On the menu: Negroni
Friends, I have taken some gross photos this week. This creative frustration drove me to put away the camera for a bit the other day and sit down with a cocktail. Except I couldn’t quite put the camera down: I documented this particular drink with my phone. And with my camera. I guess I didn’t really put the camera down after all. So…I sat down with a cocktail the other day. My cocktail of choice was the Negroni, and it couldn’t be simpler to make. Equal parts gin, Campari, and sweet vermouth are stirred together to create a bright vermilion elixir that looks like it tastes of either Kool-Aid or cough syrup. Both assumptions are crazy wrong.
The Negroni is, in fact, deliciously bitter. SO bitter. Campari is a grapefruit liqueur, and although I have not convinced my palate that grapefruit is an acceptable source of sustenance, it handles the sharp bitterness of Campari quite well. The bitterness is mellowed out by the vermouth, and the body of the drink is thinned out a bit by the gin. It is a stupendous combination.
Happy weekend, friends! Unwind this evening with a tasty cocktail.
(Oh! I should tell you: my pal Emma is giving a talk on cooking with goat cheese tomorrow at Took A Leap Farm in Houlton, ME. We’ll be there with bells on!)
introduced to me by The Amateur Gourmet
1 oz gin
1 oz sweet vermouth
1 oz Campari
Combine all ingredients in a glass with ice, stir, and serve.
If you’re feeling particularly fancy, you can garnish it with an orange peel. For the record, I have never done so. Garnishing isn’t really my thing.