After reading Gabrielle Hamilton’s memoir, Blood, Bones and Butter, I have been craving some of the food and drink she writes about in her book. In the memoir she talks about drinking Negronis during her annual summer trips to Italy. It was only a matter of time (a very short amount of time in fact – I didn’t make it to “official” summer) before I made my first Negroni cocktail. It did not disappoint.
Gabrielle writes about using a flowery gin. I googled flowery gin and came up with some hits for what looks like tasty artisan varieties. However, upon doing an inventory of our liquor supply, I found a full bottle of Bombay Sapphire and used that.
A recent weekend visit to Martha’s Vineyard provided the perfect excuse for having Negronis on the back deck. We accompanied them with olives and other appetizers, including radishes with unsalted butter (also described by Gabrielle in her book). Delizioso!
Negroni Cocktail Ingredients
- 1 oz Campari
- 1 oz gin
- 1 oz sweet (red) vermouth
- orange (for garnish)
- ice
I chilled the booze. You don’t have to do that.
Directions
Prepare orange peel or wedges. Negronis are traditionally served with peel. I used a wedge of blood orange.
If you chill the alcohol in advance, you don’t need to mix it with ice and strain it as I describe in the following steps.
Stir the Campari, gin and vermouth with ice.
Strain the Negroni into a glass with fresh ice.
Rub the rim of your glass with the orange peel and drop the peel into the drink. (Optionally, you can use orange wedges as shown in the photo.)
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