The Negroni

It all started with the Americano and an Italian Count who liked it boozy. Created by Gaspare Campari around 1860, the Americano is 1 part Vermouth and 1 part Campari topped with soda. It was originally named the "Milano-Torino" - the Campari from Milan and the vermouth from Turin (an important footnote when considering the “classic” Negroni). Legend has it that around 1920 Count Camillo Negroni, wanting a bigger buzz from his spritz, asked a bartender to replace the soda in his Americano with gin. So the Negroni was born - bitter, sweet and so deliciously complex. For some devotees, the greatest drink in the history of drinks.

Many adaptations now exist on the classic combination of equal parts gin, Vermouth and Amaro (Campari). Bartender Luigi Bosco reflects, “Theoretically, the Negroni is the easiest drink to make. In reality though, because of the huge range of products consumers have at their disposal nowadays, it's a bit more complicated. I found myself tweaking the ratios multiple times to find the right balance, mostly because some vermouth aren't rich enough to get along with an equal amount of Campari. Also, the lower alcohol contents in many modern Gins meant I often had to increase the amount of Gin.” With this search for balance in mind and the range of products at our disposal, this is where the fun starts. Try a classic Tanqueray, Vermouth de Torrino and Campari mix then take it from there.

• 30ml Quality London Dry Gin (suggestions below).
• 30ml Campari
• 30ml Sweet Red Vermouth
• Garnish: Orange slice.

Method: Stir briefly in a mixing glass filled with ice then strain into an ice-filled rocks glass or tumbler. Twist an orange zest over the surface of the drink to release fresh aromatic oils. Garnish with the orange wedge if desired.

OUR SUGGESTIONS FOR A BETTER NEGRONI...