ingredient list — a profile sketch, not a verdict.
03History
Born in Rome in the 1950s — usually attributed to a bartender at the Excelsior or American Bar, mixing for American film-production crowds at Cinecitta.
Think of it as a Negroni turned sideways: dry vermouth for sweet, and the whole drink lifts.
Origin contested — the entry keeps verified record and received legend distinct.
Sources — IBA Official Cocktails · Campari — Milan
04Recipe versions
Each version is shown exactly as recorded in its source — unverified claims are flagged.
- IBA Official Cocktails
International Bartenders Association · iba-web-current · Official
- Gin40 ml
- Dry Vermouth20 ml
- Campari10 ml
Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled cocktail glass. — Garnish with a lemon zest.
Pick 2 versions to compare — up to 3 on a wider screen
05Variations
06The map
Ingredients
Spirits
