The Perfect Negroni

Ok, we did the backstory, the history and the experiences here. Let’s get to making the perfect Negroni.

Let me start by saying, you can just pour the ingredients into a glass with ice and drink it. But then you can just take a fillet steak straight from the fridge and place it into a microwave to cook it….(!)

Start by taking a large (ideally 2”, ideally clear – learn how to make those here) ice cube out of the freezer to prevent it cracking when you pour your drink over it.

Then get your barware ready. A mixing glass, a rocks glass, a bar spoon and a strainer.

Next fill your mixing glass ¾ full of ice.

Add:
- 30ml Campari
- 30ml Dry Gin
- 30ml Sweet Vermouth
  - (my tips on which brands of gin & vermouth to use are here)

Stir with the bar spoon until chilled (usually 20-30 revolutions). As well as chilling the drink, this will also very slightly dilute the room temperature ingredients to balance them (A negroni is always stirred, not shaken – shaking will over-dilute and affect the smoothness of the blended ingredients)

Place your large ice cube into a rocks glass. Preferably a clear ice cube (learn how to make those here)

Strain the contents on the mixing glass into the rocks glass.

Spray one pump of Santa Bianca Essentia Arancia Amara over the drink

Take a slice of orange peel and express it (twist) over the glass to allow the oils from the skin to hit the drink, more for aroma than taste.

Garnish either with that sliced peel, or a small wedge of orange (squeeze a couple of small drops of the juice into the drink to add touch of sweetness if desirable)