One of the first to produce modern day Vermouth Rosso, the spirits of Giovanni Giacomo and Carlo Stefano, founders of the Turin herb shop that was the founding place of Cinzano in 1757 have been reborn in this high end vermouth called "Cinzano 1757."
It makes a very fine Negroni.
More nuanced and a little less sweet than Carpano Antica or Martini Gran Lusso. Better than Dolin's Rouge, brighter flavors than Cocchi Torino. Much better than the standard Cinzano, it better be at like three to four times the price. I like this vermouth a lot.
I made this cocktail with less Amaro, equal parts gin and vermouth. I also blended the ingredients without ice, a method I have come to love, then let it chill slowly over a large rock of ice.
I chose the Amaro Ciaro Ciaro because it has a little lighter flavor than some. A blood orange slice and a few drops of blood orange bitters completed the drink.
1 1/2 oz Cinzano
1 1/2 oz Gin
1/2 oz Ciaro Ciaro Amaro
Stir well, about 20 circles will do, in a shaker without ice, pour over large rocks in an old fashioned glass and add a slice of orange and optionally a few drops of blood orange bitters.
Cinzano 1757 available in R0sso, Bianco & Dry
I read in Vermouth 101 that the full story of Giovanni and Carlo is this:
Originally the brand of successful liqueur manufacturer from Pecetto that can trace its history to 1757. In 1815, Cinzano relocated to Torino and essentially took over from Carpano (for a while) as the officially sanctioned producer of Vermouth di Torino, based on Carpano's model. The brand lives on and is one of the world's most recognizable spirits brands to this day. Check the label for current production. Like Martini, Cinzano is one of the longstanding, mass market leaders. Vermouth 101