NEGRONI
NEGRONI
The Negroni sits next to the Martini and Manhattan in the pantheon of classics.
Few cocktails have encouraged more frenzied experimentation than the beloved Negroni during the course of its 100-year history. Its one-to-one-to-one recipe of gin, Campari and sweet vermouth has become the platform on which generations of drink mixers have left their thumbprint. Sub bourbon for gin, and you’ve got the Boulevardier, a great cocktail in its own right. Try rum or mezcal in the same equal parts configuration with Campari and sweet vermouth, and you get far different yet equally balanced and impressive drinks.
There are more ways to tweak the Negroni than by simply swapping its base spirit. The type of vermouth used can have an impact on the outcome too. Pick one that is more bitter, herbal, floral or dry, and you’ll notice the difference. But Campari? That almost always stays put. You can try experimenting with a different bitter liqueur, and some bartenders do. But Campari is the one ingredient that nearly all Negronis have in common.
So, how do you mix the perfect classic version? Start by selecting the right base materials. The key to a great Negroni is finding a gin-vermouth pairing that complements, rather than overpowers, the bitter, bold flavors of Campari. Once you zero in on a winning trio, write it down, memorize it, and request it at your favorite bar. You’ll gain the barkeep’s respect, make the count proud and, most important, enjoy a good drink.
INGREDIENTS
1 oz London dry gin
1 oz campari
1 oz sweet vermouth
Orange peel for garnish
TOOL + GLASSWARE
Mixing glass
Barspoon
Strainer
Rocks glass
PREPARATION
Add all ingredients to a mixing glass and fill the glass ¾ with ice.
Stir with a long-handled bar spoon until thoroughly chilled, about 30 rotations.
Strain the liquid into a rocks glass filled with ice (or one large cube).
Remove a strip of peel from an orange and express the oils over the surface of the drink.
Garnish the drink with the peel.
