1 oz. London dry gin
1 oz. Campari
1 oz. sweet vermouth
stir with ice and strain into a cocktail glass.
garnish with orange twist (burnt or otherwise)
The Negroni is a beautiful translucent ruby, walking a fine line between extravagance and elegance. Campari and vermouth counterbalance one another perfectly, with the gin largely serving to add volume and proof while reducing the viscosity a bit. The Campari sounds the dominant note, and I like it just fine. According to cocktailtimes.com (and others — it’s a popular legend), we have Count Camillo Negroni of Florence to thank for this happy update to the Americano. One should apparently garnish the Negroni with a bit of “burnt orange” — this involves holding a lit match over the glass while expressing the oil from a twist of peel. Might be worth attempting, though the folks at Campari don’t mention it in their recipe for the Negroni. Then again, they would have one serve it in an old fashioned glass on the rocks, which seems an injustice considering how splendidly the Negroni displays up on a stem.
Do use London Dry — Plymouth or Hendrick’s would be a waste — since Campari and sweet vermouth overwhelm a delicate gin’s subtleties. You could probably even substitute vodka without noticing too much, but I can’t possibly advocate it. Leave the Negroni alone unless there’s no gin in the house, and then please don’t mention the transgression to others, lest it become practice.
If you haven’t a bottle of Campari to hand, acquire one and stir up a Negroni. It’s simplicity itself to produce, deliciously bitter-sweet, deceptively drinkable, and, at 56°, will see you into a happy place more rapidly than you might have thought. Suitable for any respectable hour and as an anodyne to any weather but the most inclement.