Negroni

Apéritif

Source: Unsourced

Maybe invented in Florence, Italy in 1919, at Caffè Casoni, now called Caffè Giacosa. Count Camillo Negroni invented it by asking the bartender, Fosco Scarselli, to strengthen his favorite cocktail, the Americano, by adding gin rather than the normal soda water. The drink was also garnished with an orange peel instead of lemon peel used in the Americano.

1 part gin (London Dry)

Ingredient: gin (London Dry)

What it is: Gin

Now the most common style of gin. London dry gin is made by taking a neutral grain spirit and redistilling after the botanicals are added. In addition to juniper, it is usually made with amounts of citrus botanicals like lemon and bitter orange peel. Other botanicals that may be used include anise, angelica root and seed, orris root, licorice root, cinnamon, cubeb, savory, lime peel, grapefruit peel, dragon eye, saffron, baobab, frankincense, coriander, nutmeg and cassia bark.

(More about gin (London Dry))

1 part Campari

Ingredient: Campari

What it is: Bitters

Alcoholic apéritif obtained from the infusion of bitter herbs, aromatic plants, and fruit (including chinotto) in alcohol and water.

(More about Campari)

1 part Italian vermouth

Ingredient: Italian vermouth

What it is: Vermouth

Fortified wine, flavored with aromatic herbs and spices ("aromatized" in the trade) such as cardamom, cinn

Substitution: vermouth

(More about Italian vermouth)

Shake well with cracked ice, then strain into a chilled cocktail glass. Or combine the ingredients to a small glass, add ice and stir. Garnish with a twist orange peel.