Since we’ve experienced a recent renaissance in the gin category, we’ve seen renewed interest in the Negroni. This Italian aperitivo has not only enjoyed recent popularity but has become as ubiquitous as the Espresso Martini in Sydney bars.
The Negroni dates back to the early twentieth century and is named after Count Camillo Negroni who ordered a Americano in a bar in Florence and the bartender swapped the club soda swapped for gin. The drink is made of of gin, Campari and sweet vermouth, often crafted with equal parts. Gaz Regan in The Negroni book states, “These three ingredients are soul mates and they support each other no matter how you try to fool them.” Try experimenting with the ratio if you wish but we find we always go back to equal parts.
The question of which gin to use in a Negroni often pops up along with a little controversy around whether the Negroni is a good test for a gin but that’s a story for another time. We like it in a London Dry style of gin that isn’t too aromatic such as Plymouth Gin, No 3 Gin or Sipsmith gin.
Negroni Cocktail Recipe
- 20 ml gin (Plymouth Gin, No 3 Gin or Sipsmith Gin)
- 20 ml Campari
- 20 ml Maidenii Sweet Vermouth
Garnish: orange peel
Glassware: rocks glass
In a mixing glass filled with ice, add the gin, Campari and vermouth and stir. Strain into a rocks glass with a large ice cube. Run the orange peel around the edge of the glass. Garnish with a twist of orange peel.
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