Negroni is one of those classic drinks that you order at a dimly lit bar at 1am down a dark alley with only less than 10 seats (I write this as I reminisce Christmas of 2017 in Shimokitazawa, Tokyo). I love a good Negroni. Other than good quality ingredients, there is definitely a science and quick action one must take to achieve a good Negroni. After a few discussions with some bar tenders, keen observation and lots of testing, here is our take on the classic Negroni.
40ml campari, 40ml gin, 40ml martini rosso (vermouth), 5 to 6 small ice cubes, orange peel
A good Negroni is determined by the ratio of ice, alcohol and…..your own actions! As the drinker, you have a responsibility to “keep up” with the Negroni i.e. to sip at a pace without neglecting or downing the drink. So respect your Negroni, play some light music in the background, sip and savour!
In your chosen glass, pour in campari, gin and martini rosso. Place 4 ice cubes into the glass, and gently stir 2 to 3 times. Add the 2 remaining ice cubes and stir once. Peel the zest of an orange and twist it on top of the drink to release its essence. Swipe it around the entire rim of your glass and place it in the Negroni.
Enjoy, and remember sip slowly!
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