Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. It’s Negroni Week, which means every cocktail bar and blogger (myself included) is putting their “spin” on the classic bitter beverage.
Photo: Claire Lower
[referenced url=”https://www.lifehacker.com.au/2018/06/a-gin-expert-explains-why-the-negroni-is-so-special/” thumb=”https://www.businessinsider.com.au/wp-content/uploads/sites/5/2018/06/GettyImages-685113357-1.jpg” title=”A Gin Expert Explains Why The Negroni Is So Special” excerpt=”The negroni cocktail has surged in popularity as more and more drinkers turn to modern classics. It has an interesting backstory, it easy to make and is almost 100 years old. We spoke to a gin expert about how to get into negronis (and why you should.)”]
Though the elegantly simple cocktail comprised of equal parts gin, sweet vermouth and Campari is pretty much flawless on its own, variety is the spice of life, and my favourite spice is bitter. Instead of switching out the Campari for another amaro, I’d rather double up on herbal liqueur, and ditch the fortified wine altogether.
Pairing woodsy Cynar with the slightly burnt, citrusy Campari makes for a delightfully aggressive flavour profile, and I like it. To keep it pleasant, I decrease each amaro from 30ml to 22ml, and make sure to serve it on a big ol’ rock. To make it, you will need:
- 30ml dry gin
- 22ml Campari
- 22ml Cynar
Pour everything into a mixing glass or pint glass filled with ice and stir until it is well-chilled and diluted. Strain into a lowball with a big cube of frozen water, and brace yourself for a blast of bitterness.
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