When is a Negroni not a Negroni?

I like a classic Negroni: Campari, Vermouth, Gin - Bitter, Sweet, Strong. The story goes that originally, back in the 19th century, there was the MiTo - Milano, where Campari is from and Torino, where Vermouth is traditionally made. American tourists started adding splashes of soda water to turn that into an Americano. From there, there is a legend about a Count Negroni who wanted a stronger version of an Americano, and asked for the soda water to be switched with gin.

So, I think, to answer that question, as long as you have gin, with your bitter and your vermouth, you can call it a negroni. Indeed swapping out the gin for whisky - Bourbon specifically - gives you a Boulevardier, and swapping out for vodka yields a Negroski. So if you want a Negroni, stick to gin.

That said, I play around with those components, never the proportions. It's equal parts of each, but there are different types of vermouth, flavoured gins and even different brands of bitter that give you slightly different flavours. I create what I believe to be my seasonal variations.

Here they are . . .

Spring Negroni

Select Bitter (comes from Venice)

Lillet Rosé

Rhubarb Gin

Garnish: sprig of mint

When is a Negroni not a Negroni? When it's a Spritz! I switch to this lighter beverage in the hot summer months. Refreshing.

Rhubarb: a spring flavour. Select Bitter is slighter sweeter than Campari, and has more of a rose-red hue. The biggest deviation is the Lillet Rosé as it is a fortified wine rather than a vermouth but has a lovely light flavour and pretty pink colour.

Summer Spritz

Campari (2 parts)

Prosecco (3 parts)

Soda water (1 parts)

Garnish: sprigs of mint or basil, or orange slices, or a strawberry . . .