St. Agrestis · Cocktail library
Cardinale
A stirred drink of gin, dry vermouth and Campari, published in two clearly different proportions.
Go to the recipe ↓The Cardinale is built from gin, dry vermouth and Campari, stirred with ice and strained, with a lemon zest garnish. The real decision is which published version to make. The IBA specification is gin-led at 4:2:1 and served up in a chilled cocktail glass. Campari's Negroni site uses equal parts and serves the drink over a single large piece of ice in an Old Fashioned glass.
IBA: gin-led, served up
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Chill a cocktail glass.
- Combine the gin, dry vermouth and Bitter Campari in a mixing glass with ice cubes.
- Stir well.
- Strain into the chilled cocktail glass.
Garnish Lemon zest.
- The source gives no stirring time and specifies no ice in the serving glass.
Recipe source: International Bartenders Association ↗
Negroni Campari: equal parts, on the rocks
Contains alcohol
Ingredients
Original recipe quantities.
See the proportions
Share of the measured liquid, before ice. Unmeasured additions and non-volume ingredients are excluded.
Method as published
- Chill an Old Fashioned glass and add a single large chunk of ice.
- Fill a mixing glass with ice cubes, then pour in the gin, Campari and dry vermouth.
- Stir until the outside of the mixing glass feels cold, about 20 to 30 seconds.
- Strain over the large ice in the Old Fashioned glass.
- Express a lemon zest over the surface of the drink, then drop it in.
Garnish Lemon zest, expressed over the drink and dropped in.
- The source specifies one large piece of ice rather than several smaller cubes.
Recipe source: Campari ↗
How far the two versions differ
Campari's equal-parts version triples the Campari, from 10 ml to 30 ml, and brings the dry vermouth up to the gin's level. These are different drinks, not a rounding of the same one.
The serve changes too. The IBA drink is strained into a chilled cocktail glass with no ice in it, so its dilution comes from the stir. The Campari version is strained over one large chunk of ice, where it keeps meeting ice in the glass after the stir.