Negroni
A classic negroni is the original 1:1:1 cocktail (equal parts gin, vermouth, and Campari). “But here’s the problem: Equal-parts cocktails don’t always taste so good,” argues former BA editor Julia Kramer. “Palates have evolved since these ratios were codified.” The team at Chiltern Firehouse in London, who created this negroni recipe, tweaked the ratios to make the drink more gin-forward, keeping the bitter-sweet Italian aperitivo Campari in check. Red vermouth, a.k.a. rosso or sweet vermouth, is the other key player here, so it’s worth splurging on a good bottle: We like Carpano Antica Formula for its vanilla notes and dry finish, but Punt e Mes or Cocchi Storico are good choices too.
There’s no shortage of negroni riffs out there. Most famous among them is the negroni sbagliato or a “mistaken/incorrect” negroni, which swaps gin for prosecco—think of it as the halfway point between a spritz and a negroni. There’s also the white negroni with Lillet Blanc and a pleasantly bitter French apéritif called Suze; a boozy punch version of the cocktail with gin and prosecco; and many more. For a wintry vibe, use bourbon in place of the gin, and you’ll have a boulevardier. Want a low-ABV version? Swap out the gin for soda water and the orange peel for a lemon wedge and you’ll have an Americano.
Editor’s note: This recipe was originally published in our October 2015 issue.
Recipe information
Yield
Makes 1 Servings
Ingredients
Preparation
Step 1
Stir gin, vermouth, and Campari in an ice-filled mixing glass until very cold, about 30 seconds. Strain cocktail through a Hawthorne strainer or a slotted spoon into an ice-filled rocks glass.
Step 2
Using a small serrated knife, remove a 1" strip of peel from the orange (some white pith is okay); it should be stiff enough to provide some resistance when bent. Twist over drink to express oils; discard. Garnish with 3 very thin orange slices.
