The Cardinale recipe
the dry aperitif from Rome
Place the martini glass in the freezer for ten minutes, because the Cardinale is served without ice.
Stir with a bar spoon for 30 seconds, until the outside of the mixing glass becomes frosted.
Strain the cocktail into the chilled martini glass.
Squeeze a lemon zest over the glass and place it in the drink as a twist.
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The story
The story told most often today comes from the Hotel Excelsior in Rome. There, bartender Giovanni Raimondo is said to have created the drink in the Holy Year of 1950 for a cardinal staying at the hotel; the American Cardinal Francis Spellman is usually named. The first recipe is said to have contained gin, dry Riesling, and Campari. Later, dry vermouth replaced the wine, perhaps because it is easier to store. The origin is not entirely certain: some sources place it at Harry's Bar in Venice, and the name Cardinal had already appeared in cocktail books in the 1920s, then for other recipes. The Excelsior's bar still serves the drink. The IBA classifies the Cardinale as a Contemporary Classic.
The right glass
The IBA specifies a chilled cocktail glass, and a classic 19 to 21 cl martini glass is the best choice for this. The drink goes into the glass without ice and comes to about 9 cl after stirring, so a larger glass looks empty and warms up faster. Hold the glass by the stem. The wide bowl releases the aromas of lemon and juniper. View our martini glasses.
RCR Timeless Martini Glass 21 cl (6 pieces)
Onis Spksy Martini Glass 19 cl (6 pieces)
Both sets together € 70,90.
The right tools
For a Cardinale, besides the glass, you use a mixing glass, a bar spoon for stirring, a jigger for precise measuring, a Julep strainer, and a zester for the twist. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glassware set (our choice 01) + 5 bar tools together € 136,70.
What do you make a Cardinale with?
For a Cardinale, you need gin. Well-known bottles include Campari, Noilly Prat, and Martini. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it works well in, and which glass you need.
Variations & twists
Many bars, in Italy and elsewhere, serve the Cardinale in equal parts: 3 cl gin, 3 cl dry vermouth, and 3 cl Campari, over ice in a tumbler with a slice of orange. It is much more bitter and redder than the IBA version. Those who want to try the original Excelsior recipe can replace the vermouth with a dry Riesling. Use red vermouth instead of dry to make a Negroni, and for a lighter aperitif with Campari and fizz, choose an Americano. Find more aperitifs in the same vein among the Italian cocktails.
Serving tip
Keep dry vermouth in the refrigerator: after opening, it oxidizes and tastes flat after a few weeks. Put the gin in the freezer so the drink chills faster. Serve the Cardinale before dinner with green olives, grissini, or a few slices of salami.
Good to know
Difference between Cardinale and Negroni
The difference lies in the vermouth and the ratio. The Negroni uses gin, sweet vermouth and Campari in equal parts and is served over ice in a tumbler. It is sweet, bitter and full-bodied. The Cardinale replaces the sweet vermouth with dry vermouth, and in the IBA recipe, gin takes the lead: four parts gin to two parts vermouth and one part Campari. This makes it much drier and lighter in color, and the juniper comes through clearly. It is also served without ice in a martini glass, making it more like a Martini.
Which gin and vermouth for a Cardinale
With just three ingredients and little sugar, the gin takes center stage. A classic London Dry with plenty of juniper and citrus works best, as it holds its own alongside Campari. A soft, floral gin quickly disappears. For the vermouth, choose a French dry vermouth, such as Noilly Prat, or an Italian extra dry vermouth from Martini. Noilly Prat is slightly fuller and more herbal; Martini Extra Dry is lighter and fresher. Whichever you choose, an opened bottle belongs in the refrigerator, otherwise the drink will taste stale after a few weeks.
Stir a Cardinale, don't shake it
The Cardinale contains only spirits, vermouth and bitters, with no juice or egg white. That means you stir it, and there are two reasons for this. Stirring chills and dilutes it without adding air to the drink, keeping it clear and silky smooth. Shaking makes it cloudy and foamy, which does not suit a drink centered on clarity. Stir for thirty seconds with plenty of ice in a mixing glass, then strain it into the chilled glass. After that time, about one-fifth meltwater has been added, exactly enough to tame the alcohol.
Lemon or orange as a garnish
The IBA calls for a lemon zest, which pairs well with the dry vermouth: the oil from the peel makes the aroma fresher and the first sip sharper. Squeeze the zest over the glass with the outer side facing down, so the oil lands on the drink. According to tradition, the early versions in Rome were garnished with a long orange peel, sometimes studded with cloves. Orange makes the drink rounder and brings it closer to a Negroni. Both work well, as long as you cut the peel fresh and leave as little white pith on it as possible.
Make a Cardinale for a group
A Cardinale can easily be prepared in advance. For each person, mix 4 cl gin, 2 cl dry vermouth, 1 cl Campari and 1.5 cl water in a bottle; the water replaces the meltwater from stirring. For eight people, that is 32 cl gin, 16 cl vermouth, 8 cl Campari and 12 cl water. Put the bottle in the refrigerator for a few hours and in the freezer for the last hour, so it becomes ice-cold without freezing. Pour directly into chilled martini glasses and finish each glass with a lemon zest.
How much alcohol is in a Cardinale
Expect approximately 25 percent in the glass. The 4 cl of 40 percent gin provides 1.6 cl of pure alcohol, the 2 cl of dry vermouth at around 17 percent provides just over 0.3 cl, and the 1 cl of Campari at 25 percent provides another 0.25 cl. Together, that is almost 2.2 cl of pure alcohol, equivalent to nearly two standard drinks. After stirring, you have approximately 9 cl in the glass. That is less than in a Dry Martini, but because of its low sugar content, it is just as strong to drink. Take your time, as with any aperitif.
Frequently asked questions
What is a Cardinale?
A Cardinale is an Italian aperitif cocktail made with 4 cl gin, 2 cl dry vermouth and 1 cl Campari. Stir it with ice in a mixing glass and strain it without ice into a chilled martini glass, with a lemon zest. It tastes drier than a Negroni.
What is the difference between a Cardinale and a Negroni?
The Cardinale uses dry vermouth instead of red vermouth, and much more gin in proportion. This makes it drier, lighter in color and less bitter. The Negroni is served in equal parts over ice in a tumbler, while the Cardinale is served without ice in a martini glass.
Should you stir or shake a Cardinale?
Stir it. The Cardinale consists only of gin, vermouth and Campari, without juice. Stirring chills and dilutes it without adding air to the drink, so it stays clear. Shaking makes it cloudy and frothy. Stir for thirty seconds with plenty of ice.
Which glass do you use for a Cardinale?
A chilled martini glass of 19 to 21 cl. The drink goes into the glass without ice, so your hand stays away from the drink by holding the stem. If you serve it in equal parts over ice, a tumbler is the better choice.
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