The world needs another Negroni recipe like it needs… well… nothing. BUT, I promise you that my version is less intense and bitter, but still sharp and harsh? Are those even words that one uses to describe something enjoyable? I’ve always found Negronis to be bracingly bitter (in a good way), but there’s nothing wrong with mellowing out the flavor by adjusting the proportions. My perfect version, which includes fizzy water, isn’t fizzy, but the bubbles somehow open up all the flavors and make everything more aromatic. After a few of these I’ll just stare at the glass and watch.
Ingredients:
- 1 ounce Campari
- 1.5 ounces sweet vermouth
- 1.25 ounces gin
- Ice
- 1 ounce club soda
- Lemon or orange peel for garnish
Instructions:
Mix Campari, sweet vermouth, and gin in a glass. Add ice. Stir. Add club soda. Stir. Garnish with citrus zest. Enjoy.
Notes:
- Nothing can really replace Campari in a Negroni—don’t try an Aperol version, it won’t work.
- Cocchi di Torino is my go-to sweet vermouth, but I also really enjoy Carpano Antica (there are lots of good sweet vermouths, so try them all and chose your favorite—just don’t buy the bottom shelf stuff).
- Oddly, the most basic grocery store brands of club soda are usually the most fizzy—I use my soda stream for most fizzy water applications and I love Pellegrino, but something about store-brand club soda makes it my favorite?
- Top shelf gin isn’t entirely necessary. The Campari and sweet vermouth add so much flavor, something basic like Bombay Sapphire (not pictured in the image because I had a Costco-sized bottle that was empty) is entirely fitting for this.
