Cardinale Cocktail

Cardinale Cocktail

Cardinale Cocktail

By Master Chef Gianluca Deiana Abis

History of the Cardinale Cocktail

The Cardinale cocktail has an intriguing origin linked to Rome in the 1950s. It was created at the Hotel Excelsior’s bar for a German cardinal who frequently visited and had a refined taste for strong yet balanced cocktails. Inspired by the classic Negroni, the bartender adjusted the recipe by replacing sweet vermouth with dry vermouth, creating a sharper and more aromatic drink. The cocktail's name, "Cardinale," is a tribute to the distinguished guest and his cardinal red vestments, which also match the color of the drink itself. Over the years, the Cardinale has gained a loyal following among cocktail enthusiasts who appreciate a more refined and drier alternative to the Negroni.

Recipe for the Cardinale Cocktail

Ingredients:

• 30 ml (1 oz) London Dry Gin

• 30 ml (1 oz) Campari

• 30 ml (1 oz) Dry Vermouth (preferably Italian, such as Carpano Dry or Noilly Prat)

• Ice cubes

• Orange peel twist (for garnish)

Instructions:

1. Chill the glass – Fill a coupe or an old-fashioned glass with ice water to chill while preparing the cocktail.

2. Prepare the mix – In a mixing glass filled with ice, pour the gin, Campari, and dry vermouth.

3. Stir, don't shake – Stir gently for about 20–30 seconds to properly chill and dilute the cocktail.

4. Serve – Discard the ice water from the glass and strain the cocktail into the chilled glass.

5. Garnish – Express an orange peel over the drink to release its oils and drop it into the glass for aroma.

Perfect Aperitivo Pairing: Crostini with Anchovies and Stracciatella

Since the Cardinale cocktail has a dry and bitter profile, a perfect pairing is crostini with anchovies and stracciatella cheese. The saltiness of the anchovies complements the bitterness of the Campari, while the creaminess of stracciatella balances the dryness of the vermouth.

Ingredients for Crostini with Anchovies & Stracciatella:

• 4 slices of rustic Italian bread

• 100 g (3.5 oz) Stracciatella cheese

• 4 high-quality anchovy fillets (preferably from Sicily or the Cantabrian Sea)

• Extra virgin olive oil

• Lemon zest

• Freshly ground black pepper

Instructions:

1. Toast the bread until golden and crisp.

2. Spread a generous layer of stracciatella cheese on top.

3. Lay an anchovy fillet on each crostino.

4. Drizzle with extra virgin olive oil and a touch of lemon zest.

5. Finish with black pepper and serve immediately with the Cardinale cocktail.

Enjoy this elegant Italian aperitivo moment with a Cardinale cocktail and a refined crostini pairing.