Bitter, grapefruit, herbaceous
Salty snacks, like prosciutto, anchovies, blue cheese, and pecorino, pair well with this big crimson drink.
Once upon a time, the Negroni was built from equal parts gin, Campari, and sweet vermouth. Today, many bartenders back off the vermouth and Campari to let the gin flavor come through a bit. Then, some add a flaming peel. Others top the Negroni with club soda. Some don’t use Campari at all, but use Luxardo Aperitivo or some other bitter liqueur. Our favorite version combines modern proportion and some vermouth advice from writer and chef Gabrielle Hamilton of the tiny East Village restaurant, Prune. There the bar serves legions of Negroni lovers who flock to the breezy banquettes on summer evenings to sip this Italian-inspired cocktail over the restaurant’s signature bar snack, sardines and Triscuits. Hamilton likes to change up the vermouth, depending on her mood (see vermouth sidebar, page 38), preferring mellow Carpano Antica in winter for its vanilla notes, and Noilly Prat in summer. We also recommend Cocchi Vermouth di Torino and Bluecoat gin together, if you can get your hands on them.
1½ ounces (45 ml) gin (Plymouth or Bluecoat)
1 ounce (30 ml) sweet vermouth (Cocchi Vermouth di Torino or Carpano Antica)
¾ ounce (22 ml) Campari or Luxardo Aperitivo
½ wheel of orange (preferably blood orange), for garnish
Stir ingredients with ice. (Because the Campari will sink to the bottom, make sure to lift the spoon often to integrate the spirits.) Strain into a chilled coupe or rocks glass over ice. Garnish with a wheel of orange on the side of the glass.