Indulge Your Inner Bitter Betty With A Classic Negroni

Photo: A.A. Newton

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.

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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:

  • 30mL dry gin

  • 20mL Campari

  • 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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