Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Claire is busily filming exciting Thanksgiving video content, so this week is a guest post — written by me, A.A. Newton — dedicated to a true classic: the Negroni.
[referenced url=”https://www.lifehacker.com.au/2018/10/leave-the-workweek-behind-with-an-irish-goodbye/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/mmmuhipr0mlno4i4a8fo.jpg” title=”Leave The Workweek Behind With An Irish Goodbye” excerpt=”Happy weekend everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re making a ménage à trois of assertive, flavorful booze to help us forget the woes of the workweek.”]
We think pretty highly of the Negroni and its many variants around these parts. There have been “oopsie/” Negronis, Ferrari & sodas, Boulevardiers, this Cynar-spiked concoction, and I’ve even made a Negroni pie — but, as of yet, no regular old Negroni.
Haters will say that gin, Campari, and sweet vermouth is just highfalutin cough syrup, but I say a great Negroni is pure cocktail alchemy, melding three aggressive ingredients into something magical. It’s the only classic cocktail I truly love — though I do fudge the standard proportions to satisfy my craving for all things bitter. To make it, you will need:
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30mL dry gin
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20mL Campari
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20mL sweet vermouth
Sloppy measuring makes a bad Negroni, so carefully measure out each ingredient before pouring into an ice-filled cocktail mixer or pint glass. Roast me if you want, but I use a kitchen scale: 30mL gin to 20mL each Campari and vermouth (or thereabouts) is my perfect ratio. A jigger is clearly more convenient, but I don’t own one, so here we are.
Stir until completely chilled, strain into your finest repurposed jam jar, and serve straight up. For a four-ingredient cocktail, garnish with a grapefruit or lemon twist, both of which I prefer to the classic orange. Enjoy any time the mood strikes, which for me is right this second.
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