The Negroni is a classic Italian cocktail. Like most Campari-based drinks, it’s traditionally had as a pre-dinner aperitif, in order to stimulate the appetite.
Negroni
* 1 ounce London dry gin
* 1 ounce Campari
* 1 ounce sweet vermouth
* Orange zest for garnish
Combine the liquid ingredients in an ice-filled cocktail shaker. Stir for 20 to 30 seconds, until cold, and then strain into a chilled cocktail glass, or over ice into an old fashioned glass. Flame the orange zest over the drink and then float it on top.
This is the sort of drink you’ll want to adjust to your own taste, altering the amounts of vermouth and Campari as you prefer. For best results, use a London dry gin and a full-bodied vermouth. I’m using Dolin these days but Punt e Mes is also a great choice. For top-shelf appeal, try Carpano Antica.
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Comments 4 Comments So Far
see I like campari, but gin and I are not really good friends. Quite frankly it scares me–though I enjoy Hendricks…
Oh on a campari related note, have you guys tried Cynar? I like that way way better. Depending on what Sarai dislikes about Campari, she might like Cynar, and I think liking Cynar has made me appreciate Campari more.
Its a similar thing (and made of artichokes), but its less complex. The thing I don’t (didn’t)like about Campari is the way it turns on you–it starts sweet and then gets bitter. Cynar doesn’t change that way. It is less sweet to start but it never gets BITTER in the way Campari does. I’ve only had it with soda water and a twist of lemon peel, but I think R had it in a drink at Death and Company and thought it was fantastic.
Interesting. I haven’t had Cynar.
I think I should find a place that serves it before buying a bottle on my own. I’m trying not to get into the habit of buying one of everything I want to try. Our liquor cabinet isn’t big enough for that.
[…] the way, the name for this pattern comes from the Negroni cocktail, a classic Italian apertif that’s bitter, refreshing, and very […]