February 21, 2017

Negroni: gin, Campari, vermouth & Angostura.

A Negroni is usually my “go-to” drink, but I like it a bit differently than most. Usually it’s served built in a tumbler. I prefer its tired and strained into a chilled cocktail glass.

TOP TIP: My secret is to zest pink grapefruit peel over the top of it so that the oils coat the surface of the drink. Pink Grapefruit zest oils must have some kind of anaesthetic qualities, as my mouth goes kinda numb when I make the drink this way.

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How To Make: Negroni Straight Up

Negroni: Gin, Campari & vermouth.

  • A dash of Angostura
  • 35ml of Gin
  • 35ml of Campari
  • 35ml of Martini Rosso
  • Preferred glass would be a Cocktail glass
  • Garnish with a rind of grapefruit peel

The Negroni is the champion of all cocktails.

Stir everything together with ice in a glass mixing jug. Strain into a chilled cocktail glass.

Use a citrus stripper to peel a rind of grapefruit, but do this over the glass so that the oils from the skin coat the surface of the drink.

Usually if you order this drink in London, it's usually served built over ice, but I'm not a big fan of it this way. I might have it over ice when it's really hot out, or if I want to sip a cool longer drink.

Avoid any further bullshit.