Negroni's are ubiquitous dinner companions. The perfect guest for the beginning of the night. Bracing in its bitterness, bright in its citrus balance, with a reassuring thump in your gut to settle your nerves.
It is an alluring elixir that calls for 'just one more', but do not be fooled by its siren song. Many an evening can end prematurely with one too many early Negroni's.
Anyone can make a Negroni (which is part of its charm), but it does take a certain deftness to make a great one. In its purest, unadulterated form it should be equal parts Sweet Vermouth, Campari (or similar bitters), and Gin, along with a large ice cube and slice of orange.
While it is prudent to include a recipe, one must adapt to the situation. Depending on your gin (and its botanicals), and the degree of hedonism about to be undertaken, adjustments may be necessary. Personally a cheeky extra dribble of Campari at the end suits my sensibility.
25ml Gin (choose a local favourite)
25ml Campari (or similar bitter)
25ml Sweet Vermouth (choose a local if possible)
Chill all liquids and glasses in the freezer for at least 2 hours.
Stir liquors over ice for 30 seconds and pour into a whiskey glass with a large ice cube. Garnish with orange slices. Repeat until rosy-cheeked, and ready for mischief.
“I think the Negroni is the perfect cocktail because it is three liquors that I don’t particularly like. I don’t like Campari, and I don’t like sweet vermouth and I don’t particularly love gin. But you put them together with that little bit of orange rind in a perfect setting…”
Anthony Bourdain, The G.O.A.T