the negroni

negroni

No matter how many odd original cocktails we try, sometimes you just can’t do better than the classics. A plain gin martini, served cold and up. A Manhattan with good vermouth. Or a Negroni.

In some ways the Negroni is the perfect holiday cocktail. It’s easy to make, being equal parts gin, campari and vermouth. It can be served up or on the rocks. The campari gives it a festive color, and its bitterness cuts through salty and fatty foods beautifully – I once made gougeres and stuffed them with bits of truffled salami, and after washing them down with Negronis can hardly imagine a better pairing. The drink acts as a digestif, settling the stomach and readying it for more eating. Sounds like Thanksgiving weekend to me.

Negroni

  • 3/4 oz gin
  • 3/4 oz campari
  • 3/4 oz sweet (or dry) vermouth
  • lemon or orange rind

Stir the first three ingredients with ice, and strain into a cocktail or rocks glass. Garnish with a lemon or orange twist.

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