Negroni Week 2: Osteria Morini + Bitter Passion Cocktail Recipe

Negroni Week 2: Osteria Morini + Bitter Passion Cocktail Recipe

Negroni Week 2: Osteria Morini + Bitter Passion Cocktail Recipe

Last week, while we were posting our own Negroni recipes, we were out on the town tasting what other people were offering for Negroni Week.

Our first stop was Osteria Morini. We’ve been to Morini before, and in fact they introduced us to the Negroni Spagliato, which has been a brunch favorite of ours since. So, we knew that they know their way around a Negroni. Plus it was a beautiful evening, and sitting on Morini’s riverfront patio seemed like just the way to spend it.

What We Ordered

Bitter Passion: Bulleit Rye, Gran Classico Amaro, Barolo Chinato, rosemary garnish

What We Thought

Bitter Passion is Morini’s version of a Boulevardier, which is a Negroni with whiskey instead of gin. Despite it’s name, it wasn’t really very bitter at all, but it was quite nice. The smooth flavor of the Bitter Passion comes at least in part from their use of Gran Classico, an alternative to Campari involving less orange rind, more other spices, and way less artificial coloring. The Barolo Chinato may have contributed to the round flavor as well. It’s hard for us to say definitively, since we’ve never had Barolo Chinato before, though given our predilection for adopting new fortified wines, we’ll undoubtedly become more familiar soon. Barolo Chinato’s distinction is that while most vermouths use a rather cheap, white wine (since they’ll be doctoring it with brandy and flavoring anyway), Barolo Chinato starts with a good, red one instead. It at least seems plausible that that choice would lead to a fuller, rounder flavor.

The scent of rosemary from the garnish was a surprisingly impactful grace note.

Bitter Passion Cocktail Recipe


  • 1.25 oz rye
  • 1 oz Gran Classico amaro
  • .75 oz Barolo Chinato
  • rosemary sprig and orange twist, for garnish


  • Stir liquid ingredients with ice long enough for the ice to be half melted.
  • Strain into an ice-filled old fashioned glass.
  • Garnish with rosemary and orange twist.

Roberts & June