Negroni

It couldn’t be simpler to mix a classic negroni cocktail—the celebrated Italian aperitivo combines equal parts gin, Campari, and sweet vermouth. Botanical dry gin and herbal, citrusy Campari give the drink a complex, bitter flavor profile with notes of fruit and spice, while red vermouth (try Punt e Mes, Carpano Antica, or Cocchi Storico) adds some welcome acidity and sweetness. Once stirred, you can serve the drink up in a martini glass or pour it into an ice-filled old-fashioned glass; the choice is yours, but the version on the rocks will become a bit less concentrated and boozy than its strained counterpart. In either format it makes for a bracing and relatively strong drink with a beautiful jewel-tone orange-red hue. If you find the negroni too sweet for you, one option is to actually make it stronger—increasing the gin by ¼ ounce will give you a slightly drier drink—see more notes on variations below the recipe.

Often, a negroni is finished with an orange twist, which adds a spray of aromatic, zesty citrus oil to the glass, but cocktail consultant Eben Freeman, who served this version at the now-closed Tailor restaurant, suggests going the extra mile and making a “flaming orange twist” instead: From a whole orange, cut a piece of zest about the size of a half dollar—cut the peel so there is just skin, no bitter white pith. Light a match, let it burn for two seconds to get rid of excess sulfur, and then hold it three inches over the cocktail and about one inch away from the zest. The darker orange side should face down, over the drink. Squeeze to release the oils into the drink. Then drop in the zest and serve.

Editor’s note: This recipe was originally published January 2009. Right this way for more classic cocktails →