Negroni

Three ingredients, equal parts, no shaking, no fuss. It’s bitter, it’s strong, and it’s the perfect thing to drink while you’re cooking dinner. The Eastern Standard is for the summer afternoons, this is for later on.

Ingredients

• 25ml dry gin
• 25ml Campari
• 25ml sweet vermouth (I like Cocchi Storico Vermouth di Torino)
• Strip of orange peel

Method

1. Add all three ingredients to a rocks glass with plenty of ice
2. Stir for 20 to 30 seconds until well chilled and slightly diluted
3. Express the orange peel over the top (skin side down, give it a squeeze so the oils spray over the surface) and drop it in

Notes

The vermouth is where the quality shows, so don’t cheap out on it, and keep the bottle in the fridge once opened.

If you’re having people over, batch it. Multiply everything by the number of drinks, stir it together in a bottle with 20% of the total volume in water (to replace the dilution you’d get from stirring over ice), and keep it in the freezer. Pour straight into glasses over ice and you’ve got instant Negronis all evening.