The Build: Combine the gin, Campari, and sweet vermouth in a mixing glass filled with plenty of ice.
The Stir: Stir steadily for about 20–30 seconds. Unlike a Martini, which needs a deep chill, a Negroni benefits from a stir that integrates the sugar of the vermouth with the botanical bite of the gin.
The Strain: Place a large, clear ice cube in a heavy-bottomed rocks glass. Strain the mixture over the fresh ice.
The Aromatics: Express the orange peel over the glass, releasing the citrus oils across the surface. This bright scent cuts through the deep bitterness of the Campari.
Finish: Run the peel along the rim of the glass and drop it in.
Notes
The Vermouth Matters: Since the ingredients are equal parts, the vermouth has nowhere to hide. Use a high-quality, “weighty” sweet vermouth to stand up to the aggressive profile of the Campari.
Stir, Don’t Shake: Shaking a Negroni introduces air and cloudiness. You want this drink to look like a polished jewel—crystal clear and silky on the tongue.
The Orange Peel: Don’t use a thin sliver. Use a vegetable peeler to get a wide, hearty piece of zest. The oils are essential to softening the drink’s bitter edges.
Storage: Remember that vermouth is a fortified wine. Once opened, keep your bottle in the refrigerator to prevent oxidation and maintain its botanical integrity.
