The Negroni, like many popular cocktails, has gone through a variety of transformations but I prefer the classic recipe: A one-to-one combination of gin, Campari, and sweet vermouth. The real star of the drink is the Campari, an apéritif which has been made in the Novare region of Italy since the mid 19th century. Back then it was originally colored with a dye derived from crushed cochineal insects; we’re happy to report they use a different method these days. This classic Italian palate cleanser is best served cold and stirred, not shaken.
1 ounce dry gin
1 ounce Campari
1 ounce vermouth rosso
Orange peel garnish
Stir all of the liquid ingredients in a glass with ice. Strain into a chilled rocks glass filled with ice. Garnish with an orange twist.
Mary DiSomma, Foodie, Author, Philanthropist, Mother, Wife and so much more...
Mary DiSomma, an enthusiastic and imaginative baker of cookies, is the author and publisher of A Gift of Cookies: Recipes to Share with Family & Friends. She is also a philanthropist, podiatrist, entrepreneur, and mother of four grown children.
If the kitchen is your happy place, or if all that cookie talk just made your mouth water, read on. Get first dibs on brand new recipes and premium content when you sign up for my newsletter. I’ll send tasty little updates along with original recipes for nourishing meals and really good cocktails.