Recipe
- 1oz gin
- 1oz Campari
- 1oz Carpano Antica sweet vermouth
Stir with ice, then strain into a glass with a large ice cube. Garnish with an expressed orange peel.
About
The perfect trio: Campari, Gin, and Sweet Vermouth. Aka the Negroni. Using a quality sweet vermouth *really* makes a huge difference, so choose wisely. If you’re unfamiliar with vermouth, there is a HUGE difference between dry and sweet/red vermouth – they are not substitutes. Use dry vermouth in your martinis, but if you’re making a Negroni, you gotta go with the sweet.
When I first started building my homebar collection, I thought I hated vermouth because I had purchased bottles of the Martini brand of vermouth (the ones you typically see on casual bar shelves). I literally could not stand even a couple drops of this mixed in any drink and was absolutely astounded at how some recipes could call for an ounce of this stuff! It definitely didn’t help that I also didn’t realize they needed to be refrigerated to limit oxidation. A couple years later and all the more wiser, I got my first bottle of Carpano Antica Formula vermouth and it’s been a love affair from there….it was a world of a difference and I was amazed to have a vermouth I could even sip on alone.
Check out some Negroni variations here!