Negroni Recipe

Chill glass

If desired, place the old fashioned glass in the freezer for 5–10 minutes or fill it with ice and a little water to chill while you prepare the cocktail.

Prepare garnish

Use a peeler or channel knife to cut a 1 large wide strip of orange peel, avoiding too much pith. Set aside.

Add large ice cubes to the mixing glass until about three-quarters full.

Using a jigger, measure and pour 1 oz Tanqueray No. Ten gin into the mixing glass.

Add 1 oz sweet (rosso) vermouth to the mixing glass.

Add 1 oz Campari to the mixing glass.

Stir the mixture with a bar spoon for 20–30 seconds (about 20–30 full spoon rotations) until well chilled and slightly diluted. Maintain smooth, even strokes and keep the spoon against the inside of the glass to avoid splashing.

Discard ice and water from the chilled old fashioned glass (if you pre-chilled with ice). Add a fresh large ice cube or two to the glass.

Strain the stirred Negroni into the prepared old fashioned glass over the fresh ice using a Hawthorne or julep strainer.

Express the oils from the orange peel over the surface of the drink by holding the peel skin-side down 2–3 inches above the glass and giving it a firm twist. Rub the peel around the rim of the glass, then drop the peel into the drink as garnish.

Serve immediately. The classic Negroni is best enjoyed slowly to appreciate its bitterness, botanicals, and aromatic citrus oils.

Optional: For a slightly different presentation, garnish with a flamed orange peel (briefly heat oils with a lit match or lighter before expressing) or add a second orange twist alongside the first.