Negroni Recipe

Time5m

Serves1

Askur Gin, Campari, Carpano Vermouth 96 cal

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Ingredients

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1
Chill glass
Place the old-fashioned glass in the freezer for a few minutes or fill it with ice and cold water while you prepare the cocktail to chill the glass. If using ice water, discard the ice water and set the chilled glass aside before serving.
2
Measure spirits
Using a jigger, measure 30 ml Askur Gin, 30 ml Campari, and 30 ml Carpano sweet vermouth.
3
Add to mixing glass
Place the measured gin, Campari, and vermouth into a mixing glass or pint glass. Add the cubed ice (about 6 cubes) to the mixing glass so the liquid is well surrounded by ice.
4
Stir to chill and dilute
Stir the mixture briskly with a bar spoon for 20–30 seconds (about 20–30 rotations) until well chilled and slightly diluted. The mixture should feel cold to the touch and the mixing glass should have a thin frost on its outside.
5
Prepare serving glass
If you chilled the serving glass in the freezer, remove it now. If you used ice water to chill, empty and dry the glass. Place the large clear ice cube into the chilled old-fashioned glass.
6
Strain
Using a Hawthorne strainer or julep strainer, strain the mixed Negroni from the mixing glass into the prepared old-fashioned glass over the single large ice cube.

7
Express orange oils
Cut a 2.5–3 cm wide strip of orange peel. Hold the peel over the glass with the outer (orange) side down and give it a firm twist to express the citrus oils onto the surface of the drink.
8
Finish garnish
Rub the peel's rim along the glass lip, then drop the peel into the drink (or rest it on the rim) as the garnish. Serve immediately.