The Negroni is probably my favourite cocktail. I don’t like sweet drinks and there doesn’t seem to be much point to a cocktail unless it’s strong. The Negroni is bitter and strong and has the virtue of being simple – just three main ingredients, Campari, Gin, and Vermouth (plus a good shake of Angostura).
I suppose I should argue it the other way because, given the price of booze these days, my ideal is cocktails that require as few bottles on the shelf as possible and they should be bottles with as many uses as possible.
Well, you have to have gin up there and I mean Gordons (or Aldi) not some poncey stuff with an inflated price. Vermouth is pretty essential, Noilly Prat or Chambery, especially since Sue started cooking out of Diana Henry who must have shares in the stuff. Campari – well it wouldn’t be on the shelf if I didn’t like the odd Negroni – and I do.
So it’s up there.
Most recipes call for a red vermouth but I prefer dry, although I just bought Sue a winter bottle of Do-‘ave-a (Dubonnet) so I might nick a shot for variety.
Angostura – couple of shakes
Stir with lots of ice
Serve with a couple of slices of orange
This should give you a serious jolt. Do not drink more than a pint of Old Rosie beforehand as a pre-aperatif.