Negroni
Equal parts gin, Campari, and sweet vermouth. The Italian aperitivo that needs three ingredients and zero shaking.
Ingredients
- 1 oz London Dry gin
- 1 oz Campari
- 1 oz sweet vermouth (Carpano Antica or Cinzano Rosso)
- Large ice cube
- Orange peel, for garnish
Method
- Add the gin, Campari, and sweet vermouth to a mixing glass filled two-thirds with ice.
- Stir for 25 to 30 seconds until well chilled and slightly diluted.
- Strain into a chilled rocks glass over a single large ice cube.
- Express the oils of the orange peel over the surface, then drop the peel into the drink.
Flavor
Bitter on the front, sweet on the middle, herbal on the finish. Campari does the heavy lifting; the gin keeps it from going saccharine. The vermouth is the bridge.
History
Conceived in Florence around 1919 when Count Camillo Negroni asked the bartender to fortify his Americano by swapping the soda water for gin. The bartender used an orange peel instead of lemon to mark the variation, and the orange peel garnish is the recipe's signature ever since.
Sometimes attributed to Pascal Olivier de Negroni, a French count of Corsican origin who served in the same era. The Florence origin is the more widely accepted account.
Pairs With
- Aged cheese (Parmigiano, Pecorino)
- Olives and bresaola
- Bittersweet chocolate
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