Garnish and serve. Use a knife to remove a 1-inch wide strip of the orange peel. Squeeze the orange peel into the drink to release the oils. Gently run the peel around the edge of the glass, then place it in the glass and serve.

Old pal – rye whiskey instead of gin, dry vermouth instead of (sweet) vermouth rosso, served straight up with an orange twistThis is where preference comes into play. And since this is the only aspect of the Negroni that can be personalized, be sure to choose a gin that you enjoy drinking in the first place. Ferdinand Saar's Gin is a rather creative take on a Dry Gin. It is made of 30 different botanicals and created in a one-step distillation process. Even more interesting, the botanicals are subject to change from year to year. The ultimate goal is to complement the wine added at the end of the production process.

Glowing red, the Negroni manages to be both sophisticated and simple at the same time and is definitely for a grown-up palate - for many it's simply too bitter. It takes its depth from the vermouth, is centred by the bittersweet liqueur, and is made to sing through the vitality of the gin. It makes the perfect aperitivo and, though popular the world over, is the traditional default during aperitivo hour in Milan. We think Negronis are great, not only because they taste amazing but because they are also incredibly easy to make at home and the recipe is extremely versatile. Regan, Gary (2015). The Negroni: Drinking to La Dolce Vita, with Recipes & Lore. Potter/TenSpeed/Harmony. ISBN 978-1607747802 . Retrieved 28 June 2017. I do mine 1.25 : 1.25 for gin & vermouth and 1campari when I’m pouring for myself - but really I’ll take it any old way someone is pouring. I love a Negroni.Strain. Strain into a lowball or Old Fashioned glass filled with ice (use clear ice for the best look!). This Negroni recipe is composed of just three main ingredients and one garnish, which some would argue is essential. The newspaper article, "Corse Matin, 1980", Pascal". Archived from the original on 2015-12-08 . Retrieved 2014-06-22.