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.
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.
- 3cl gin
- 3cl sweet (red) vermouth
- 3cl Campari
- orange peel
- Add the ingredients to a mixing glass or shaker filled halfway with ice.
- Stir for a few seconds, using a bar spoon.
- Strain the drink into a rock glass with a large ice cube.
- 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!