Indulge Your Inner Betty Bitterness With a Classic Negroni
Happy weekend everyone, and welcome back to Happy 3 Ingredient Hour , a weekly drinks column featuring very simple yet delicious libations. Claire is actively filming exciting video content for Thanksgiving, so this week I am publishing a guest post by myself, A.A. Newton, on a true classic: Negroni.
We appreciate Negroni very much and the many variations associated with these parts. There were Negroni oops , Ferraris and sodas , Boulevard , this Cinar thorn concoction , and I even made Negroni pie – but not your usual old Negroni just yet. Haters will say gin, campari and sweet vermouth are just cough syrup high in falutin, but I say great negroni is pure cocktail alchemy, combining three aggressive ingredients into something magical. This is the only classic cocktail that I really enjoy, although I add standard proportions to satisfy my bitter taste. To make it you will need:
- 30 g dry gin
- 3/4 oz Campari
- 3/4 ounce sweet vermouth
Inaccurate measurement makes a negroni bad, so measure each ingredient carefully before pouring it into an ice-filled cocktail mixer or pint. Fry me if you like, but I use a kitchen scale: 33 grams of gin to 21 grams of Campari and vermouth (or so) is my ideal ratio. The jigger is clearly more comfortable, but I don’t have one, so here we are.
Stir until completely cool, strain into the finest converted jam jar and serve straight up. For a four-ingredient cocktail, garnish with grapefruit or lemon, which I prefer over the classic orange. Enjoy every moment when the mood strikes, which is right for me at this very second.