Ah, my beloved Negroni. This classic cocktail of unknown (and there are many theories) origin has gained in popularity recently, probably because bartenders love it so.
Equal parts gin, vermouth and campari, the Negroni is the perfect mix of bitter and sweet. It’s my go-to drink at the end of the evening/after a meal. Some people love them, others can’t stand it, in part, I think to the use of Campari. If you are one of those who dislike your Negronis too bitter, try swapping the Campari for Aperol, it’s sweeter cousin.
Negroni is ripe for experimentation. There are so many variations in gin and vermouth that result in a slightly different drink every time, it’s worth taking the time to find out which is your favourite. Spicier gins like Ophir and Four Pillars Spiced Negroni gin are great for adding deeper complexity. Maidenii Sweet vermouth is a perfect pairing for Australian gins and there are also some excellent Australian alternatives to Campari like Økar and The Italian.
Ingredients for the Negroni
30ml Gin (I used Four Pillars Gin)
30ml Sweet Vermouth
Pour the ingredients into a mixing glass, add ice. Stir.
Strain and serve in a tumbler with a large piece of ice. Garnish with an orange twist. Enjoy!
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