The Negroni is one of my all time favorite cocktails. The emulsion of flavors provided by a classic London dry gin, along with the bitterness of Campari and just the right sweetness of vermouth makes for an explosion of flavors. One important key element in a great Negroni, in my opinion, is to always serve the cocktail at the right temperature. I prefer a Negroni iced cold, served in a nice Rocks glass with a large cube of ice. Under no circumstances I use crushed ice, and, if at a bar or restaurant, I always request good quality ice! Crushed ice, or small cubes of ice melt quickly, diluting the cocktail to a watery mess.
Below find my favorite Negroni recipe:
1.5oz SipSmith London Dry Gin
1.0oz Campari
75 oz Cinzano Sweet Vermouth Rosso
Garnish with a large Orange Peel
I like to mix all the ingredients in the same serving glass (No need for a mixing glass, just a matter of preference) In a rocks glass place a large ice cube, measure and pour all ingredients, then stir using a bar spoon until all ingredients are well emulsified. With a paring knife cut a large orange peel and squeeze oils over the cocktail. Be careful to make sure all the oils of the orange zest are released directly over the cocktail. Garnish with Orange peel, sit back and enjoy!
If you're interested in trying one out before you make your own, my favorite place to drink Negronis in NYC: Café Dante.
Oscar Garcia, Spirits Buyer - 67Wine