2019 is a big year for the Negroni cocktail. Why? Well, the cocktail that was originally crafted in Florence, Italy (top 5 fav city), was crafted exactly 100 years ago this year. So happy 100th birthday to another timeless, classic cocktail. Check out the Aperol Spritz for another timeless classic Italian cocktail.
Negroni week was in late June so I had to fire up the drink and experiment a little for the blog. The classic Negroni recipe is made with equal parts gin, Campari, and sweet vermouth—plus an orange peel ‘garnish’. I like to cheat a little and add orange bitters. It gives the drink a little extra subtle orange flavor making it a tad more refreshing.
The first time I tasted a Negroni was a few years ago, and to be honest, I wasn’t a huge fan. A Negroni is very bitter because of the Campari and vermouth (two bitter spirits). You should really use a dry gin, so overall it’s not a very fruity drink.
That being said, if you properly extract the orange peel oils into the cocktail. You’ll release a whole nose of flavors you didn’t think were possible. In fact, this may be one of the most critical cocktails to nail the orange twist (no, it’s not just a garnish, but a REAL flavor element in the drink). Don’t believe me? try your Negroni before and after you add an orange twist. It adds enough aroma to trick your senses.
Moral of the story, I like Negronis now. It’s certainly an acquired taste, but a refreshing and addicting summer cocktail if you give it a chance.Print
- 1 ounce dry gin
- 1 ounce sweet vermouth
- 1 ounce Campari
- orange peel garnish
- 2 dashes orange bitters (optional)
- In a mixing glass, combine gin, Campari, sweet vermouth and bitters if you’re an outlaw. Add a cup of ice and stir vigorously about a dozen times.
- Strain into a double old-fashioned glass over fresh ice.
- Squeeze orange peel over glass to extract oils (you’ll see the oils float on the surface of the drink if done properly), wipe the rim of the glass with the peel and add to the glass.