The Negroni

Imagist-cocktailThe Negroni is a delicious cocktail, although it’s very different from some of your other classic drinks because it contains Campari, which is an intensely bitter-sweet Italian liqueur that is often described as hailing from the Licorice/Nyquil taste spectrum.  We’ll preface this recipe by admitting that the Negroni might not be your cup of tea, but especially for folks with bold tastes or who may be a little bored with the classic lineup of gin cocktails, this drink may become your new go-to!  (Watch out, though, with three alcoholic components, it can be pretty potent.)

Negroni gospel calls for a 1-to-1-to-1 ratio of gin-to-sweet-vermouth-to-Campari.  This is a pretty good game plan, but depending on what you have available in terms of gin and other ingredients, you may find yourself compelled to call a few audibles and change up the recipe a bit.

For example, we’ve found that if you make a Negroni with a very juniper-heavy gin (like Beefeater or Tanqueray), the flavors work together less harmoniously than if you use a floral, clean-tasting gin (like Bombay Sapphire, or Bluecoat, an American gin from Philadelphia).

Since we here at Embitterment love us some bitters, and since the Negroni is typically served with an orange peel garnish, and since we happen to make some darn tasty orange bitters, we tend to up the ante by adding bitters to our Negronis, and here’s how:

Ingredients

-1 oz gin (something light and floral)

-1 oz sweet vermouth (Dolin’s is great, Martini & Rossi works just fine, too)

-1 oz Campari

-2-3 dashes Embitterment Orange Bitters

(or, for a double, simply multiply these amounts by 2, and get ready to get silly.)

Instructions

  1. Combine the gin, orange bitters, Campari, and sweet vermouth in a mixing pint with ice.
  2. Stir gently, and then strain into your container of choice (rocks or sans-rocks).
  3. Garnish with a twist of fresh orange peel, and enjoy!

Finally, if you’d like a slightly different take on the classic Negroni recipe, be sure to check out our post, “Liquid Poetry: The Problem with Recipes.”

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