Negroni
Bitter and strong, the negroni is perhaps one of my favorite gin cocktails of all time (after the martini, but it's close...so close). I call this one "serious" because its flavor is a bit more challenging due to the fact that unlike a classic Negroni which seeks to balance the bitterness of the Campari with the sweetness of a full on sweet vermouth, I use Punt e Mes, which is still a vermouth but nowhere as sweet as those typically associated with the drink. I also prefer to finish with a lemon zest rather than orange. Sometimes, when I'm feeling really crazy, I use an olive instead which adds an oddly appropriate bit of umami and salt. Try it sometime.Also, I prefer using a mixing glass over a shaker because I like my Negronis "up" rather than on the rocks and the last thing I want in a drink served "up" is shards of ice on top of the drink. That just makes me grumpy. Last note: for serving, I eschew straight-sided martini glasses in favor of 4 ounce Nick and Nora glasses, named after the couple from the Thin Man movies. They're elegant, and a lot easier to drink from than other, more famous stemware.Photo by Lynne Calamia
ACTIVE TIME: 5 minutes
TOTAL TIME: 5 minutes
Yield: 1 cocktail
Software
- 1 fluid ounce of a straightforward London dry gin, such as Haymans or Fords
- 1 fluid ounce Campari
- 1 fluid ounce Punt e Mes vermouth, or a half ounce each sweet and dry vermouth
- Lemon for a twist
- Ice
Procedure
- Combine gin, Campari, and Punt e Mes, in a cocktail mixing glass. Add enough ice to fill by half and stir briskly for fifteen seconds, then strain into the glass. Garnish with a lemon twist and serve.