The Negroni

One evening, over a drink I told the boyfriend: “I should start writing about drinks on the blog.” So, the idea for a new category called Cocktail Hour was born. And it was evident that the first drink I’d have to share is my all-time favorite: the Negroni.

How to mix a Negroni | KTINKA

For a long time, I  dreamt of a well-equipped house bar. Maybe, I had read too many books set in the 30s in which mixing a drink right in your living room is the epitome of conviviality and style. So, over the years, the boyfriend and I managed to build up an excellent selection of alcoholic drinks, as well as mixing equipment. At the same time, I began to research different variations of cocktails.

But, there is hardly a drink I have served more often than a Negroni. Sometimes I even prepare a bottled version to bring as a gift for the host. I discovered the concoction rather late. One beautiful evening in Sydney at the beginning of 2013. It was a hot day, and I had met Maria and her husband for a drink in a small bar for pre-dinner drinks that was supposed to serve the best Negroni in town. I immediately took a liking to the bitterness and the intensity of the alcohol, as well as its deep red glow – find a picture of that Negroni over in a blog post from then.

How to Mix a Negroni

The variations of Negroni are plenty, from the Americano to the Negroni Sbagliato, but let’s start with the classic version using equal parts of gin, sweet vermouth, and Campari.

Ingredients

  • 3cl gin
  • 3cl sweet (red) vermouth
  • 3cl Campari
  • ice
  • orange peel

Method

  1. Add the ingredients to a mixing glass or shaker filled halfway with ice.
  2. Stir for a few seconds, using a bar spoon.
  3. Strain the drink into a rock glass with a large ice cube.
  4. Garnish it with an orange peel.

Orson Welles once said about the Negroni: “The bitters are excellent for your liver, the gin is bad for you. They balance each other.” – Cheers to that!

How to Make a Negroni | KTINKA

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