The Negroni. It’s the perfect apéritif (a pre-dinner drink to awaken the appetite), and in its simplicity, it’s one of the most indispensable cocktails, in my humble opinion. It came about circa 1919 in Florence, and has continued to be a mainstay on any decent cocktail menu (read on about its history and splash into the mainstream here). It seems fancy; it’s not. It’s made up of one part gin, one part vermouth rosso, and one part Campari. And with a crisp blood orange peel as the garnish, it’s as gorgeous as it tastes.
Campari always brings on the La Dolce Vita vibes for me; and The Negroni’s cheery, punchy red with fresh citrus and bitter sweet flavor is incredibly easy to sip under the sun. I think you’ll find that its flavors beg for creative renditions of its classic recipe, too. It can be served on the rocks or up in a cocktail glass, and it’s incredibly easy to pour another (and another). Cin cin! Truly, MKR
- 1 oz. gin
- 1 oz. Campari
- 1 oz. sweet vermouth
- Orange peels, to garnish
- Stir ingredients in a mixing glass with ice, strain into a chilled cocktail glass orr double rocks glass with ice.
- Garnish with orange peels, and serve!
