Negroni

Method

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1. Chill a rocks glass in the freezer for at least 10 minutes.

   Mark done

2. Fill a mixing glass two-thirds full with good cubed ice — not crushed, which dilutes far too quickly.

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3. Pour in the gin, Campari and vermouth.

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4. Stir with a bar spoon, keeping the spoon against the side of the glass, for 25 to 30 seconds.

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5. The outside of the mixing glass should frost over. Taste it: it should be cold, aromatic and just slightly softened.

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6. Put a single large ice cube in the chilled rocks glass.

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7. Strain the Negroni over it.

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8. Cut a wide swathe of orange peel, hold it skin side down over the drink, and squeeze firmly so the oils spray across the surface.

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9. Rub the peel around the rim and drop it in.

   Mark done

Chef’s Tips

• Stir, never shake. A shaken Negroni is cloudy, foamy and wrong.
• One large cube in the glass melts far more slowly than several small ones.
• Vermouth is a wine and oxidises. Refrigerate the bottle after opening and use it within a month.

Pairing Suggestions

• Olives, salted almonds and crisps, as aperitivo
• Before dinner, never after
• A plate of salumi

Storage & Reheating

Batch it in a bottle at a ratio of 1:1:1 plus 20% water, keep it in the freezer, and pour straight over ice.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.