"However, if you miss the sweetness of a Negroni but want something that is light, bright, with a bit of sweet notes, ask for a Cardinale made with Riesling instead of dry vermouth, like Raimondo had intended, over half a century ago. Be sure to ask for a sweeter or dessert variety of Riesling. If you are unsure of what to pick, check out our best Riesling wines guide."
"Today, when you order a Cardinale, you'll more than likely find dry vermouth in Riesling's place. This makes a modern Cardinale akin to a drier version of a classic Negroni recipe. It's commonplace for a Cardinale to be referred to as a dry Negroni, which is made with a 1:1:1 ratio of sweet vermouth, gin, and Campari. Just swap out the sweet vermouth with an equal part of dry vermouth for a Cardinale."
The Cardinale originated in 1950 at the Excelsior Hotel in Rome when Giovanni Raimondo combined gin, Campari, and Riesling to create a light, bright cocktail. Modern Cardinale recipes typically substitute dry vermouth for Riesling, making the drink a drier counterpart to a classic Negroni. The standard ratio mirrors a Negroni's 1:1:1 of gin, bitter liqueur, and vermouth, with dry vermouth replacing sweet vermouth. Ordering a Cardinale with Riesling gives a lighter drink with sweet notes; choose a sweeter or dessert Riesling for more sweetness. Garnishes include lemon or orange peels, and both cocktails are commonly served on the rocks in a lowball glass. Negroni remains more widely popular.
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