Name: Negroni
Total time: PLACEHOLDER
Ingredients: 1 ounce London dry gin; 1 ounce Campari; 1 ounce sweet vermouth; Strip of orange peel

Why This Recipe Works

Accepted legend has it that circa 1919, in a bar in Florence, Italy, a particular Count Camillo Negroni ordered his Americano cocktail with gin in place of carbonated water. Thus the Negroni cocktail was born, although it took a couple of decades before it appeared in print. Today it's wildly popular, with countless variations and even an entire “Negroni Week” held in cocktail bars worldwide every spring to raise money for charitable causes. Like the Americano, the alcoholic ingredients for the Negroni are mixed in equal parts. (We tested versions made with different ratios of gin, Campari, and sweet vermouth, but we found that given the aromatic intensity of each element, increasing any one in proportion to the others created an imbalance.) The Negroni is considered a classic aperitivo, or palate opener, even though the addition of gin makes it stronger than many of the other cocktails in this category. It has a distinct and enjoyable crisp bitterness that pairs perfectly with such savory and piquant appetizers as olives and cheese.

Before You Begin

A single large (2-inch) ice cube looks dramatic in the rocks glass, but alternatively, you can fill the glass halfway with smaller ice cubes of your choice. A single strip of orange peel, its citrus oils carefully expressed into the cocktail just before serving, is the perfect (and classic) garnish.

Instructions

Add gin, Campari, and vermouth to mixing glass, then fill three-quarters full with ice. Stir until mixture is just combined and chilled, about 15 seconds. Strain cocktail into chilled old-fashioned glass half-filled with ice or containing 1 large ice cube. Pinch orange peel over drink and rub outer edge of glass with peel, then garnish with orange peel and serve.