Negroni Da Claudio Recipe

Chill glass

Place an old fashioned (rocks) glass in the freezer for a few minutes or fill it with ice and water while you prepare the cocktail to chill it. Discard ice water before serving if used.

Combine spirits

In a mixing glass, add 1 oz Tanqueray gin, 1 oz Carpano Antica Formula sweet vermouth, and 1 oz Campari.

Add ice and stir

Fill the mixing glass with large ice cubes. Using a bar spoon, stir the mixture briskly but smoothly for 20–30 seconds (about 20–30 full spoon turns) until well chilled and slightly diluted. Aim for a clear, slightly viscous sheen.

Prepare glass

If you chilled the glass with ice water, empty it now. Add one large clear ice cube (or fill with fresh ice) to the chilled old fashioned glass.

Strain

Using a hawthorne or julep strainer, strain the stirred cocktail from the mixing glass into the prepared old fashioned glass over the large ice cube.

Express orange peel

Using a peeler or small knife, cut a 1–2 inch wide strip of orange peel. Hold the peel over the drink with the outside (zest) facing down and firmly squeeze to express the oils across the surface of the cocktail. Optionally run the peel around the rim of the glass.

Garnish and serve

Drop the expressed orange twist into the drink or discard it and add a fresh twist as preferred. Serve immediately.

If you prefer a slightly colder, less diluted Negroni, stir for a shorter time (15–20 seconds) with very cold ingredients and very cold glassware. For more dilution and a softer profile, stir up to 40 seconds.

If using a jigger rather than oz measurements, the drink is a 1:1:1 ratio: 1 part gin, 1 part sweet vermouth, 1 part Campari. Scale quantities to desired servings.