Name: Negroni del Professore
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Rabarbaro liqueur; 30 ml Red bitter liqueur; 5 ml Centerbe liqueur

Negroni del Professore
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Serve in an Old-fashioned glass

Ingredients:
1 ²⁄₃ oz	Amaro Sfumato Rabarbaro
1 oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₆ oz	Centerbe liqueur

Read about cocktail measures and measuring

Garnish: Orange & lemon zest twists

How to make:

SHAKE all ingredients with ice and fine strain into ice-filled glass (preferably over a chunk of block ice).

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Bittersweet and Negroni-like with deep herbal, rooty, bark bitterness.

View readers' comments

Variant:

Lavorato Secco

History:

Created and made for us by Ivan Patrun, Bar Manager at Bulk, Milan, Italy when we were lucky enough to dine there in November 2019. A memorable aperitivo followed by an equally special meal.

Alcohol content:

1.1 standard drinks
18.16% alc./vol. (18.16° proof)
15.4 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Frederic D.

4th February 2024 at 23:17

Made with Zucca 1845, St. George Bruto Americano, and Élixir Végétal de la Grande Chartreuse. An absolutely outstanding combination of herbal and bitter flavors. This is the kind of drink one has to be in the mood for, it's not exactly easy-drinking, but wow is it ever delicious.

Dee Stump

9th May 2022 at 05:06

What is this?! I don't have the Centerba so I subbed 2.25ml Green Chartreuse and 2.25ml Besk Wormwood Liqueur. Intensely bitter, and with using Sfumato, this had an almost chipotle smoke to it without the spice. Fantastic!

Luca Perini

12th November 2021 at 08:21

Please check the name: according to my experience this is the recipe for “Zucca lavorato secco”, one of the classic cocktail from Camparino, Milan.

Simon Difford

13th November 2021 at 18:28

They are similar cocktails but not the same. Lavorato Secco may have inspired this shorter Negroni-style serve. I've added a link to my recipe for Lavorato Secco above.