Cardinale recipe
A botanical and bitter-forward Italian variation on the classic Negroni using dry vermouth.
Method: Stir and strain ·
Glass: Chilled rocks glass over a large ice cube ·
Time: 3 min ·
Difficulty: Beginner ·
Family: The Martini Family
Ingredients
- 45 ml London dry gin (high-proof preferred)
- 30 ml Campari
- 30 ml dry vermouth (chilled)
How to make a Cardinale
- Add the gin, Campari, and dry vermouth to a mixing glass filled with ice.
- Stir briskly for 30 seconds until thoroughly chilled and properly diluted.
- Strain the mixture into a chilled rocks glass over a large clear ice cube.
- Express the essential oils from a fresh orange peel over the surface of the cocktail and drop it in.
Garnish
Garnish the drink with a fresh orange twist.
Pro tip
Use a crisp, bone-dry vermouth to keep the cocktail sharp and botanical. Keep your vermouth refrigerated after opening to prevent oxidation from muting the bright citrus and bitter notes.
History of the Cardinale
The Cardinale is widely believed to have been created during the mid-20th century at Rome's Hotel Excelsior by bartender Giovanni Raimondo. It emerged as a refined variation of the classic Negroni, substituting sweet vermouth with dry vermouth to yield a sharper, more juniper-forward profile. While popular cocktail folklore attributes its invention to the glamorous postwar Roman bar scene, precise documentation remains sparse, leading some historians to view its exact origins and authorship with caution. Regardless of its exact provenance, the drink established itself as an enduring European aperitif.
Flavour profile
Bitter, Botanical, Crisp, Herbal
Variations
- Cardinal Point — Substitute orange bitters for the orange garnish expression and add a dash of absinthe.
- White Cardinale — Swap Campari for white bitter aperitivo to create a completely clear, crystalline stirred profile.
Practise making the Cardinale in the free Virtual Bar game.