We’ll be mixing up Negroni’s at the Public House on Thursday. This is one of my all time favorite classics. Like most of the classics it is easier than pie but rarely is it executed properly. There are a number of twists and turns you can take with a Negroni, a few dashes of bitters, a blood orange or meyer lemon twist, a little splash of champagne.
Campari is an Italian bitter. I first tasted it in Venice. They serve it as a spritzer at all the little walk up bars for very cheap. I drank it and wasn’t really sure how I felt about it but it seemed like the thing to do. Once I moved to Knoxville I started drinking Campari more regularly. I now love it. It’s one of the few spirits I drink year round.
The biggest thing to remember is don’t alter the proportions of the ingredients. This, as Gary Regan notes in The Joy of Mixology, “…is absolutely necessary to achieve perfection.”
1.5 oz gin
1.5 oz Campari
1.5 oz Sweet Vermouth
a few dashes of Bitter Truth Aromatic bitters
Pour all the ingredients over ice. Stir with a bar spoon. Serve. Smile.