While enjoyable at any time of year, the crisply bitter Negroni seems particularlywell-suited to springtime imbibing. Made with only three ingredients—gin, bitter, and sweet vermouth— measured in equal amounts, a Negroni is also remarkably difficult to foul up, even for novice bartenders. Created in the Hotel Baglioni in Florence in the 1920s, the Negroni is an Italian classic that owes its longevity to its dependably delicious nature, and is a perfect drink to unwind with while settling in for the weekend.
1 ounce dry gin
1 ounce bitter
1 ounce sweet vermouth
There are two common ways to serve a Negroni: on the rocks, or straight up. For the former, simply combine the ingredients in an old-fashioned glass filled with ice; stir to combine, twist a thin piece of orange peel over the drink for aromatics and use the twist as garnish. To serve a Negroni straight up, combine the ingredients in a mixing glass and fill with ice. Stir well for 20 seconds, and strain into a chilled cocktail glass. Twist a piece of orange peel over the drink, and use the twist as garnish.