If the Aperol Spritz is Helen's Friday drink, the Negroni is Chris's. It is older, more considered, and it asks slightly more of you — but only slightly. The Negroni is built on a simple premise: equal parts of three things, stirred until cold, served over a single large piece of ice with an orange peel. There is nowhere for a poor ingredient to hide, which means the quality of what you use matters more here than in almost any other cocktail. Get that right, and the rest takes care of itself.
What you'll need
- 30ml gin (something with character — a London Dry works beautifully)
- 30ml Campari
- 30ml sweet vermouth (Carpano Antica or Martini Rosso)
- 1 strip of orange peel
- A single large ice cube, or a generous measure of good ice
What you'll need from your bar
A mixing glass — or any glass deep enough to stir properly — and a bar spoon with a long handle. A strainer to pour cleanly into your serving glass. A rocks glass or a short tumbler, chilled if possible. A sharp knife or peeler for the orange peel.
How to make it
- Fill your mixing glass with ice.
- Add the gin, Campari, and sweet vermouth in equal measures.
- Stir steadily for about 30 seconds — you want it cold and properly diluted, not shaken.
- Place a large ice cube into your rocks glass.
- Strain the cocktail over the ice.
- Take your strip of orange peel, hold it over the glass, and give it a firm twist to express the oils. Run it around the rim, then either rest it on the edge or drop it in.
Chris's tip
Stirring is not optional and it is not for show. A Negroni that has been properly stirred for 30 seconds is a different drink from one that has been stirred for ten — colder, smoother, better balanced. Use a bar spoon and do it properly. The other thing worth knowing: the Negroni rewards a good vermouth. It is an easy corner to cut and an easy one to regret. Spend the extra pound or two.
The Negroni will not rush you. Pour it, sit with it, and let it settle in. It is one of those drinks that seems to improve the longer you hold the glass.