Negroni

Serves 1.

Note: The classic drink is made from equal parts gin, Campari and sweet vermouth. Many bartenders today back off the vermouth and Campari to let the gin flavor come through. Some top off the Negroni with club soda. Some don’t use Campari at all, but use Luxardo Aperitivo or some other bitter liqueur. Chef and writer Gabrielle Hamilton serves up a version at her East Village restaurant Prune, and she talks about the drink in her memoir “Blood, Bones & Butter.” From “The New Cocktail Hour,” by André Darlington and Tenaya Darlington.

• 1 1/2 oz. (3 tbsp.) gin

• 1 oz. (2 tbsp.) sweet vermouth

• 3/4 oz. (1 1/2 tbsp.) Campari or Luxardo Aperitivo

• Half of an orange slice (blood orange is particularly good)

Directions

Stir ingredients with ice. Because the Campari will sink to the bottom, make sure to lift the spoon often to integrate the spirits. Strain into a chilled coupe or rocks glass over ice. Garnish with a half-wheel of orange on the side of the glass.

 

Negroni Sbagliato

Serves 1.

Note: In this variation, prosecco is substituted for gin. “Sbagliato” means “mistaken” or “incorrect” in Italian, and this drink was supposedly created by accident in the early 1970s. From “Spritz,” by Talia Baiocchi and Leslie Pariseau.

• 1 oz. (2 tbsp.) Campari

• 1 oz. (2 tbsp.) sweet vermouth

• 3 oz. (6 tbsp.) Prosecco

• Half of an orange slice

Directions

Pour the ingredients in a rocks glass over ice and add the garnish.