Negroni

1. Put ice cubes into a mixing glass
2. Measure dry gin of 30 ml. Pour this into the mixing glass
3. Measure sweet vermouth of 30 ml. Pour this also into the mixing glass.
4. Measure Campari of 30 ml and add it to the mixing glass as well.
5. Stir your Negroni thoroughly but do not shake because shaking will diminish the cocktail by altering its dilution and mouthfeel because the drink contains no emulsifying fruit juice.
6. Put ice cubes into a new drinking glass.
7. Over the fresh ice, sift the mixed Negroni.
8. Squeeze the oil of the orange peel.
9. Garnish the cocktail with the orange peel or twist.

Preferably use a big cube of ice while mixing and making your Negroni so as to avoid the over-dilution of the drink as small ice cubes may quickly melt especially if you are in a sunny environment.

You can use different brands of sweet vermouth for your Negroni depending on your choice. A good choice for added complexity and bitterness is the Punt e Mes. A first-rate Negroni all-rounder is the Carpano Antica.

Even though the typical Negroni is in the easy-to-remember ratio 1:1:1 gin, Campari, and sweet vermouth, you can slightly increase the percentage of gin for a stunningly balanced, ‘sippable’ and perfect Negroni. 

Trivia

The Negroni, like most of the choice classic cocktails, comes with a story. The cocktail will soon celebrate its centenary anniversary.

Allegedly, the invention of the drink can be traced back to 1919 in Florence when Count Camillo Negroni walked into a bar name Caffe Casoni.

The story has it he requested for a stronger variety of his usual Americano (a blend of soda, Campari, and sweet vermouth). And so, the Negroni came about.