I was introduced to the Negroni back in 2002. At that point, all the vermouth you could find in most places was low priced, low quality offerings that if they were ever good were completely oxidized on the speed rail but at that point I did not know any better and I felt so cosmopolitan ordering one. The other great thing about the Negroni when you had to tell a bartender how to make it was the simplicity of equal parts, gin, vermouth, and Campari. Come to think of it why did so many bars have Campari but no one knew Negroni? The height of lunacy was ordering one at the The Avenue Pub. Now back in those days the The Avenue Pub in New Orleans did not even have air conditioning but they did have Späten Optimator on draught. I take that back. They may have had air conditioning but I never remember it being on. Anyway, I ask for a Negroni from the bartender who was definitely used to just pulling draughts and making rum and cokes. When I tell her what is in it she starts on a scavenger hunt and all the time she is making it as ridiculous as it really was but now I had my heels dug in and this Negroni was happening. I am sure it was dreadful but I remember it fondly. Now The Avenue Pub is rated one of the best beer halls by Draught Magazine. How the world has changed. The next time I make it to the classic city, I will have to order a Negroni and go on a new adventure.
Ingredients
1 oz Dry London Gin
1 oz Sweet Vermouth (Carpano Antica is readily available now)
1 oz Campari
Garnish
Twist of Orange
Glassware
5 oz cocktail glass
Assembly
Chill cocktail glass. Fill Shaker with ice. Measure Gin, Antica, and Campari and add to shaker. Stir to combine ingredients. Strain into cocktail glass and garnish.
Suggestions
For a lighter alcohol and less bitter version replace the Campari with Aperol. Can be enjoyed on the rocks as well on warmer days.