Negroni
The Negroni is another one of my favorite slow-sipping classic cocktails. Traditionally an equal parts combination of gin, Campari, and sweet vermouth, this cocktail is nearly foolproof. As I’ve mentioned with the Manhattan, finding a sweet vermouth you like is worth the investment (especially given it’s emphasis in this variation). For those unfamiliar with Campari, it is a bitter Italian liqueur that can be fairly divisive in flavor profile; either you like it or you don’t, and, unfortunately, there isn’t any substitute that you can use in its place — it’s what makes it unique from other cocktails. Oddly enough, the gin selection is the least fussy of all of the ingredients — my only recommendation is to find one you like; one bold enough to stand up to the Campari; one without extra complexities in subtle flavors — they’ll just get lost. And what Negroni would be complete without the orange peel garnish? Don’t dismiss it, because, much like the Old Fashioned, the orange peel is a ‘functional garnish’ and is much considered to be as integral as any of the other ingredients. If you’re convinced that the Negroni is simply not for you, I recommend reducing amount of gin and Campari — this slight variation punctuated by the sweet vermouth can make it far more approachable. But don’t take my word for it, make one and try it for yourself!
Negroni
In your double rocks glass, combine the sweet vermouth, Campari, and gin.
1 oz of Sweet Vermouth
1 oz of Campari
1 oz of Gin
Add your large ice cube and stir enough for it to settle into the cocktail. Slice a peel of orange and express the oil into the cocktail. Garnish with the orange peel.
TIP(S):
Avoid cracks in your large ice cube — due to sudden temperature shift, set your large ice cube out at room temperature for a minute or two while you are building your cocktail.
